Fruited Pork Marsala
Courtesy of National Pork Board 4 Servings • 15 Min. Prep Time • 20 Min. Cook Time • 15 Min. Marinate Time| Ingredients |
|---|
| 4 butterfly pork chops, cut 1/4-in. thick |
| 1 c. water, boiling |
| 1/3 c. mixed dried fruit |
| 3 Tbsp. flour |
| 1 Tbsp. butter |
| 1/3 c. chicken broth |
| 3 Tbsp. marsala wine |
| 1 Tbsp. cornstarch |
| 1/8 tsp. ground cloves |
Directions:
1. In a small bowl pour boiling water over dried fruit. Let stand 15 min.; drain well. Set aside.
2. Lightly pound chops with meat mallet. Dredge chops in flour and brown in butter in large skillet over medium-high heat. Add 1/3 c. chicken broth and 3 Tbsp. Marsala. Cover tightly and simmer over low-heat for 8-10 min. Remove pork and keep warm, reserving pan drippings in skillet.
3. Combine 1/4 c. chicken broth, water, 1 Tbsp. Marsala, cornstarch and cloves; mix well. Gradually add to pan drippings. Cook over medium heat until thickened and bubbly, stirring constantly. Add fruit to sauce; cook until heated through. Serve sauce over chops.
* Recipe and photo courtesy of National Pork Board. For more recipes visit www.PorkBeInspired.com
Nutrition:
Calories: 220; Total Fat: 8g; Saturated Fat: 2g; Cholesterol: 55mg; Total Carbs: 15g; Fiber: 1g; Protein: 20g; Sodium: 210mg;