Pork Marsala

Pork Marsala has been one of my favorite dishes since learning it back in Week 5 of Culinary School. It is a quick simple dish but so full of flavor. Whip up a quick batch and serve it with a big salad and dinner is ready!

Here is what you need:

• 3 pork cutlets, pounded out to 1/3 inch thick
• 1 tbsp olive oil
• 2 tbsp butter
• salt and pepper
• flour
• 2 shallots, sliced
• 1/2 cup Marsala wine
• 1/4 cup brown stock

Heat the olive oil and 1 tbsp of the butter in a large saute pan. Season the pounded pork cutlets with salt, pepper and a bit of flour. Saute the pork in the butter and oil mixture until it is medium well, about 2-3 minutes on each side. Remove the meat from the pan and transfer to a serving dish.

Add the remaining butter to the pan as well as the shallots, Marsala wine and stock. Reduce over medium high heat until slightly thickened, about 8 minutes.

Pour the reduced Marsala sauce over the pork and serve.
Doesn’t that looks yummy!

Keep this in mind next time you have to whip up a quick weeknight dinner or you want to make an awesome dinner for friends!

• ← Culinary School – Week Fourteen – Puff Pastry
• Baked Artichokes with Parsley and Garlic →

Tags: Main Course, Marsala, Pork, Romantic Dinner, Shallots, wine