Pork w/ Marsala Sauce and Mushrooms
Recipe adapted from Rachel Ray's Look and Cook book
1- 1.5 lbs Pork Chops
1 box Spaghetti Noodles
1 small container Cremini Mushrooms (thinly sliced)
1 cup Marsala
1 cup Chicken Stock
1/2 cup Flour + 2 tbsp
4 tbsp Butter
4 cloves Garlic (finely chopped)
1/2 cup Parsley
S&P to taste
Boil water for Spaghetti and cook until al dente.
Coat frying pan with EVOO and turn to Med-High heat. Allow the pan to get hot before adding your Pork. Cut your Pork Chops into equal sized cubes and season with S & P generously. Dredge the Pork Chops in the 1/2 cup Flour until evenly coated. When pan is hot, add your Pork and allow to brown on all sides, cooking for 4-5 minutes.
When Pork has cooked, put in a bowl/on a dish and set aside. Add your Butter to the skillet and your Mushrooms after they've been sliced. Allow the Mushrooms to brown about 7-8 minutes. Add your Garlic to the pan a few minutes after the Mushrooms. Add Marsala and Chicken Stock and bring the sauce to a bubble. Add your remaining 2 tbsp of Flour and mix itno sauce. Add your Pork back into your sauce and mix evenly.
Top with Parsley and Serve with your Spaghetti Noodles!