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 |
Ingredients
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
Preparation
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:
Post a Comment