Creamy Pork Marsala

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Creamy Pork Marsala

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Ingredients

Adjust Servings:
4 oz boneless pork cutlets
salt
freshly ground black pepper
4 tbsp, divided butter
8 ounces, sliced mushrooms crimini, portobello, button or other
4 ounces, chopped prosciutto
1 clove, minced garlic
1/2 cup Marsala cooking wine
1/2 cup bone broth
1 tsp, chopped fresh thyme
Garnish
chopped fresh parsley

Nutritional information

5.5g
Net Carbs
339
Calories
19g
Fat
6g
Carbs
36g
Protein
0.5g
Fiber
  • 40 minutes
  • Serves 4
  • Easy

Ingredients

  • Garnish

Directions

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If you’ve never made a pork marsala or a marsala sauce before, it might sound intimidating, but you can create a simple sauce with just a few ingredients and one skillet. Marsala wine is a fortified wine from Sicily. It’s a bit sweet, like a sherry. If you don’t have Marsala, you can use sherry or any white wine that is a bit on the sweet side.

If you like this recipe, you’ll love my Lemon Butter Pork Chops recipe.

From the cookbook I authored with Rachel Gregory, a board-certified Nutrition Specialist, Athletic Trainer and Strength and Conditioning Coach. It’s called the 21-Day Ketogenic Diet Weight Loss Challenge: Recipes and Workouts for a Slimmer, Healthier You

Make it Paleo/Dairy-free: Replace the butter or ghee with coconut oil.

Variation Tip: The sauce is excellent with crispy chicken thighs as well. Simply cook them in the oven, then broil them until the skin is crispy and serve atop the sauce.

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Steps

1
Done

Sprinkle cutlets with salt and pepper.

2
Done

Heat a large skillet over medium-high heat and melt 2 tablespoons of butter. Add the cutlets and cook for at least 5 minutes on each side until cooked through. Remove the cutlets from the skillet.

3
Done

Reduce the heat to medium-low and add the remaining 2 tablespoons of butter. Add the mushrooms, prosciutto, and garlic, and cook stirring frequently, until the mushrooms brown, about 5 minutes.

4
Done

Add the wine, bone broth, and thyme. Simmer for about 15 minutes until the sauce thickens. Add the xanthan gum (if using) to thicken the sauce even more. Return the pork to the skillet and raise the heat to medium-high. Cook until the cutlets are heated through.

5
Done

Serve garnished with parsley.

Amanda C. Hughes

Amanda C. Hughes has been developing ketogenic and paleo recipes for over a decade. She has developed recipes for top nutrition coaches and subscription meal boxes. She's the author of the best-selling Wicked Good Ketogenic Diet Cookbook, Keto Life, Keto All the Way, and developed recipes for the 21-Day Ketogenic Diet Weight-Loss Challenge. Disclaimer: Please enjoy the recipes and personal anecdotes on WickedStuffed, but please understand this is a recipe blog. I do my best to provide nutritional information based on the tools available to me, but you should seek proper nutritional advice from a dietician. Additionally, many of the links on my blog are affiliate links, which helps to pay down the cost of keeping this blog up and running.

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