10m
PREP TIME
20m
COOK TIME
290
CALORIES
12
INGREDIENTS
Servings: 5
Ingredients
- 1/4 cup flour
- 1 teaspoon McCormick® Oregano Leaves
- 1/2 teaspoon McCormick® Garlic Powder
- 1 teaspoon salt
- 1/4 teaspoon McCormick® Pure Ground Black Pepper
-
1
pound
thinly sliced boneless
pork chops
![substitution]( "substitution")
Substitutions available
/ thinly sliced veal cutlets
- 2 tablespoons olive oil
- 2 tablespoons butter, divided
- 1 package (8 ounces) sliced mushrooms
-
3/4
cup
chicken stock
![substitution]( "substitution")
Substitutions available
/ chicken broth
- 1 teaspoon McCormick® Basil Leaves
- 1/2 cup Marsala wine
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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