I am planning on making this for dinner tonight. This sounds like a good base recipe to start with. I will make some changes, based on what I have on hand and what I like. First of all, I will use dry Marsala and double the ingredients for the sauce. I have a very sauce-loving family. I will definitely add mushrooms to the recipe…. after some persistence on my part, everyone in my family likes mushrooms. I will substitute two shallots, thinly sliced, for the onion and perhaps, will add a little bit of half and half instead of milk when doubling the sauce ingredients. A little bit of richness goes a long way! When I finish it all off, some freshly chopped italian flat-leaf parsley sprinkled over the top is always delicious.
Tip: If you are in charge of kids after school activities, school projects, etc. and want to get this recipe going very quickly, you can skip the dredging in flour step the way I do. I simply open the package of thin sliced pork loin chops, salt and pepper them right on the packing tray and then apply a light coating of all-purpose flour using a mesh shaker (WIlliam-Sonoma). Add the pork chops to the pan, seasoned side down, then salt, pepper and flour the top side while cooking. Try to keep the flour ON the meat, getting it in your oil may cause it to burn, particularly if you are cooking more than one batch of pork lion chops (i.e. if you are doubling the recipe).
3 teaspoons chopped fresh oregano or 1 teaspoon dried
3 teaspoons chopped fresh chives, divided
1 cup low-fat milk
Mix 2 tablespoons Marsala and cornstarch in a small bowl; set aside.
Place flour in a shallow dish. Sprinkle pork chops with salt and pepper, then dredge in the flour.
Heat oil in a large nonstick skillet over medium-high heat. Reduce heat to medium and add the pork chops. Cook until well browned on both sides, about 2 minutes per side. Transfer to a plate. Add prosciutto to the pan and cook, stirring constantly, until browned, about 1 minute. Add onion and cook, stirring often, until it starts to soften and brown, 2 to 3 minutes. Add the remaining 6 tablespoons Marsala, oregano and 1 1/2 teaspoons chives and bring to a boil, scraping up any browned bits. Add milk and the reserved cornstarch mixture to the pan; adjust the heat to maintain a simmer. Cook, stirring occasionally, until the sauce has thickened and reduced slightly, 4 to 6 minutes.
Return the pork chops and any accumulated juice to the pan and simmer, turning to coat, until heated through, 1 to 2 minutes. Serve the chops topped with the sauce and garnished with the remaining 1 1/2 teaspoons chives.
TIPS & NOTES
Note: Marsala, a fortified wine from Sicily, is a flavorful addition to many sauces. Don’t use the “cooking Marsala” sold in many supermarkets—it can be surprisingly high in sodium. Instead, purchase Marsala that’s sold with other fortified wines in your wine or liquor store. An opened bottle can be stored in a cool, dry place for months.
Per serving:332 calories; 12 g fat ( 4 g sat , 5 g mono ); 78 mg cholesterol; 17 g carbohydrates; 2 g added sugars; 30 g protein; 1 g fiber; 526 mg sodium; 498 mg potassium.