Thursday, August 8, 2013

Marsala Pork Cutlets

Sundays are truly a day we try to relax and re-group for the coming week ahead. 
I hopefully get to spend a lazy part of the day reading the Sunday paper, hubby likes to spend some time in the yard/garden (it's his idea of relaxing-not mine), and the girls generally don't surface until they smell something cooking. 

This Sunday I made a riff on a dish we all love (except the youngest offspring-she doesn't like mushrooms), Chicken Marsala. 

Instead I had thawed 3 humongous "Iowa Chops", that's about 3 lbs of meat! These babies are like almost 2" thick and living in Iowa you can find them at a great price. I have never cooked them as they are, in my mind they are just too big. I'm sure a true carnivore would love them roasted whole though. 

I cut them off the bone and split the loin into two halves. Making a meal for 2 out of one chop! Pound them out and voila! They become beautiful boneless cutlets. 

These tender, thin cuts of boneless pork are sauteed with mushrooms and garlic in butter and Marsala wine. So tender you won't need a knife and the sauce is delicious. 
Served over mashed potatoes, pasta, rice or in this case, couscous, this is a savory delicious meal that you'll want to make over and over again.

Who says you can only use chicken for a Marsala dish?

Don't be daunted at all by this preparation, it is actually really fast and quick and can easily be made on a weeknight. 

4-6  Pork loin chops, boneless and pounded to 1/3" thick
3 tbsp flour
1 tsp S & P
4 tbsp butter
4 tbsp of EVOO or Vegetable Oil
1-2 garlic cloves-pressed or microplaned
 8 oz. of mushrooms, sliced
1/2 cup Marsala Wine
2/3 cup Chicken Broth
Fresh Parsley-opt. for garnish

  1. Preheat a large saute pan over med high heat and add 2 tbsp of butter and oil. 
  2. Add mushrooms and toss to cook and soften about 5-8 minutes. 
  3. Meanwhile, season chops and lightly coat with flour shaking off excess. 
  4. Add the  garlic to pan and cook for 1 minute. 
  5. Remove mushroom mixture to a plate and reserve.
  6. Add remaining butter and oil and place chops in pan, cooking and searing for about 4-5 minutes per side. 
  7. Add in Marsala to deglaze pan, add in broth, add in mushroom mixture and stir to combine bring to a boil and then lower heat to med simmer and cover. 
  8. Cook for another 15 minutes, until tender and the sauce is slightly reduced. 

This recipe is shared on My Link Parties