Fruited Pork Marsala
Pork cutlets simmered in sauce and dressed with dried fruit---this elegant skillet supper is easy to fix on a Wednesday night.
Ingredients
- 4 butterfly pork chops, cut 1/4 inch thick
- 1 cup water, boiling
- 1/3 cup mixed dried fruit
- 3 Tbs flour
- 1 Tbs butter
- 1/3 cup chicken broth
- 3 Tbs Marsala wine
- 1 Tbs cornstarch
- 1/8 tsp ground cloves
Directions
- In a small bowl pour boiling water over dried fruit. Let stand 15 minutes; drain well. Set aside.
- Lightly pound chops with meat mallet. Dredge chops in flour and brown in butter in large skillet over medium-high heat. Add 1/3 cup chicken broth and 3 tablespoons Marsala. Cover tightly and simmer over low-heat for 8-10 minutes. Remove pork and keep warm, reserving pan drippings in skillet. Combine 1/4 cup chicken broth, water, 1 tablespoon 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 courtesy of the National Pork Board
Serving Suggestion: Serve with hot couscous.
Cooking Tip: Do not overcrowd pork cuts when sautéing. Leaving space between them will allow them to brown and cook more evenly.
Nutrition Facts
Calories 209
Calories from Fat 48 (23%)
(8%)Total Fat 5g
(13%)Saturated Fat 3g
Polyunsaturated Fat 0g
Monounsaturated Fat 2g
(20%)Cholesterol 59mg
(8%)Sodium 182mg
(17%)Potassium 592mg
Total Carbohydrate 16g
(5%)Dietary Fiber 1g
Sugars 0g
Sugar Alcohols 0g
(45%)Protein 22g
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2024.