Wednesday, June 26, 2013

Fast and easy pork marsala

To make Chicken Marsala or pork marsala the "right" way is a fairly time-consuming proposition.  What about when you need to put something together more quickly?  Here's a method that really is pretty good, even though it skips the brining and braising.  I'd still rather have it done the traditional way, but sometimes there just isn't know?

Fast and Easy Pork Marsala

2 - 4 thin cut boneless pork chops
Salt and pepper
Flour for dredging
Onion, chopped
8 oz white mushrooms, quartered
3/4 c Marsala Fine Sweet
1/2 c vegetable or chicken broth
A splash of lemon juice
Parsley or arugula for garnish, chopped

Slice the pork into small cubes, salt and pepper it, and dredge it with flour in a plastic bag.  In a Dutch oven or non-stick skillet, melt some butter and brown the pork quickly.  Set aside.

Add a bit more butter to the pan and saute the onion and mushrooms until cooked through.  Add a sprinkle of flour and stir well.  Add the Marsala and broth, scraping up the browned bits.  Simmer until slightly thickened.  Add the pork and heat through.  Hit with a splash of lemon juice and serve over rice, noodles, or other grain.

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