A little cornstarch gives the sweet and salty Marsala sauce for this pork dish the kind of body it would usually take a cup of heavy cream (rather than low-fat milk) to achieve. The recipe makes plenty of sauce, so you’ll want to serve it with some egg noodles or mashed potatoes to soak it all up.
Makes 4 servings
Active Time: 35 minutes |
Total Time: 35 minutes
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.
Per serving :
12 g Fat;
4 g Sat;
5 g Mono;
78 mg Cholesterol;
17 g Carbohydrates;
30 g Protein;
1 g Fiber;
526 mg Sodium;
498 mg Potassium
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.