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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Smoky Marsala wine brings out the woodsy note of the mushrooms. Ingredients:
1 (9-ounce) package refrigerated angel hair pasta |
1 tablespoon butter |
3/4 teaspoon salt, divided |
1 tablespoon olive oil, divided |
1/4 cup all-purpose flour |
8 (2-ounce) boneless center-cut loin pork chops (1/4 inch thick), trimmed |
1/4 teaspoon black pepper |
1/2 cup chopped shallots |
1 (8-ounce) package presliced mushrooms |
3/4 cup fat-free, less-sodium chicken broth |
3/4 cup marsala wine |
1/4 cup chopped green onions |
Directions:
1. Cook the pasta according to package directions, omitting salt and fat. Drain; toss with butter and 1/4 teaspoon salt.
2. While the pasta cooks, heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat.
3. Place flour in a shallow dish. Sprinkle pork with 1/2 teaspoon salt and pepper; dredge pork in flour. Add half of pork to pan; cook 2 minutes on each side or until browned. Remove pork from pan. Repeat procedure with remaining 1 1/2 teaspoons oil and pork.
4. Add shallots and mushrooms to pan; sauté 2 minutes. Add broth and wine; bring to a boil. Reduce heat, and simmer 2 minutes, stirring occasionally. Return pork to pan; cover and simmer for 3 minutes or until pork is done. Serve the pork mixture over pasta. Sprinkle with onions.
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