Italian Pork Chili With Polenta Recipe 455 Food

PORK MARSALA

Pork Marsala image

Herbed and garlic pork with a sweet Marsala wine--easy to make!

Provided by Junnieann

Categories Main Dish Recipes Pork Pork Chop Recipes Braised

Time 30m

Yield 4

Number Of Ingredients 11

Ingredients

⅓ cup all-purpose flour
¼ teaspoon salt
¼ teaspoon garlic salt
¾ teaspoon garlic powder
½ teaspoon dried oregano
1 pound boneless pork loin chops, pounded thin
3 tablespoons butter
¼ cup olive oil
2 cups sliced fresh mushrooms
1 teaspoon minced garlic
1 cup Marsala wine

Steps:

Mix flour, salt ,garlic salt, garlic powder, and oregano together in a medium bowl. Add pork chops, and toss until well coated.
Heat butter and olive oil in a large skillet over medium heat. Place pork in skillet in a single layer, and cook, turning occasionally, until brown on both sides. Add mushrooms and minced garlic; cook and stir briefly.
Stir in wine, scraping the skillet to loosen any brown bits. Cover and simmer over medium heat until pork is tender and sauce is thickened, about 15 minutes. If sauce is too thick, adjust by stirring in a small amount of wine.

Nutrition Facts : Calories 454.9 calories, Carbohydrate 18.3 g, Cholesterol 61 mg, Fat 27.6 g, Fiber 0.8 g, Protein 17.6 g, SaturatedFat 9.2 g, Sodium 356.2 mg, Sugar 5.5 g

SAUTEED SALUME WITH POLENTA: SALAMI AL'ACETO CON POLENTA

Sauteed Salume With Polenta: Salami Al'aceto Con Polenta image

This recipe was orginally one from Mario Batali, Food Network, 2003 but I have tweaked it a little. I hope you enjoy eating it as well.

Provided by Manami

Categories One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

soft polenta, recipe follows
1 tablespoon extra virgin olive oil
12 slices salumi (1-inch thick) or 12 slices soppressata, red-wine cured (1-inch thick)
1/3 cup red wine
2 tablespoons good-quality red wine vinegar
4 cups water
2 tablespoons salt
1 cup cornmeal or 1 cup polenta
1/2 cup stracchino cheese, cut into cubes

Steps:

Prepare Polenta:.
In a 3 quart saucepan, heat water and salt until boiling.
Drizzle in polenta in a thin stream, whisking constantly, until all polenta is incorporated and mixture begins to thicken, about 10-15 minutes.
Switch to wooden spoon.
Remove from heat and continue to stir until thick as paste.
Stir in cheese and continue to stir until it is melted and incorporated.
Keep warm.
Salami al'Aceto:.
Place the olive oil in a 12-14 inch saute pan and heat over high heat until almost smoking.
Add the salume or salami and cook for 2 minutes, until it is browned and crisped, then turn on other side.
Remove the salume to a plate and add the wine to the pan.
Swirl over high heat (YOU BE CAREFUL AND THEN WATCH YOUR PAN) to reduce for 2 minutes.
Then add vinegar and reduce another 2 minutes, until the liquids turn syrupy.
Divide the polenta evenly among 4 plates and lay some salami over each portion.
Serve with chilled red wine.
Enjoy!

Nutrition Facts : Calories 272.4, Fat 13.5, SaturatedFat 3.8, Cholesterol 30, Sodium 4107.5, Carbohydrate 25.1, Fiber 2.2, Sugar 0.3, Protein 9.4

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