Pork Marsala Saute

From Cook's Country | August/September 2010

Why this recipe works:

For our Pork Marsala Sauté recipe, we sliced thin-cut pork chops into pieces to enable quick sautéing and create more surface area for the sauce to cling to. Cooking the pork first and building the sauce in the same pan allowed rich fond—browned bits of meat—to develop and flavor the sauce.

For our Pork Marsala Sauté recipe, we sliced thin-cut pork chops into pieces to enable quick sautéing and create more surface area for the sauce to cling to. Cooking the pork first and building the sauce in the same pan allowed rich fond—browned bits of meat—to develop and flavor the sauce.

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Serves 4

Marsala wine comes in several varieties. The sweet variety works best for this recipe.

Ingredients

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