HealthNotes

Fruited Pork Marsala

• From: National Pork Board

Ingredients

• 4 butterfly pork chops, cut 1/4 inch thick

• 1 cup water, boiling

• 1/3 cup mixed dried fruit

• 3 Tbs flour

• 1 Tbs butter

• 1/3 cup chicken broth

• 3 Tbs Marsala wine

• 1 Tbs cornstarch

• 1/8 tsp ground cloves

Pork cutlets simmered in sauce and dressed with dried fruit---this elegant skillet supper is easy to fix on a Wednesday night.

Directions

• In a small bowl pour boiling water over dried fruit. Let stand 15 minutes; drain well. Set aside.
• Lightly pound chops with meat mallet. Dredge chops in flour and brown in butter in large skillet over medium-high heat. Add 1/3 cup chicken broth and 3 tablespoons Marsala. Cover tightly and simmer over low-heat for 8-10 minutes. Remove pork and keep warm, reserving pan drippings in skillet. Combine 1/4 cup chicken broth, water, 1 tablespoon Marsala, cornstarch and cloves; mix well. Gradually add to pan drippings. Cook over medium heat until thickened and bubbly, stirring constantly. Add fruit to sauce; cook until heated through. Serve sauce over chops.