Pork Marsala
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Cooking Light, NOVEMBER 2004
- Ready In:
- 25mins
- Serves:
- Units:
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
- Cook the pasta according to package directions, omitting salt and fat. Drain; toss with butter and 1/4 teaspoon salt.
- While the pasta cooks, heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat.
- Place flour in a shallow dish. Sprinkle pork with 1/2 teaspoon salt and pepper; dredge pork in flour.
- Add half of pork to pan; cook 2 minutes on each side or until browned. Remove pork from pan.
- Repeat procedure with remaining 1 1/2 teaspoons oil and pork.
- Add shallots and mushrooms to pan; sauté 2 minutes. Add broth and wine; bring to a boil.
- Reduce heat, and simmer 2 minutes, stirring occasionally. Return pork to pan; cover and simmer for 3 minutes or until pork is done.
- Serve the pork mixture over pasta. Sprinkle with onions.
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RECIPE MADE WITH LOVE BY
@dicentra
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