Pork Marsala

Cooking Light, NOVEMBER 2004

• Ready In: 25 mins
• Serves: 4

Ingredients

• 1 (9 ounce) package  refrigerated angel hair pasta
• 1  tablespoon butter
• 3⁄4 teaspoon salt, divided
• 1  tablespoon olive oil, divided
• 1⁄4 cup all-purpose flour
• 8 (2 ounce)  boneless center cut pork chops, trimmed (1/4 inch thick)
• 1⁄4 teaspoon black pepper
• 1⁄2 cup  chopped shallot
• 1 (8 ounce) package  presliced mushrooms
• 3⁄4 cup  reduced-sodium fat-free chicken broth
• 3⁄4 cup marsala wine
• 1⁄4 cup  chopped green onion

Directions

1. Cook the pasta according to package directions, omitting salt and fat. Drain; toss with butter and 1/4 teaspoon salt.
2. While the pasta cooks, heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat.
3. Place flour in a shallow dish. Sprinkle pork with 1/2 teaspoon salt and pepper; dredge pork in flour.
4. Add half of pork to pan; cook 2 minutes on each side or until browned. Remove pork from pan.
5. Repeat procedure with remaining 1 1/2 teaspoons oil and pork.
6. Add shallots and mushrooms to pan; sauté 2 minutes. Add broth and wine; bring to a boil.
7. Reduce heat, and simmer 2 minutes, stirring occasionally. Return pork to pan; cover and simmer for 3 minutes or until pork is done.
8. Serve the pork mixture over pasta. Sprinkle with onions.