As featured on the Noon Show, March 18, 2013. Recipe by Chef Suzanne.
4-6 thin cut pork chops halved and cut into strips ¼ cup all-purpose flour 4 tablespoons butter 1 cup mushrooms quartered ½ cup onion chopped fine 3/4 cup chicken stock 3/4 cup Marsala 2 teaspoons lemon juice 1 teaspoon chopped garlic 1 tablespoon chopped parsley
Pat pork dry and season with salt and pepper. Dredge pork in 3 tablespoons flour and shake off excess flour. Melt 3 tablespoons butter in nonstick skillet. Add pork and cook until browned, about two minutes per side. Transfer to plate.
Melt remaining butter in skillet. Add mushrooms, dash of salt and pepper, garlic and cook until browned 4 to 6 minutes. Stir in remaining flour and heat through for approximately 1 minute. Whisk in Marsala and chicken stock and simmer until slightly thickened. Stir in pork, any juices, lemon juice and parsley. Simmer until pork is heated through about 1 minute.