Ingredients
- 4 boneless pork loin chops (about 1 1/4 pounds), trimmed
- 1 tablespoon olive oil
- 1 small red onion, chopped
- 1/3 cup dry Marsala
- 1 1/2 cups hot cooked white rice
Directions
Place boneless pork loin chops between 2 sheets of waxed paper. Pound with meat mallet or rolling pin to 1/4-inch thickness. Season with salt and pepper, to taste.
Heat oil in large skillet over medium-high heat. Add pork; cook until browned on both sides and cooked through, about 6 minutes, turning once. Transfer to platter; keep warm.
Add onion to the same skillet used to cook boneless pork chops. Cook onion over medium-high heat, until golden and tender, about 2 to 3 minutes. Add the Marsala to the onion; bring to boiling, scraping up any browned bits from bottom of skillet. Remove skillet from the heat. Spoon sauce over boneless pork chops. Serve with hot rice, cooked following package directions.
Photo: Pork Marsala Recipe
















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By ballet
on June 01, 2011
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Had no real flavor other than the sauted onion. Dissapointed
By Cindy338
Allen, 83
on August 18, 2010
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Added garlic slices with the chopped onions, and doubled the marsala for more sauce. But otherwise followed receipe as stated. I would definately do it again and would also try the sauce with chicken. Adding mushroom may also be a nice touch to the sauce!
By ccg1321_6918316
Houston, TX
on May 15, 2007
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This was super good and easy but could use a little something else, I was thinking about adding some sauteed mushrooms in next time.
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