Savory Pork Marsala

Savory Pork Marsala takes about 45 minutes from beginning to end. For $2.95 per serving, this recipe covers 19% of your daily requirements of vitamins and minerals. One portion of this dish contains around 27g of protein, 15g of fat, and a total of 381 calories. This recipe serves 4. 76 people found this recipe to be delicious and satisfying. This recipe from Mother Rimmy requires garlic salt, olive oil, flour, and garlic. It works well as a rather inexpensive main course. Overall, this recipe earns a solid spoonacular score of 66%. Pork Marsala, Pork and Marsala, and Pork Marsala are very similar to this recipe.

Servings: 4

 

Ingredients:

1 tablespoons butter

1/4 cup chicken broth

1/3 cup all-purpose flour

2 cups sliced fresh mushrooms

1 teaspoon minced garlic

3/4 teaspoon garlic powder

1/4 teaspoon garlic salt

1 cup Marsala wine

1 Tbs olive oil

1/2 teaspoon dried oregano

1 pound boneless pork loin chops, pounded thin

1/4 teaspoon salt

Equipment:

bowl

frying pan

Cooking instruction summary:

Mix flour, salt ,garlic salt, garlic powder, and oregano together in a medium bowl. Add pork chops, and toss until well coated.Heat butter and olive oil in a large skillet over medium heat. Place pork in skillet in a single layer, and cook, turning occasionally, until brown on both sides. Add mushrooms and minced garlic; cook and stir briefly.Stir in wine, scraping the skillet to loosen any brown bits. Cover and simmer over medium heat until pork is tender and sauce is thickened, about 15 minutes. If sauce is too thick, adjust by stirring in a small amount of wine.

 

Step by step:


1. Mix flour, salt ,garlic salt, garlic powder, and oregano together in a medium bowl.

2. Add pork chops, and toss until well coated.

3. Heat butter and olive oil in a large skillet over medium heat.

4. Place pork in skillet in a single layer, and cook, turning occasionally, until brown on both sides.

5. Add mushrooms and minced garlic; cook and stir briefly.Stir in wine, scraping the skillet to loosen any brown bits. Cover and simmer over medium heat until pork is tender and sauce is thickened, about 15 minutes. If sauce is too thick, adjust by stirring in a small amount of wine.


Nutrition Information:

Quickview
380k Calories
27g Protein
14g Total Fat
18g Carbs
12% Health Score
Limit These
Calories
380k
19%

Fat
14g
22%

  Saturated Fat
5g
32%

Carbohydrates
18g
6%

  Sugar
5g
6%

Cholesterol
83mg
28%

Sodium
432mg
19%

Alcohol
9g
51%

Get Enough Of These
Protein
27g
55%

Selenium
46µg
66%

Vitamin B1
0.89mg
60%

Vitamin B3
11mg
58%

Vitamin B6
0.9mg
45%

Phosphorus
320mg
32%

Vitamin B2
0.47mg
28%

Potassium
667mg
19%

Vitamin B5
1mg
16%

Zinc
2mg
14%

Copper
0.27mg
13%

Magnesium
43mg
11%

Manganese
0.21mg
11%

Vitamin B12
0.63µg
11%

Iron
1mg
9%

Folate
28µg
7%

Vitamin E
0.79mg
5%

Vitamin D
0.6µg
4%

Vitamin K
3µg
4%

Fiber
0.93g
4%

Vitamin C
2mg
3%

Calcium
23mg
2%

Vitamin A
96IU
2%

covered percent of daily need
Widget by spoonacular.com

 

Related Videos:

Bold & Savory Marsala Pork Tenderloin!

 

Suggested for you

Toasted Coconut Breakfast Spread
Ballpark Strawberry Shake
Mixed Bag” Kale Salad
Golden Beet and Fennel Soup
Chicken Francese
The Meatball Shop's Mortadella Meatballs
Parmesan Roasted Brussels Sprouts with Double Smoked Bacon
Margarita Chicken Quesadilla
Tri-Color Chopped Salad with Pine Nuts and Parmesan Cheese
Cranberry chia frozen yogurt bites
Food Trivia

If improperly prepared, fugu, or puffer fish, can kill you since it contains a toxin 1,200 times deadlier than cyanide.

Food Joke

A man walked into the bar at a hotel that was hosting a convention of personal hygiene product salesmen. He sat down at a table with some of his fellow salesmen. Immediately one of the other salesmen says to him: "Hey Bill! We were just talking about you. Your territory sucks! Nobody was ever able to make a living in it before you. But now, you son-of-a-gun, you win the all-expense-paid trip to Vegas three years in a row, selling almost twice as much as anyone else in the whole Southwest region! How in the hell do you do it?" Bill replied, "Its easy! I take a big engraved silver bowl and fill it up with fresh dogcrap. Next I garnish it carefully with parsley sprigs, celery stalks, scallions, olives and thin-sliced red bell pepper rings. I take this to the airport and set it on a table on an elegantly embroidered white tablecloth. I serve samples on cocktail wafers to all who pass by. As soon as someone takes a bite they usually say 'Jesus Christ! This stuff tastes like CRAP!' I reply 'Yes sir! That's what it is! Would you care to buy a toothbrush?"

Popular Recipes
Simple Breakfast Quesadillas

Cookie and Kate

Dressed-Up Steak Salad

Taste of Home

Cucumber Yogurt Raita

The Lemon Bowl

Raspberry Peach Cobbler

Allrecipes

Wild Rice-Stuffed Steaks

Taste of Home