Ingredients Jump to Instructions ↓

  1. 0 1/2 cup(s) Marsala (see Note) , divided 2 teaspoon(s) cornstarch 1/4 cup(s) all-purpose flour 4 (about 1 pound total) thin boneless pork loin chops , trimmed 1/4 teaspoon(s) kosher salt 1/4 teaspoon(s) freshly ground pepper 2 teaspoon(s) extra-virgin olive oil 4 slice(s) (2 ounces) thin prosciutto , chopped 1 small onion , halved and thinly sliced 3 teaspoon(s) chopped fresh oregano or 1 teaspoon dried 3 teaspoon(s) chopped fresh chives , divided 1 cup(s) low-fat milk

Instructions Jump to Ingredients ↑

  1. 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. Exchanges: 1 carbohydrate (other), 4 lean meat, 1 fat. Carbohydrate Servings: 1. Nutrition Bonus: Zinc (16% daily value).


Send feedback