Pork Marsala

This restaurant-worthy comfort dish comes together in 30 minutes, thanks to a little help from McCormick® Basil, Garlic Powder and Oregano. (That’s a #1, #5 and #7 if you’re cooking with THE TEN, by McCormick®.) Enjoy pan-fried pork cutlets over a bed of ... This restaurant-worthy comfort dish comes together in 30 minutes, thanks to a little help from McCormick® Basil, Garlic Powder and Oregano. (That’s a #1, #5 and #7 if you’re cooking with THE TEN, by McCormick®.) Enjoy pan-fried pork cutlets over a bed of rice or your favorite pasta for a complete meal.  Read More Read Less
10m
PREP TIME
20m
COOK TIME
290
CALORIES
12
INGREDIENTS

Servings: 5

Ingredients

INSTRUCTIONS

  • 1 Mix flour, oregano, garlic, salt and pepper in shallow dish. Reserve 1 tablespoon of the flour mixture; set aside. Coat pork evenly on both sides with remaining flour mixture.
  • 2 Heat oil and 1 tablespoon of the butter in large nonstick skillet on medium-high heat. Cook pork in batches, about 3 minutes per side, or until golden brown. Remove from skillet; keep warm. Melt remaining 1 tablespoon butter in skillet. Add mushrooms; cook and stir 5 minutes or until tender.
  • 3 Add stock, reserved flour mixture and basil to skillet, stirring gently to mix well. Stir in wine. Bring to boil, stirring occasionally. Reduce heat to low; simmer 1 minute or until slightly thickened. Return pork to skillet; cook 1 minute or until heated through. Serve with rice or pasta, if desired.

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(per Serving)

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