Marsala, an ancient coastal town on the westernmost tip of Sicily, is most famous for its fortified wine that it began exporting at the end of the eighteenth century. The wine is often used to make a beautiful sauce that can be paired with chicken or even veal or pork.
I love the pork variation as it reminds of a time when I worked at the local newspaper in a small town in New York. During our lunch break, my coworkers and I would walk to the little Italian-American restaurant. The restaurant served the most delicious pork scaloppini alla marsala. I have tried to recreate it in this recipe ( and it has quickly become a family favorite). I hope it will bring a taste of Italy into your home as well! Enjoy!
Recipe for 5 Simple Steps to Delicious Gluten Free Pork Marsala:
1 1/2 lbs. pork cutlets (thin sliced)
1/2 tsp. sage
salt to taste
pepper to taste
2 tblsp. olive oil
8 oz. mushrooms, cleaned and sliced
1/4 cup gluten free beef broth
3 tblsp. marsala wine
1 tblsp. parmesan cheese, grated
1 tsp. parsley
Step 1. Tenderize your pork by placing slices between two sheets of waxed paper and pound lightly with a mallet. Season with sage, salt and pepper and set aside.
Step 2. Heat oil in a skillet over a medium-high heat. Add mushrooms and cook for 2 minutes. Remove mushrooms with a slotted spoon and set aside.
Step 3. Add pork to the same skillet in batches and cook about 4 minutes on each side. Remove pork and keep warm.
Step 4. Stir beef broth and wine into skillet scraping up browned bits for gravy. Return pork and mushrooms to the pan. Cover and simmer for 10 minutes until heated through.
Step 5. Sprinkle with parmesan and parsley. Serves 6
Approximate preparation time: 10 minutes
Approximate cook time: 20 minutes
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