Pork Marsala

Name: Pork Marsala
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 serving(s)
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

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Recipe by dicentra

Cooking Light, NOVEMBER 2004

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READY IN: 25mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

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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