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Description
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.
Ingredients
US|METRIC
4 SERVINGS
- 4 butterflied pork chops (cut 1/4-inch thick)
- 1 cup water (boiling)
- 1/3 cup mixed dried fruit
- 3 Tbsp. flour
- 1 Tbsp. butter
- 1/3 cup chicken broth
- 3 Tbsp. marsala wine
- 1 Tbsp. corn starch
- 1/8 tsp. ground cloves
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Directions
- 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 8-10 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.
NutritionView More
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130Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories130Calories from Fat25 |
| % DAILY VALUE |
| Total Fat3g5% |
| Saturated Fat2g10% |
| Trans Fat |
| Cholesterol10mg3% |
| Sodium30mg1% |
| Potassium180mg5% |
| Protein2g |
| Calories from Fat25 |
| % DAILY VALUE |
| Total Carbohydrate22g7% |
| Dietary Fiber<1g4% |
| Sugars11g |
| Vitamin A2% |
| Vitamin C2% |
| Calcium2% |
| Iron4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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