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
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Related Videos:

Bold & Savory Marsala Pork Tenderloin!

 

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Food Trivia

Cooking food is one of the great revolutionary innovations of history because it not only transformed the way we prepare food, but because it also became a center of cultural communion and organized society.

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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