Pork Chops with Creamy Marsala Sauce
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.
Source: EatingWell Magazine, July/August 2010
Gallery
Ingredients
Directions
Tips
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.
Nutrition Facts
Per Serving:
332 calories; protein 29.9g; carbohydrates 16.7g; dietary fiber 0.6g; sugars 6.1g; fat 12.2g; saturated fat 4g; cholesterol 78.3mg; vitamin a iu 180.1IU; vitamin c 2.9mg; folate 30.7mcg; calcium 104.1mg; iron 1.6mg; magnesium 36.4mg; potassium 497.8mg; sodium 526.1mg; thiamin 0.9mg; added sugar 2g.
Exchanges:
1 other carbohydrate, 4 lean meat, 1 fat