Fruited Pork Marsala

Pork cutlets simmered in Marsala and dressed with a dried fruit sauce, this elegant skillet supper is easy enough to fix on a Wednesday night. Serve with hot couscous.

4 butterfly pork chops, cut 1/4-inch thick
1 cup boiling water
1/3 cup mixed dried fruit
3 tablespoons flour
1 tablespoon butter or margarine
1/3 cup chicken broth
3 tablespoons Marsala wine
1/4 cup chicken broth
1/4 cup water
1 tablespoon Marsala wine
1 tablespoon cornstarch
1/8 teaspoon ground cloves

In a small bowl pour boiling water over dried fruit. Let stand 15 minutes; drain well. Set aside.

Lightly pound chops with meat mallet. Dredge chops in flour and brown in butter in large skillet over medium-high heat. Add 1/3 cup chicken broth and 3 tablespoons Marsala. Cover tightly and simmer over low-heat for 8-10 minutes. Remove pork and keep warm, reserving pan drippings in skillet.

Combine 1/4 cup chicken broth, water, 1 tablespoon Marsala, cornstarch and cloves; mix well. Gradually add to pan drippings. Cook over medium heat until thickened and bubbly, stirring constantly.

Add fruit to sauce; cook until heated through. Serve sauce over chops.

Serves 4
Source: National Pork Board