Pork Marsala
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Pork Marsala
Photography by Edward Pond
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 276 |
| pro | 29 g |
| total fat | 11 g |
| sat. fat | 3 g |
| carb | 9 g |
| fibre | 1 g |
| chol | 59 mg |
| sodium | 421 mg |
| % RDI: | - |
| calcium | 2 |
| iron | 11 |
| vit A | 1 |
| vit C | 3 |
| folate | 8 |
Tender-crisp green beans and mashed potatoes are perfect fuss-free sides. Tip: You can substitute any dry white wine you have on-hand for the Marsala in this recipe.
Ingredients
- 8 fast fry pork loin centre chops, (1 lb/500 g)
- 1/2 tsp salt
- 1/2 tsp pepper
- 2 tbsp all-purpose flour
- 2 tbsp extra-virgin olive oil
- 1 large shallot or half small onion, minced
- 2 cloves garlic, minced
- 6 oz button mushrooms, thinly sliced
- 1/4 tsp dried Italian herb seasoning
- 1/2 cup sweet Marsala wine
- 1/2 cup sodium-reduced chicken broth
- 1 tsp butter, softened
- 2 tbsp minced fresh parsley
Preparation
Trim pork; sprinkle with half each of the salt and pepper. Dredge in all but 1 tsp (5 mL) of the flour. In large skillet, heat oil over medium-high heat; cook pork, in batches and turning once, until just a hint of pink remains inside and juices run clear when pork is pierced, about 5 minutes. Transfer to plate.
Saute shallot and garlic until softened, about 2 minutes. Add mushrooms, Italian seasoning and remaining salt and pepper; saute, stirring, until golden, about 5 minutes.
Add Marsala; cook until reduced by half. Add broth and 1/4 cup (50 mL) water; reduce heat and simmer until reduced by half, about 2 minutes.
Meanwhile, mash butter with remaining 1 tsp (5 mL) flour; stir into sauce and cook until thickened. Return pork to pan; heat through. Sprinkle with parsley.
Saute shallot and garlic until softened, about 2 minutes. Add mushrooms, Italian seasoning and remaining salt and pepper; saute, stirring, until golden, about 5 minutes.
Add Marsala; cook until reduced by half. Add broth and 1/4 cup (50 mL) water; reduce heat and simmer until reduced by half, about 2 minutes.
Meanwhile, mash butter with remaining 1 tsp (5 mL) flour; stir into sauce and cook until thickened. Return pork to pan; heat through. Sprinkle with parsley.
Additional information :
Source : Canadian Living Magazine: December 2008
- Keywords : Main Course; Skillet; Pork; Mushrooms; Onions;
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