Ingredients
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6
-
4
-
1/3
-
2
-
1
-
2
-
1
-
1/4
-
1/4
-
1/4
-
-
-
-
-
Directions
Pork Chops Marsala, I got this recipe out Cooking Light. We found it delightful!, Very good recipe. I swapped the fresh thyme for some dried italian herbs and added the salt and pepper with the herbs and flour. This recipe allows for simple substations, I like that. Next time I’ll up the amount of marsala and add heavy cream as I read a few others have done. We served ours on a bed of zuchinni “noodles” that we made with our Veggetti…they were a great option if you’re trying to cut back on carbs and/or calories., EXCELLENT!!!! This is going to become a staple in our house!! It’s fairly low calorie too, considering how tasty it is it’s hard to believe how low cal and fat it is! We did add about 2 tsp of EVOO to the pan instead of the spray–I was afraid the pork would stick. FABULOUSNESS AND EASY!!!
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Steps
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1
Done
|
Heat a Large Nonstick Skillet Over Medium-High Heat. Place a 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. |
|
2
Done
|
Add Shallots, Garlic, and Mushroooms to Pan; Saute 3 Minutes or Until Moisture Evaporates. Add Remaining 2 Tblsp. 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. |
|
3
Done
|
Return Pork to Pan; Cook 2 Minutes or Until Desired Degree of Doneness, Turning to Coat. Sprinkle With Salt and Pepper. |
|
4
Done
|
Serve With Mashed Potatoes. Garnish With Thyme Sprigs, If Desired. |
