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Fruited Pork Marsala

1 cup boiling water
1/3 cup mixed dried fruit
4 butterfly pork chops -- cut 1/4" thick
3 tablespoons all-purpose flour
1 tablespoon butter or margarine
1/3 cup chicken broth
3 tablespoons Marsala wine
1/4 cup chicken broth
1/4 cup water
1 tablespoon Marsala wine
1 tablespoon cornstarch
1/8 teaspoon ground cloves


In a mixing bowl pour boiling water over dried fruit. Let stand 15 minutes; drain well.


Lightly pound chops with meat mallet. Dredge chops in flour. Heat butter in a large heavy skillet. Add chops and brown over medium heat on both sides. Add chicken broth and wine. Cover tightly and simmer over low-heat for 8-10 minutes or until done. Remove chops and keep warm, reserving pan drippings in skillet.


Combine chicken broth, water, 1 tablespoon wine, cornstarch, and cloves; mix well. Gradually add to drippings. Cook over medium heat until thickened and bubbly, stirring constantly. Add fruit to sauce; cook until heated through. Serve sauce over chops.





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