Pork Chops Marsala

INGREDIENTS

Serves 8 people.

• 8 center cut boneless pork chops

• 1 cup of seasoned breadcrumbs

• 1/2 cup of freshly grated Parmesan cheese

• 1 tsp of dried thyme

• 2 eggs

• 1/4 cup of milk

• 1 bunch of long green onions, chopped

• 8 button mushrooms, sliced

• 8 baby Portobello mushrooms, sliced

• 8oz of fresh porcini mushrooms, sliced

• 1 Tbls of flour

• 2 Tbls of butter

• 2 Tbls of olive oil

• 1 bunch of long green onions

• 1 cup of beef broth or stock

• 1/2 cup of dry Marsala wine

• 1/2 tsp of salt

• 1/2 tsp of fresh ground black pepper

• 1/4 cup of parsley

  PREPARATION

• In a small bowl mix the Parmesan, breadcrumbs, salt, pepper and thyme..

• In another bowl beat the eggs and the milk together.

• Dredge the chops in the egg then the breadcrumb mixture.

• Fry the chops in the oil and butter until done, around 5 minutes on each side.

• Set the chops aside and keep warm while making the sauce.

• Sauté the onions and mushrooms for 3 minutes until tender.

• Stir in the flour then add the Marsala and beef stock. Cook until slightly thickened.

• Season with a little more salt and pepper.

  Plate the Pork Chops Marsala and top with the mushroom sauce and garnish with parsley. Serves 8 people.

http://www.great-chicago-italian-recipes.com/pork_chops_marsala.html