Wednesday, May 7, 2008

Pork Marsala

Pork Marsala
From: Dolores Reborn

1 lb thin sliced boneless "breakfast" pork chops
salt and pepper
2 tbs olive oil
4 oz baby portobello mushrooms, sliced
1/4 cup onion, diced small
1 clove garlic, minced
1/2 cup marsala wine
2 tsp capers

Salt and pepper the pork chops. Brown them over medium heat on both sides. Remove to a platter and cover with foil to keep warm. Add sliced mushrooms and onion and saute until almost done, then add garlic. Cook for a minute more, then deglaze with wine and add capers. Stir up the brown bits and reduce for a minute. Put the chops back in the pan and keep warm.

Serves 4.

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