Feb 25, 2008
Pork Spaghetti Marsala
- 2 small, boneless pork chops, pounded thin
- sea salt and cracked pepper
- olive oil
- flour
- 1/2 lb mushrooms, sliced
- 4 garlic cloves, minced
- 1 shallot, minced
- 1/2 cup marsala
- 1/2 cup heavy cream
- grated parmesan
- 3/4 lb spaghetti
- Boil the spaghetti in salted water.
- Meanwhile heat 2 tbsp of olive oil in a dutch oven.
- Season the porkchops and dredge in flour. Pan fry in the oil 2 minutes per side. Set the pork aside.
- Add the mushrooms, garlic, and shallot to the pot and saute until tender.
- Pour in the marsala and bring to a simmer.
- Add the heavy cream and allow to come to a simmer.
- Return the porkchops and cook 2 minutes.
- Drain the pasta. Serve the porkchops and sauce over the pasta. Top with the grated parmesan.
super yummy