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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 6 |
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BORING Pork. The other white boring meat. Not anymore.... Ingredients:
2 tablespoons butter |
1 carrot, sliced and chopped |
1 medium onion |
1 shallot |
4 garlic cloves |
1 tablespoon chopped fresh thyme |
8 ounces baby portabella mushrooms, sliced |
1 teaspoon salt |
1 teaspoon pepper |
2 tablespoons flour |
1/2 cup marsala wine |
1/3 cup chicken broth |
2 tablespoons lemon juice |
4 pork cutlets, cut in strips |
1/2 cup flour |
2 tablespoons butter |
2 teaspoons olive oil |
Directions:
1. In a large sauté pan, melt the butter. Add the carrots and cook 3-5 minutes until tender.
2. Add onions, shallots and garlic and sauté another three minutes until onions are tender.
3. Add mushrooms and cook another minute.
4. Add thyme. Sprinkle with salt and pepper. Add flour and stir until combined.
5. Add marsala wine and chicken broth and bring to a gentle boil. Reduce heat and simmer for 15 minutes.
6. Add lemon.
7. Meanwhile, in another pan, heat the butter and olive oil. Season the pork with salt and pepper and then toss the pork in the flour and cook in the butter and olive oil until lightly browned.
8. Add the pork to the marsala mixture and simmer another 15 minutes.
9. Serve over rice, pasta or cous cous.
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