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PORK CHOPS with MARSALA

(Marsala Cotolette di Maiale)

 

4 LOIN PORK CHOPS

2 EGGS – slightly beaten

6 TBS ROMANO CHEESE – freshly grated

1 CUP BREAD CRUMBS

SALT AND PEPPER – to taste

1 CUP CELERY – diced

1 TB FRESH PARSLEY – chopped

2 SMALL ONIONS – sliced

½ CUP MARSALA

 

 

Combine crumbs, cheese, seasonings and parsley.  Dip the pork chops in the slightly beaten egg and then coat well on both sides in the crumb mixture.  Fry the chops in a small amount of oil until well browned on both sides.  Drain the fat from the pan and arrange the pork chops back in the pan and spread the diced celery and sliced onions on top of them.  Sprinkle lightly with salt and pepper and add the marsala.  Cover the pan and cook over a low flame until the meat is tender but not over done.  Serve hot with the accumulated gravy.

NOTE: Serve with fluffy white rice to soak up the juices and a nice side salad and dinner is served.

 

BUON MANGIATA! 

 

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