vPork Marsala

By Shaylie

Ingredients

• Dredge and Saute in:
• 4 center-cut pork loin chops
• (4-6 oz. each) Salt and pepper
• 1/2 cup all-purpose flour
• 2 T. vegetable oil
• Melt 1 T. Unsalted Butter; Stir in:
• 1/4 cup shallots, minced
• 1 T. garlic, minced
• cups assorted mushrooms Deglaze with:
• 1/2 cup dry marsala
• 1/4 cup chicken broth
• 1 T. fresh lemon juice
• 1 T. chopped fresh sage
• T. cold unsalted butter Salt and pepper to taste Garnish with:
• 2 T. chopped fresh parsley
• 2 slices prosciutto, frizzled, see below

Details

Servings 4
Adapted from cuisineathome.com

Preparation

Step 1

Dredge seasoned chops in flour. Saute pork in oil over medium-high heat for 5 minutes. Flip and saute 5 more minutes. Remove from pan and keep warm.
Melt butter in the same pan. Stir in shallots and garlic, and saute 2 minutes. Add mushrooms and saute
8 minutes, or until they release all their water and brown. Deglaze pan with marsala. Add broth, lemon juice, and sage; bring to a boil, and reduce until almost evaporated. Remove from heat and whisk in butter until melted. Season with salt and pepper, return the chops to the pan.
Garnish with parsley and prosciutto.

FRIZZLED PROSCIUTTO
Prosciutto [proh-SHOO-tohj is ham that's cured, salted, and air-dried. A little goes a long way, so it's sliced very thin. And since prosciutto is cured, it doesn't need to be cooked. But for a real treat, you can "frizzle" it—slice it crosswise in thin strips then fry in olive oil for about 5 minutes, stirring often until crisp.