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.
Author:Amanda C. Hughes
Prep Time:5 minutes
Cook Time:35 minutes
Total Time:40 minutes
Yield:4 Servings 1x
4 oz boneless pork cutlets
freshly ground black pepper
4 tbsp, divided butter
8 ounces, sliced mushrooms
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 with chopped fresh parsley
Sprinkle cutlets with salt and pepper.
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.
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.
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.
Garnish with chopped fresh parsley and enjoy.
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.