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Pork Marsala
January 27, 2015

I'm a simple man on a quest for good food that's easy to make. I won't sacrifice taste to appease my laziness, but easy is important. Once we reach the double digits on ingredients, I get nervous. When I set out to make this, I thought it would be a challenge...especially with that ever present fear of ending up with dry pork. My fears were unwarranted. This was insanely easy. I used thin sliced, center cut pork loin chops so I didn't have to pound it thin. I even mixed the flour and spices in a ziplock baggie, and threw the meat in so I didn't dirty another bowl. Threw in a pre-sliced package of baby bella mushrooms so I had almost no work at all. For those contemplating taking the meat out while the sauce thickens out of fear of overcooking, fear not. The wine in a covered pot apparently takes care of that. Last fear was that the marsala would be a strong flavor. Nope. It blended beautifully. Easy? Absurdly so. Taste? Delicious. That earns it a solid home on the regular rotation at our house.

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