Marsala Pork Cutlets with Mushrooms

Marsala Pork Cutlets with Mushrooms

This easy recipe will spice up your weekday pork chops with a light Marsala and mushroom sauce. Simply pan fry seasoned pork cutlets until lightly crispy on both sides. Then, to make the light Marsala and mushroom sauce, add the Marsala wine, balsamic vinegar, broth, garlic, fresh mushrooms and rosemary to the same pan as the pork chops. Simmer until the cutlets are fully cooked and the sauce is slightly reduced. Serve with polenta or creamy mashed potato side.

Marsala Pork Cutlets with Mushrooms
Author: 
Recipe type: Meal/Dinner
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 4 pork cutlets
  • ½ teaspoon salt
  • ½ teaspoons black pepper
  • 1 tablespoon olive oil
  • ½ cup dry Marsala wine
  • 1 teaspoon balsamic vinegar
  • ½ cup gluten-free chicken broth
  • 8 ounces white mushrooms, trimmed and sliced thin
  • 1 garlic clove, minced
  • 1 tablespoons minced fresh rosemary (optional, for garnish)
Instructions
  1. Pat each cutlet dry with a paper towel and season both sides with salt and pepper.
  2. In a large skillet over medium heat, heat the oil.
  3. Add the cutlets and cook 3-4 minutes, until lightly browned.
  4. Flip each cutlet, cook until brown and crispy, about 2-3 more minutes.
  5. Add the wine, vinegar, broth, mushrooms, garlic and rosemary.
  6. Simmer for 3-5 minutes or until cutlets are cooked through and juices slightly reduced.
  7. Serve each cutlet on a plate and spoon mushroom mixture over each.
 

 

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