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Pork Marsala with Wild Mushrooms

Pork Marsala with Wild Mushrooms

Get Ready

Servings: Serves 4Learn How to Scale This Recipe

Prep Time: 0 minutes

Cook Time: 20 minutes

Ingredients: Add ingredients to List

2 cups multigrain penne pasta
1 tablespoon olive oil, divided
8 each boneless, center cut, thin-sliced pork chop (about 1 to 1 1/4 lb.)
1 (5 oz.) pkg sliced shiitake mushrooms
1 (8 oz.) pkg. sliced baby bella mushrooms
2 each shallots, finely chopped
1 teaspoon minced garlic
1/4 teaspoon freshly ground black pepper
2/3 cup Marsala wine
1 tablespoon cornstarch
1 cup reduced-sodium, fat-free chicken broth
2 tablespoons finely chopped parsley or thinly sliced chives

directions:

Thin-sliced pork cutlets are topped with sauteed wild mushrooms and a splash of nutty marsala wine. In a pinch, white or red wine may be substituted for the marsala. Recipe may be halved.
1. In a large pot, bring 6 cups water to a boil over high heat. Add pasta and stir well. Cook for 11 to 13 minutes until al dente. Drain.
2. While water heats, heat 11/2 tsp. of the oil in a large nonstick skillet over medium heat. When oil is hot, add 4 of the chops. Cook for 2 minutes. Turn and continue cooking for about 1 minute; the chops should be just cooked through. Transfer chops to a plate and cover with foil. Repeat with the remaining 11/2 tsp. oil and chops, transferring them to the same plate.
3. Add mushrooms, shallots, garlic, salt, and pepper to the pan. Cook over medium heat, scraping up any browned bits, until mushrooms begin releasing their liquid, about 6 minutes.
4. Increase heat to medium-high. Add wine and bring to a simmer. Simmer for 3 minutes until slightly reduced. Whisk cornstarch into chicken broth. Add to pan and cook and stir until sauce thickens, 1 to 2 minutes.
5. Add chops and any cooking juices back to the pan. Coat chops with the sauce. Remove pan from heat.
6. Divide pasta among 4 plates. Place 2 pork chops to the side of the penne. Spoon mushrooms and sauce over the pasta and chops. Garnish each plate with about 11/2 tsp. parsley or chives and serve the Parmesan in a bowl on the side.
Source: Fresh Magazine September, October 2010

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Quantity Ingredients  
2 cups multigrain penne pasta  
1 tablespoon olive oil, divided  
8 each boneless, center cut, thin-sliced pork chop  
1 (5 oz.) pkg sliced shiitake mushrooms  
1 (8 oz.) pkg. sliced baby bella mushrooms  
2 each shallots, finely chopped  
1 teaspoon minced garlic  
1/4 teaspoon freshly ground black pepper  
2/3 cup Marsala wine  
1 tablespoon cornstarch  
1 cup reduced-sodium, fat-free chicken broth  
2 tablespoons finely chopped parsley or thinly sli  
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* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 4
Base Nutrients
Calories 740 kcal (37%)
Calories from Fat 117 kcal (0%)
Total Fat 13 g (20%)
Saturated Fat 3 g (12%)
Cholesterol 85 mg (28%)
Sodium 460 mg (19%)
Total Carbohydrates 99 g (33%)
Dietary Fiber 11 g (44%)
Protein 46 g (76%)
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a
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