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    Pork Marsala

    Source of Recipe

    cooking light

    Yield: 4 servings (serving size: 1 pork chop and 1/2 cup sauce)

    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 (25% from fat)
    Fat:6.8g (sat 2.5g,mono 2.9g,poly 0.6g)




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