Shelly's Recipe

PORK MARSALA

Category: Pork I - Tenderloins and Roasts

1 (9-ounce) package refrigerated angel hair pasta
1 tablespoon butter
3/4 teaspoon salt, divided
1 tablespoon olive oil, divided
1/4 cup all-purpose flour
8 (2-ounce) boneless center-cut loin pork chops (1/4 inch thick), trimmed
1/4 teaspoon black pepper
1/2 cup chopped shallots
1 clove garlic, minced
1 (8-ounce) package mushrooms sliced
3/4 cup chicken broth
3/4 cup Marsala wine
1 tablespoon tomato paste
1/4 cup chopped green onions

Cook the pasta according to package directions, omitting salt and fat. Drain; toss with butter and 1/4 teaspoon salt.

While the pasta cooks, heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat.

Place flour in a shallow dish. Sprinkle pork with 1/2 teaspoon salt and pepper; dredge pork in flour. Add half of pork to pan; cook 2 minutes on each side or until browned. Remove pork from pan. Repeat procedure with remaining 1 1/2 teaspoons oil and pork.

Add mushrooms, shallots and garlic to pan; saute 2 minutes. Add broth, wine and tomato paste; bring to a boil. Reduce heat, and simmer 2 minutes, stirring occasionally. Return pork to pan; cover and simmer for 3 minutes or until pork is done. Serve the pork mixture over pasta. Sprinkle with onions. Serves 4