MOCK VEAL MARSALA

1 1/2 pounds pork cutlets or 2 pounds pork chops
1/4 cup all-purpose flour
1 teaspoon salt
Dash ground black pepper
1/4 to 1/2 cup butter or margarine
8 to 12 ounces fresh mushrooms, sliced
1/2 cup canned condensed beef consomme
1/2 cup dry Marsala wine

If using pork chops, remove the bones.* Trim off any fat. Freeze meat just till firm enough to slice easily. Slice meat in half horizontally. Cut again into bite-size pieces. (Pieces do not have to be very thin.)

Coat pork with a mixture of the flour, salt, and pepper.

In skillet, brown pork pieces in part of the butter.

Push browned pork to side of skillet and brown mushrooms in additional butter.

Stir in the undiluted consomme and Marsala wine, scraping bits from bottom of pan. Cover. Bring to boiling; reduce heat and simmer 10 to 15 minutes.

*TO USE THE BONES:
1f desired, sprinkle chop bones with garlic powder, brush with Chinese-style sparerib sauce, and broil about 8 minutes on each side.)

Billie S. Williams, Sharon, Massachusetts

Makes 4 servings
From: Recipelink.com
Source: The Winning Ways of Pork, Top 100 Pork Recipes from the James Beard/Woman's Day Creative Cookery Contest, National Pork Producers Council, Not dated