Mark Lishchynsky - December 21, 2009

An absolute flavor treat of fancy restaurant quality. This recipe is for four serving portions.

Wear ear protection to prevent injury from smacking lip noises.




Split butter flied pork chops into 4 sections. Using wax paper and a tenderizing mallet, pound chops to about 1/4 inch. Split each section in half again (total 8 pieces)

Dredge chops in seasoned flour.

Mince shallot

Place floured chops into hot oil/butter in sauté pan and sauté/turn till browned- add shallot and continue sautéing for about 3 min.

Add chicken stock, marsala and red wine to deglaze and bring to simmer .

At this point mix about 1 teaspoon flour into sour cream and add mixture to the sauté pan.
Bring all to a light boil, stirring till liquid thickens. Add more flour/cream mixture to thicken more if desired.


Serve over dilled mashed or well cooked (unpeeled quartered-if small) potatoes. (Well cooked or "mushy" potatoes hold sauce better)

Note: Add a bit more Marsala to taste if required.
Chicken breast ( also pounded thin) may easily be substituted..

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