Wednesday, February 27, 2008

So Much For Low Carb Cooking...

So Much for Low Carb...

Pork Cutlet Marsala

Preheat Oven to 350.

Ingredient Type Stuff
4 Tablespoons Butter
4 Tablespoons Flour (I use Wondra Flour for Sauces.)
Half onion, thinly sliced.
Marsala Wine (As much as you want, simmer and reduce to thicken. I used 3/4 of a bottle.)
1 Cup Hot Water or Chicken Stock

Melt half the butter and sautee the onions till transluscent.
Add the rest of the butter and melt.
Stir in the flour and cook over medium-low heat, stirring constantly, until flour turns golden. Increase heat to medium high, and add the Marsala Wine, stirring constantly. Bring to simmer, and add hot Water or Stock. Reduce heat to low simmer as you cook the pork.

Pork-y Parts
Thin-Sliced pork chops (Enough to feed whomever you're feeding)
Flour Dusting (Wondra Flour, Paprika, Salt, Garlic/Seasoned Pepper)
Olive Oil for Sauteeing
Pat of Butter for Sauteeing (Butter helps brown the chops)
16 Ounces of Mushrooms, Sliced.
1/2 cup Marsala Wine

Heat large Saute Pan over medium heat.
Rinse pork chops and pat dry.
Dust in four.
Swirl pan with oil and add half pat of butter.
Cook the pork chops until browned, flip and brown other side. Cook 3 at a time, leaving plenty of room in the pan. As they are done, just plop them over into the simmering marsala sauce. Add more oil and butter as needed.
When all the pork chops have been browned and are in the simmering sauce (Adjust temp to keep sauce simmering)... add the sliced mushrooms to the saute pan. If needed, swirl extra olive oil over them, and fry over medium high heat till mushrooms are browned on both sides. Deglaze pan with 1/2 cup of marsala wine, and cook down till it's almost syrupy.
Add the mushrooms to the simmering sauce and pork chops and stir to mix in.

For the Fixins'
Angel Hair/Capellini Pasta (Enough to serve the peeps you be feeding. Duh.)
Brussels Sprouts.

Put Salted Water on to boil.

Halve and trim Brussels Sprouts.
Coat with Olive Oil and Kosher Salt.
Place cut-side-down on foil lined cookie sheet.
Roast in oven for 10-15 minutes, until edges and top start to brown/char.

Remove from oven and tent Foil till serving.

When water boils, add angel hair/capellini (DO NOT OVERCOOK. Two minutes is all it needs.) Drain well.

~*Le Presentation*~
Swirl a serving of pasta on the side of a large plate. Place 2-3 Pork Cutlets per person (Depending on the person. Or rather, their appetite) on the plate next to the pasta. Top both pasta and chops with Marsala Mushroom Sauce. Add a serving of brussels sprouts and Voila.

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