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.
- 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
- 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.