Elegant Pork Marsala
- ⅓ cup whole wheat flour
- ½ teaspoon pepper
- 6 boneless pork loin chops (4 ounces each)
- 1 tablespoons olive oil
- 2 cups sliced fresh mushrooms
- ⅓ cup chopped onion
- 2 turkey bacon strips, chopped
- ¼ teaspoon minced garlic
- 1 cup Marsala wine (or reduced-sodium chicken broth)
- 5 teaspoons cornstarch
- ⅔ cup reduced-sodium chicken broth
In a shallow bowl, mix flour and pepper. Dip chops in flour mixture to coat both sides; shake off excess.
In a large nonstick skillet coated with cooking spray, heat oil over medium heat. Add pork chops; cook 4–5 minutes on each side or until a thermometer reads 145 degrees. Remove from pan; keep warm.
In same skillet, add mushrooms, onion and turkey bacon to drippings; cook and stir
2–3 minutes or until mushrooms are tender. Add garlic; cook for 1 minute.
Add wine; increase heat to medium-high. Cook, stirring to loosen browned bits from pan.
In a small bowl, mix-cornstarch and broth until smooth; add to pan. Bring to a boil; cook and stir 2 minutes or until slightly thickened. Serve with pork chops.