Pork portobella (planted earth cafe)

Yield: 1 servings

Measure Ingredient
4 \N Pork cutlets from loin; (2 oz. each)
2 larges Portobella mushrooms; (2 to 3)
1 tablespoon Fine diced onion
2 ounces Marsala wine
¾ cup Heavy cream
1 teaspoon Chopped parsley
\N \N Salt and pepper to taste
\N \N Flour to dredge pork cutlets in; (about 1/4 cup)
1 tablespoon Or so butter or olive oil

Heat 10" skillet with butter. Dredge pork cutlets in flour and begin to saute, add mushrooms. Turn mushrooms and pork at the same time. Cook until pork is about medium well. Remove from pan. Make sauce with Marsala, onion, heavy cream and reduce in pan until sauce thickens. Arrange pork and mushroom on plate and pour sauce over. Garnish with chopped parsley.

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