Pork Marsala instead of chicken marsala
I pounded my pork chops thin and they cooked quickly that way and seemed to be more tender. We all feel that pork chops now days tend to be dry and tough. The timing in this recipe worked well and the flavor is very good. If you don’t have any Marsala try using sherry. Just don’t use the cooking wines you can buy in the grocery store, they are too salty.
⅓ cup all purpose flour or GF flour
½ teaspoon salt
½ to ¾ teaspoon garlic powder
½ teaspoon dried oregano
1 pound boneless pork loin chops pounded thin
3 tablespoons butter and 3 tablespoons cooking oil
2 cups fresh mushrooms
1 teaspoon minced garlic
½ to 1 cup Marsala wine
Mix flour, salt, garlic powder and oregano together. Add pork chops and toss until well coated.
Heat butter and oil in large skillet over medium heat. Place pork chops in skillet in a single layer and sauté, turning occasionally, until brown on both sides. Add mushrooms and minced garlic; cook and stir briefly. Stir in wine, scraping the pan to loosen any brown bits. Cover and simmer over medium heat until pork is tender and sauce thickened, about 15 minutes. If sauce is to thick, stir in a small amount of Marsala.
Serve with potatoes or rice and pour sauce over chops and rice.