Our horses don't seem to mind the winter. And in fact, witness the sheer joy of their freedom being released after spending the storm cooped up in the barn.
6 thin-cut boneless pork chops (about ½ inch thick), halved and cut crosswise into ¼ inch pieces
Salt and pepper
¼ cup flour
3 T unsalted butter
8 oz white mushrooms, quartered
1 small onion, chopped fine
Marsala wine (most use
½ cup low-sodium chicken broth
2 tsp lemon juice 1 T chopped fresh parsley
Pat pork chops with paper towels and season with salt and pepper. Dredge pork in 3 T flour, shaking off excess. Melt 2 T butter in large nonstick skillet over medium-high heat. Add pork and cook until browned, about 2 minutes per side. Remove and set aside. Tent plate to keep warm.
To same skillet, melt butter, add mushrooms, onion, ½ tsp salt and ¼ tsp pepper and cook until browned, 6 to 8 minutes. Stir in remaining flour and cook until golden, about 1 minute. Whisk in
Marsala and broth and simmer until slightly
thickened, about 2 minutes. Add pork, any accumulated juices, lemon juice, and parsley and simmer until pork is
heated through, about 1 minute. Serve.