PORK MARSALA SAUTE

By LindaW1955

Serve over buttered egg noodles. Sweet Marsala is preferred

Ingredients

• 6 thin cut boneless pork chops (about 1/2" thick), halved and cut cross-wise into 1/4" pieces
• 1/4 cup all-purpose flour
• 3 TBS unsalted butter
• 8 oz white mushrooms, quartered
• 1 small onion, chopped fine
• 3/4 cup marsala wine
• 1/2 cup chicken broth
• 2 tsp lemon juice
• 1 TBS chopped fresh parsley

Preparation

Step 1

1. Pat pork dry with paper towels and season with salt and pepper. Dredge pork in 3 TBS flour, shaking off excess. Melt 2 TBS butter in large nonstick skillet over medium high heat. Add pork and cook until browned.
2. Melt remaining butter in now-empty skillet. Add mushrooms, onion, 1/2 tsp salt, and 1/4 tsp pepper and cook until browned, 6-8". Stir in remaining flour and cook until golden, about 1". Whisk in Marsala and broth and simmer until slightly thickened, about 2". Stir inpork, any accumulated juices, lemon juice, and parsley and simmer until pork is heated through, about 1"