Thursday, November 8, 2012

Pork Chops Marsala

So I'll admit it.  I love jarred gravy.  The balance of salt and smoothness just rocks. Plus it is so easy to fix.  I've never looked at the side at the ingredients but I'm sure there are some words on it that I can't read.

So when I first started to attempt to cook, you can imagine a staple of my diet. Little did I know, that gravy isn't really that hard to make, especially when you have someone else cooking for you like D (haha).

But when I say this tasted like jarred gravy, it is a compliment.  I really liked this dish.  We had steak-sliced mushrooms so they were substantial.  And we had with mashed potatoes...more things to put the gravy on. 

Will have again.

Pork Chops Marsala

Give your weeknight pork chops a makeover with the comforting flavors of Marsala sauce. Save time in the kitchen by purchasing pre-minced garlic and pre-chopped mushrooms.

Yield: 4 servings (serving size: 1 pork chop and 1/2 cup sauce)
Photo by: Photo: Randy Mayor;
Styling: Leigh Ann Ross

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.

Nutritional Information
Calories: 242; Calories from fat: 25%; Fat: 6.8g; Saturated fat: 2.5g; Monounsaturated fat: 2.9g; Polyunsaturated fat: 0.6g; Protein: 27g; Carbohydrate: 15.4g; Fiber: 1.1g; Cholesterol: 67mg; Iron: 2.1mg; Sodium: 299mg; Calcium: 44mg

Cooking Light APRIL 2007

No comments: