Friday, August 12, 2011

Pork w/ Marsala Sauce and Mushrooms

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!

Totes delish!

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