Recipe: Pork Marsala

PORK MARSALA

4 boneless pork loin chops, trimmed
1/4 teaspoon salt
1/8 teaspoon pepper
1 tablespoon olive oil
1 small red onion, chopped
1/3 cup dry Marsala wine
1 1/2 cups hot cooked white rice (for serving)

Place chops between 2 sheets of waxed paper. Pound with meat mallet or rolling pin to 1/4-inch thickness. Season with salt and pepper.

Heat oil in large skillet over medium-high heat. Add pork; cook until browned on both sides and cooked through, about 6 minutes, turning once. Transfer to a platter; keep warm.

Add onion to same skillet; cook, stirring occasionally, over medium-high heat until golden and softened, 2 to 3 minutes.

Add wine; bring to boiling, scraping up any browned bits from bottom of skillet. Remove from heat.

Spoon sauce over chops. Serve with hot cooked rice.

Makes 4 servings
Source: Recipe magazine: Light and Easy, Family Circle magazine, 1997