Fruited Pork Marsala

Name: Fruited Pork Marsala
Total time: 2100 s
Yield: 4 servings
Ingredients: 4 butterflied pork chops cut 1/4-inch thick; 1 cup water boiling; 1/3 cup mixed dried fruit; 3 tablespoons flour; 1 tablespoon butter; 1/3 cup chicken broth; 3 tablespoons marsala wine; 1 tablespoon corn starch; 1/8 teaspoon ground cloves

Pork

9Ingredients

┅Calories

35Minutes

Description

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. Serve with hot couscous.

Ingredients

servings:

4 butterflied pork chops (cut 1/4-inch thick)
1 cup water (boiling)
1/3 cup mixed dried fruit
3 tablespoons flour
1 tablespoon butter
1/3 cup chicken broth
3 tablespoons marsala wine
1 tablespoon corn starch
1/8 teaspoon ground cloves

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Directions

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.

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