Pork Marsala

If you’re looking for a quick Italian meal with a ton of flavour, give this one a try! Traditionally, this dish is made with chicken or veal, but we had pork defrosted, so that’s what we used. Normally, the meat is flour coated as well, but we opted to skip that step to save time and reduce the number of dishes to clean. We also used fresh basil leaves to help build our sauce’s flavour, but caramelized onion and/or garlic would probably be pretty good choices too.

We served this over Spinach and Garlic Polenta, but it would also go very well with mashed potatoes or angel hair pasta.

Time: 20 Minutes

Ingredients:

  • Pork Loin chops (thinly sliced)
  • Mushrooms
  • Basil Leaves
  • Marsala Cooking Wine

Method:

  • Heat some olive (not extra virgin) in a pan, and once it’s hot, add your pork loin chops and mushrooms. (If you’re using diced onions, add them here too…if using garlic as well, add it after your first flip).
  • After 4-5 minutes, flip your pork, and stir around your mushrooms, and let it go for another 3-4 minutes.
  • Turn off the heat, pour in some of your Marsala cooking wine, and turn the heat back on.
  • Add your basil, and let the Marsala reduce (it is fun to watch the bubbles it makes).
  • When the sauce has reduced to your liking, and your pork has reached a minimum internal cooking temperature of 145 degrees F (at this point, it will likely be far more than that), you’re done!
  • Plate, devour, and enjoy!

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