Pork chops marsala
Serves 4
4 boneless pork chops
1/2 lb. mushrooms, sliced
1/2 cup marsala wine
1 tbsp. olive oil
1 1/2 cups dry red wine
1 clove garlic, minced
1/2 cup water
Dredge the pork chops in 4 Tbsp of flour. Brown the chops in the oil with the garlic over moderate heat. Add the mushrooms, burgundy wine and marsala and simmer for one hour, or until the chops are done. Remove the chops to a dish and bring the sauce to a boil. Mix 2 tsp. of flour with the water and add to the sauce, stirring until thickened. Add chops and serve.