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