Pork Marsala

This restaurant-worthy comfort dish comes together in 30 minutes, thanks to a little help from McCormick® Basil, Garlic Powder and Oregano. (That’s a #1, #5 and #7 if you’re cooking with THE TEN, by McCormick®.) Enjoy pan-fried pork cutlets over a bed of ... Read More Read Less

10m

PREP TIME

20m

COOK TIME

290

CALORIES

12

INGREDIENTS

Servings: 5

Ingredients

1/4 cup flour
1 teaspoon McCormick® Oregano Leaves
1/2 teaspoon McCormick® Garlic Powder
1 teaspoon salt
1/4 teaspoon McCormick® Pure Ground Black Pepper
1 pound thinly sliced boneless pork chops Substitutions available / thinly sliced veal cutlets
2 tablespoons olive oil
2 tablespoons butter, divided
1 package (8 ounces) sliced mushrooms
3/4 cup chicken stock Substitutions available / chicken broth
1 teaspoon McCormick® Basil Leaves
1/2 cup Marsala wine

KEY PRODUCTS

INSTRUCTIONS

1 Mix flour, oregano, garlic, salt and pepper in shallow dish. Reserve 1 tablespoon of the flour mixture; set aside. Coat pork evenly on both sides with remaining flour mixture.
2 Heat oil and 1 tablespoon of the butter in large nonstick skillet on medium-high heat. Cook pork in batches, about 3 minutes per side, or until golden brown. Remove from skillet; keep warm. Melt remaining 1 tablespoon butter in skillet. Add mushrooms; cook and stir 5 minutes or until tender.
3 Add stock, reserved flour mixture and basil to skillet, stirring gently to mix well. Stir in wine. Bring to boil, stirring occasionally. Reduce heat to low; simmer 1 minute or until slightly thickened. Return pork to skillet; cook 1 minute or until heated through. Serve with rice or pasta, if desired.