Saturday, April 7, 2012
**Ignore the garlic in the picture, I am so used to using it that I automatically added it to the ingredients!**
about 1lb boneless porkchops, cut into thin strips
1/4 cup all purpose flour, plus 1tbsp
3 tbsp unsalted butter
8oz white mushrooms, cleaned and sliced
1 small onion, chopped (I always use vidalia)
1/2 cup Marsala wine
3/4 cup chicken broth (I use bouillon dissolved in water)
2 tsp lemon juice
Place the 1/4 cup flour in a plastic bag. Season the porkchop strips and place in the bag, seal. Shake until all the pieces are coated. Melt 2 tbsp butter in a large non-stick pan over med-high heat. Add the pork and cook until browned. Transfer to a plate.
Melt remaining butter in pan. Add mushrooms, onion, s&p until browned - 6-8 minutes. Stir in 1tbsp flour and cook until golden. Add in Marsala wine and chicken broth. Simmer until thickened. Stir in the lemon juice. Add the pork back to the pan. Simmer about a minute longer.
Serve over egg noodles. Yum!