Pork cutlets simmered in Marsala and dressed with a dried fruit sauce, this elegant skillet supper is easy enough to fix on a Wednesday night. Serve with hot couscous.

Fruited Pork Marsala

4 butterfly pork chops, cut 1/4-inch thick
1 cup boiling water
1/3 cup mixed dried fruit
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

1. In a small bowl pour boiling water over dried fruit. Let stand 15 minutes; drain well. Set aside.
2. Lightly pound chops with meat mallet. Dredge chops in flour and brown in butter in large skillet over medium-high heat. Add 1/3 cup chicken broth and 3 tablespoons Marsala. Cover tightly and simmer over low-heat for 8 to 10 minutes. Remove pork and keep warm, reserving pan drippings in skillet.
3. Combine 1/4 cup chicken broth, water, 1 tablespoon Marsala, cornstarch and cloves; mix well. Gradually add to pan drippings. Cook over medium heat until thickened and bubbly, stirring constantly.
4. Add fruit to sauce; cook until heated through. Serve sauce over chops.

Serves 4.

Nutrition Facts: Calories 220 calories Protein 20 grams Fat 8 grams Sodium 210 milligrams Cholesterol 55 milligrams Saturated Fat 2 grams Carbohydrates 15 grams Fiber 1 grams

Recipe and photograph provided courtesy of Pork: The Other White Meat.