Pork Chops Marsala

Give your weeknight pork chops a makeover with the comforting flavors of Marsala sauce. Save time in the kitchen by purchasing pre-minced garlic and pre-chopped mushrooms. Yield: 4 servings (serving size: 1 pork chop and 1/2 cup sauce) Nutritional Information Calories: 242 (25% from fat) Fat: 6.8g (sat 2.5g,mono 2.9g,poly 0.6g) Protein: 27g Carbohydrate: 15.4g Fiber: 1.1g Cholesterol: 67mg Iron: 2.1mg Sodium: 299mg Calcium: 44mg

Photo by Kathy M.
Adapted from find.myrecipes.com

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

Adapted from find.myrecipes.com

Ingredients

  • 6

    tablespoons all-purpose flour, divided

  • 4

    (4-ounce) boneless center-cut loin pork chops (about 1/2 inch thick)

  • Cooking spray

  • 1/3

    cup minced shallots (about 2)

  • 2

    teaspoons bottled minced garlic

  • 1

    (8-ounce) package presliced mushrooms

  • 2

    teaspoons chopped fresh thyme

  • 1

    cup fat-free, less-sodium chicken broth

  • 1/4

    cup Marsala wine or dry sherry

  • 1/4

    teaspoon salt

  • 1/4

    teaspoon black pepper

Directions

Heat a large nonstick skillet over medium-high heat. Place 1/4 cup flour in a shallow dish. Dredge pork in flour. Coat pan with cooking spray. Add pork to pan; cook 4 minutes on each side or until browned. Remove pork from pan. Add shallots, garlic, and mushrooms to pan; sauté 3 minutes or until moisture evaporates. Add remaining 2 tablespoons flour and thyme to pan, and cook for 1 minute, stirring well. Combine chicken broth and Marsala, stirring until smooth. Gradually add broth mixture to pan, stirring constantly with a whisk; bring to a boil. Reduce heat and simmer 2 minutes or until sauce thickens. Return pork to pan; cook 2 minutes or until desired degree of doneness, turning to coat. Sprinkle with salt and pepper.

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