Pork Marsala

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  • 4 Pork Cutlets, about 6 ounces each); Form cutlets by pounding Villari Brothers Boneless Pork Chops to about 1/4 inch thick or less
  • 1/2 Cup Marsala Wine
  • 1/2 Cup Veal Stock (can substitute Chicken Stock or Broth)
  • About 1 Cup All-purpose Flour for dredging
  • 3 Tablespoons Extra Virgin Olive Oil, plus more if needed
  • 10 ounces Cremini Mushrooms, sliced or quartered (can substitute button mushrooms)
  • 4 Shallots, minced
  • 2 cloves Garlic, minced
  • 1 teaspoon Thyme Leaves, chopped
  • 3 Tablespoons cold Unsalted Butter, cut into cubes
  • 1 teaspoon Soy Sauce
  • 1/2 cup heavy cream
  • Fresh Lemon to squeeze for about 1 Tablespoon of juice (adjust to taste)
  • Fresh Parsley, Chopped for garnish
  • Sea Salt and freshly ground Black Pepper


  1. To make Pork Cutlets, place Boneless Pork Chops between 2 pieces of plastic wrap. Using the flat side of a meat mallet, lightly pound chicken to 1/4-inch thickness.
  2. Season Pork Cutlets on both sides with salt and pepper.
  3. Pour a 1/2-inch layer of flour into a shallow bowl or pan (a pie pan works well).
  4. Dredge each cutlet in flour, shake off excess, and transfer to a clean platter.
  5. Heat 1 Tablespoon of Olive Oil in a large skillet over medium-high heat.
  6. Cook Pork Cutlets, turning once, until browned on both sides, about 3 minutes per side. Add more olive oil as needed.
  7. Using tongs, transfer cooked pork cutlets to paper towels to drain.
  8. Add mushrooms to skillet (do not drain remaining oil) and cook, stirring frequently, until mushrooms are well browned, about 10 -12 minutes.
  9. Add Shallots, Garlic and Thyme and cook, stirring, until shallots are translucent, about 3 minutes. Add more oil if pan seems too dry at any point.
  10. Deglaze pan by pouring in Marsala and scrapping bottom of pan.
  11. Add Stock or Broth, bring to a boil, whisking and scraping up any browned bits from bottom of pan, until liquids are reduced by about three-quarters.
  12. Add Soy Sauce and squeeze Lemon to add about 1 Tablespoons of juice, whisking constantly until slightly reduced.
  13. Add Heavy Cream and let reduce to thicken a little. (You want the sauce to be able to coat the back of a spoon). Take off of heat and whisk in Butter a little at a time. Season with salt and pepper.
  14. Return Pork Cutlets to pan, and warm them through.
  15. Transfer to a warmed serving plate and spoon sauce all over the Cutlets. Garnish with Parsley and serve.

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