INGREDIENTS:
5 thin cut pork loin chops
2 T flour
2 T butter
2 T chopped parsley
8 oz fresh mushrooms
3/4 C marsala wine or red wine
1/4 C vegetable stock (broth)
salt and pepper
RECIPE:
Heat 1 T butter in large skillet. Add mushrooms, cook until brown, about 5 minutes. Scrape mushrooms onto plate and set aside.
In a flat bowl or platter combine flour, salt and pepper. Lightly coat both sides of pork with the flour mixture.
Return skillet to heat and add the other T butter. Add pork and brown about 4 minutes per side over medium heat. Remove pork from heat and set aside.
Add mushrooms back to skillet over medium heat. Add wine, stock and parsley. Scraping up the bits off the bottom of the skillet. Cook over medium heat about 5 minutes until liquid begins to reduce. Add the pork back to the skillet. Lower heat to low and cook to combine flavors about 5 minutes.
Plate the pork and spoon mushrooms and sauce over pork.
Serving Suggestions:
Serve over herbed pasta. (In a pinch I use a box of garlic butter Pasta Roni)
Serve over mashed potatoes
Green beans are a great side dish to this
Add 1 T butter to finshed sauce to give a silkier finish
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