Pork Marsala Saute
By America's Test KitchenPublished on April 22, 2013
Time
30 minutes
Yield
Serves 4
Ingredients
6 thin-cut boneless pork chops (about ½-inch thick), halved lengthwise and cut crosswise into ¼-inch piecesSalt and pepper ¼ cup all-purpose flour 3 tablespoons unsalted butter 8 ounces white mushrooms, quartered1 small onion, chopped fine¾ cup marsala wine (see note)½ cup low-sodium chicken broth 2 teaspoons lemon juice 1 tablespoon chopped fresh parsley
Before You Begin
Marsala wine comes in several varieties. The sweet variety works best for this recipe.
Instructions
- Pat pork dry with paper towels and season with salt and pepper. Dredge pork in 3 tablespoons flour, shaking off excess. Melt 2 tablespoons butter in large nonstick skillet over medium-high heat. Add pork and cook until browned, about 2 minutes per side. Transfer to plate.
- Melt remaining butter in now-empty skillet. Add mushrooms, onion, 1⁄2 teaspoon salt, and 1⁄4 teaspoon pepper and cook until browned, 6 to 8 minutes. Stir in remaining flour and cook until golden, about 1 minute. Whisk in Marsala and broth and simmer until slightly thickened, about 2 minutes. Stir in pork, any accumulated juices, lemon juice, and parsley and simmer until pork is heated through, about 1 minute. Serve.
Time
30 minutesYield
Serves 4Ingredients
6 thin-cut boneless pork chops (about ½-inch thick), halved lengthwise and cut crosswise into ¼-inch pieces
Salt and pepper
¼ cup all-purpose flour
3 tablespoons unsalted butter
8 ounces white mushrooms, quartered
1 small onion, chopped fine
¾ cup marsala wine (see note)
½ cup low-sodium chicken broth
2 teaspoons lemon juice
1 tablespoon chopped fresh parsley
Ingredients
6 thin-cut boneless pork chops (about ½-inch thick), halved lengthwise and cut crosswise into ¼-inch pieces
Salt and pepper
¼ cup all-purpose flour
3 tablespoons unsalted butter
8 ounces white mushrooms, quartered
1 small onion, chopped fine
¾ cup marsala wine (see note)
½ cup low-sodium chicken broth
2 teaspoons lemon juice
1 tablespoon chopped fresh parsley
Ingredients
6 thin-cut boneless pork chops (about ½-inch thick), halved lengthwise and cut crosswise into ¼-inch pieces
Salt and pepper
¼ cup all-purpose flour
3 tablespoons unsalted butter
8 ounces white mushrooms, quartered
1 small onion, chopped fine
¾ cup marsala wine (see note)
½ cup low-sodium chicken broth
2 teaspoons lemon juice
1 tablespoon chopped fresh parsley
Why This Recipe Works
For our Pork Marsala Sauté recipe, we sliced thin-cut pork chops into pieces to enable quick sautéing and create more surface area for the sauce to cling to. Cooking the pork first and building the sauce in the same pan allowed rich fond—browned bits of meat—to develop and flavor the sauce.
Before You Begin
Marsala wine comes in several varieties. The sweet variety works best for this recipe.
Instructions
- Pat pork dry with paper towels and season with salt and pepper. Dredge pork in 3 tablespoons flour, shaking off excess. Melt 2 tablespoons butter in large nonstick skillet over medium-high heat. Add pork and cook until browned, about 2 minutes per side. Transfer to plate.
- Melt remaining butter in now-empty skillet. Add mushrooms, onion, 1⁄2 teaspoon salt, and 1⁄4 teaspoon pepper and cook until browned, 6 to 8 minutes. Stir in remaining flour and cook until golden, about 1 minute. Whisk in Marsala and broth and simmer until slightly thickened, about 2 minutes. Stir in pork, any accumulated juices, lemon juice, and parsley and simmer until pork is heated through, about 1 minute. Serve.
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