The first time that I made this recipe, I followed it exactly. The taste of the wine was a bit overpowering for me, so the next time I mixed in some chicken stock in place of part of the wine. If you like the flavor, leave it alone. Otherwise, you can play around with the ratio a bit and see what you like. It’s a versatile dish that’s fun and easy to make! Check out what they are saying about this recipe over at All Recipes:
“Excellent combination of ingredients resulting in an excellent dish.”
The flavor explosion that comes from this recipe is like none other!
Ingredients
1/3 cup Gold Medal all-purpose flour
1/4 teaspoon Morton salt
1/4 teaspoon McCormick’s garlic salt
3/4 teaspoon garlic powder
1/2 teaspoon dried oregano
1 pound boneless pork loin chops, pounded thin
3 tablespoons butter
1/4 cup olive oil
2 cups sliced fresh mushrooms
1 teaspoon minced garlic
1 cup Marsala wine
Instructions
Mix flour, salt ,garlic salt, garlic powder, and oregano together in a medium bowl. Add pork chops, and toss until well coated.
Heat butter and olive oil in a large skillet over medium heat. Place pork in skillet in a single layer, and cook, turning occasionally, until brown on both sides. Add mushrooms and minced garlic; cook and stir briefly.
Stir in wine, scraping the skillet to loosen any brown bits. Cover and simmer over medium heat until pork is tender and sauce is thickened, about 15 minutes. If sauce is too thick, adjust by stirring in a small amount of wine.
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Quick Tip: Plate next to some homemade mashed potatoes…and don’t forget the gravy!
Thanks again to All Recipes for this simply amazing recipe.