Pork Chops In Mushroom Marsala Sauce
Wash and dry the pork chops and pound flat. Cut each chop in half.
Heat the oil in a frying pan and fry the mushrooms in batches until golden brown. Take out of the pan.
Then season the meat with salt and pepper and coat in flour.
Fry in oil on both sides until golden brown, then deglaze the pan with Marsala and cook until reduced slightly.
Add a little meat stock. Chop the garlic and onions, add to the pan.
Return the mushrooms to the pan, cover and cook slowly over a low heat for about 10 minutes, or until done.
Turn the meat occasionally.
The sauce should be slightly creamy; use more or less stock as necessary.
Season to taste with salt and pepper and serve.
Serve with pasta or white bread.