1/3 cup flour
1/2 tsp. pepper
6 boneless pork loin chops
1 Tbsp. olive oil
2 c. sliced fresh mushrooms
1/3 cup onions, chopped
1/4 tsp. minced garlic (opt.)
1 c. Marsala wine
5 tsp. cornstarch
2/3 c. reduced sodium chicken broth
In shallow bowl, mix flour and pepper. Dip chops in flour mixture
to coat both sides. Shake off excess. In large skillet (nonstick)
coated with cooking spray, heat oil over medium heat. Add pork
chops; cook 4-5 minutes on each side. Remove from pan and keep
warm. In same skillet, add mushrooms and onion. Cook and stir 2-3
minutes or until all are tender. Add garlic, if desired. Continue
cooking 1-2 minutes longer. Add wine; increase heat to
medium-high. Cook, stirring to loosen any brown bits from pan. In
a small bowl, mix cornstarch and broth until smooth. Add to pan.
Bring to a boil; cook and stir 2 minutes or until slightly
thickened. Return pork chops to warm. Serve chops covered with
mushrooms, onions, and sauce.
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