Our Pork Marsala recipe is an Italian-American favorite with a healthy twist. It’s made with tender pork cutlets and mushrooms in a Marsala pan sauce.
Prep time 5 Min | Cook Time 15 Min | Serves 4
Ingredients
- 8 Pork Cutlets, about 1 1/2 lbs, pounded thin
- 3 tbsp Unsalted Butter
- 2 tbsp Blended Italian Style Oil
- 1 Shallot, peeled, trimmed and finely chopped
- 1 can Mushroom Stems Pieces (8 oz), drained and patted dry
- 1/2 cup dry Marsala Wine
- 1/2 cup Beef Stock
- 1/4 cup Fresh Italian Parsley, chopped
- 00 Flour, for dredging
- Fine Sicilian Sea Salt, to taste
- Ground Black Pepper, to taste
Directions
- Season the pork with salt and pepper.
- Dredge in flour, shaking off excess.
- In a large sauté pan, heat 1 tablespoon butter and oil on medium-high heat until sizzling.
- Sauté the pork for about a minute on each side or until golden; pork will not be cooked through.
- Add more butter and oil, if pan is too dry.
- Remove pork from the pan and set aside.
- Add 1 tablespoon butter to the pan and sauté shallots for about 1 minute until translucent.
- Add the mushrooms and continue to sauté for 2 more minutes.
- Add marsala wine and increase heat to medium-high, scraping the browned bits from the bottom of the pan, cook for about 1 minute.
- Add beef broth to the pan and cook for 1-2 minutes to reduce slightly.
- Add pork back to the pan and continue to cook on medium, turning the pork in the sauce until warmed and cooked, about 2 minutes.
- Transfer to serving dish and spoon sauce over top.
- Garnish with parsley.