Cooking Light, April 2007
We had some really thick pork chops, so I split them in half for more portion control and to speed up the cooking time for the chops. I started the mashed potatoes, then the eggplant, then went to work on prepping the ingredients for the pork while the other stuff cooked. I read the directions this time and knew they wouldn’t take long to cook.
In reading the directions, I saw that you add the extra flour to the pan and then the broth/Marsala mixture. Yeah, this doesn’t go well with me. I always always always wind up with lumps no matter how hard I try and how much I whisk. So, I just mixed the flour with the broth mixture and cooked the sauce just a little longer so it didn’t have a flour taste. I wanted more mushrooms, but that’s because I always like more mushrooms when they’re cooked with wine.
It was easy to prepare and pretty tasty. There was plenty of sauce for all the chops and enough so I could have some left over for lunch today with the taters and eggplant. I’m pretty sure this will go on the make again list. Maybe next time I’ll make the Rosemary Potato Wedges and toss in some rosemary from our garden with the Marsala sauce.
Measuring cups and spoons
Large nonstick skillet