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!
- 3 pork cutlets pounded out to 1/3 inch thick
- 1 tbsp olive oil
- 2 tbsp butter
- salt and pepper
- 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.
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!