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
Masala
- 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
- In a small bowl pour boiling
water over dried fruit. Let stand 15 minutes; drain well. Set
aside.
- 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.
- 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.
- 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.
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