1/2 teaspoon dried marjaoram

1/8 teaspoon onion powder

1/8 teaspoon pepper

4 butterfly 1/2 inch thick pork loin chops

1 teaspoon olive oil

1/2 cup Marsala Wine

2 teaspoons cornstarch

1 can chicken broth with garlic

Combine seasonings; sprinkle over pork chops. In a non stick skillet, brown chops in oil until browned on both sides. Add Marsala wine and chicken broth. Bring to a boil. Reduce heat; cover and simmer for 45 to 60 minutes or until tender. Remove meat and keep warm. Combine cornstarch and with 1/4 cup water until smooth. Stir into cooking juices in pan. Bring to a boil. Cook and stir for 2 minutes until thickened. Serve over pork chops.

Serve your mouth watering pork chops with broccoli.

This entry was posted on Wednesday, January 9th, 2008 at 12:31 am and is filed under Cooking with Wine, Easy Recipes, Healthy Recipes, My Country Kitchen, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.