Fruited Pork Marsala

Pork cutlets simmered in Marsala and dressed with a dried fruit sauce, this elegant skillet supper is easy enough to fix on a Wednesday night.

Yield: 4 Ready in 45 minutes

Cuisine: AmericanMain Ingredient: Pork

(3, 1) 100% would make again (reviews)

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Recipe
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Nutrition
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Ingredients

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Verified by stevemur

Original recipe makes 4

4 1/4" thickbutterfly pork chops

1 cupBoiling water

1/3 cupmixed dried fruit

3 tablespoonsFlour

1 tablespoonButter or margarine

1/3 cupChicken broth

3 tablespoonsMarsala wine

1/4 cupChicken broth

1/4 cupWater

1 tablespoonMarsala wine

1 tablespoonCornstarch

1/8 teaspoonGround cloves

Fruited Pork Marsala Preparation

In a small bowl pour boiling water over dried fruit. Let stand 15 minutes; drain well. Set aside. Lightly pound chops with meat mallet. Dredge chops in flour and brown in butter in large skillet over medium-high heat. Add 1/3 cup chicken broth and 3 tablespoons Marsala. Cover tightly and simmer over low-heat for 8-10 minutes. Remove pork and keep warm, reserving pan drippings in skillet. Combine 1/4 cup chicken broth, water, 1 tablespoon Marsala, cornstarch and cloves; mix well. Gradually add to pan drippings. Cook over medium heat until thickened and bubbly, stirring constantly. Add fruit to sauce; cook until heated through. Serve sauce over chops.