Monday, June 16, 2008

Pork Chops Marsala

I was kind of disappointed with this recipe from Cooking Light. I think much of it was my own fault, though; I shouldn't have used PAM to coat my pan like the recipe said. Also, I think I overcooked it, as it was rather tough. The flavor was good, though, so I'd like to try this again sometime.


  • 6 tablespoons all-purpose flour, divided
  • 4 (4-ounce) boneless center-cut loin pork chops (about 1/2 inch thick)
  • Cooking spray 1/3 cup minced shallots (about 2)
  • 2 teaspoons bottled minced garlic
  • 1 (8-ounce) package presliced mushrooms
  • 2 teaspoons chopped fresh thyme
  • 1 cup fat-free, less-sodium chicken broth
  • 1/4 cup Marsala wine or dry sherry
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
Heat a large nonstick skillet over medium-high heat. Place 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.

Add shallots, garlic, and mushrooms to pan; sauté 3 minutes or until moisture evaporates. Add remaining 2 tablespoons 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.

Return pork to pan; cook 2 minutes or until desired degree of doneness, turning to coat. Sprinkle with salt and pepper.

4 servings (serving size: 1 pork chop and 1/2 cup sauce)

Nutritional Information
CALORIES 242(25% from fat); FAT 6.8g (sat 2.5g,mono 2.9g,poly 0.6g); IRON 2.1mg; CHOLESTEROL 67mg; CALCIUM 44mg; CARBOHYDRATE 15.4g; SODIUM 299mg; PROTEIN 27g; FIBER 1.1g

Michele Powers
Cooking Light, APRIL 2007

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