Before starting to cook the pork, put on water for the pasta. You can turn it down if it boils before you're ready to add the pasta.
Preheat oven to 170 (this will keep the chops warm after you've cooked them)
Ingredients:
2 boneless pork chop (3/4 thick) or use 4 thin cut chops
1/4 cup flour
2 T oil (olive or vegetable)
1/4 stick of butter
2/3 Cup dry white wine
1/4 Cup chicken broth
2 T Marsala
1/2 package of mushrooms, thinly sliced
First, you need to slice each pork chop in half to make 2 thinner chops. They will be about 1/4 inch thick. Use something heavy like a rolling pin (or thermos) or meat mallet to pound them out to about 1/8 inch thick.
Sprinkle chops with salt and pepper.
Spread the flour on a plate in a shallow bowl. Dredge each chop in the flour.
In a skillet, heat the oil and butter on medium until they foam a little. Test by putting a corner of chop in the oil. It should sizzle, if not, wait for it to heat a little more.
Do two chops at a time. Cook on the first side for about 3 minutes on medium heat. If they are turning dark brown, turn the heat down. If they aren't browning, turn it up. Flip after three minutes and cook for another 2 to 3 minutes on the other side.
Put on a plate or cookie sheet in the oven. Repeat with the second two chops. Don't cook them all at once or they will steam instead of browning.
Once the chops are done, add the mushrooms to the skillet. Brown the mushrooms for about 3 minutes.
Stir in about 2 Tablespoons of the flour. This will help the sauce to thicken.
About this same time, turn the water back up so that it boils and put in the angel hair pasta. It will cook in a few minutes, check the package.
Stir for a minute, then add the wine, marsala, and chicken broth. Stir and raise the heat a little. Stir for several minutes until the mixture looks thicker and syrupy. Once it's syrupy, remove from the heat.
Serve sauce and mushrooms over the chops. You can butter the pasta or serve with sauce.
Fresh parsley sprinkled over the top is nice too.
