Pork Marsala

I make alot of chicken marsala.  In restaurants I order alot of veal marsala.  It's just so good.  However, I do not like to prepare veal and chicken has been pretty pricey lately.  The other day while shopping I noticed some thin pork loin cutlets on sale for at least half of what the chicen was.  So I decided why not.  It worked and it worked wonderfully.  It was delicious!  It got the thumbs up from the husband which is always nice. 

You'll want to pound out the cutlets a bit.  Even though mine were thin cut, I still pounded under plastic a couple of times.  You can see here the two on the left were pounded and the one on the right not yet.

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