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ROSEMARY PORK PORTABELLA




Source of Recipe


the web


List of Ingredients




Three 2 to 3 oz. pork medallions
2 tablespoons butter
1/4 cup seasoned flour
1 oz. Marsala wine
1 oz. chopped red onion
2 oz. sliced portabella mushrooms
1/2 lemon juice only
1 teaspoon chopped Rosemary
2 to 3 oz. good brown gravy or sauce
2 oz. sliced or shredded smoked Mozzeralla cheese

Recipe



Heat butter in 10" skillet. Dredge pork cutlets - 3 two-ounce portions. Brown evenly on each side and remove to warm oven.

To saute skillet add 1 oz. or 2 tablespoons chopped red onion. Add mushrooms, Marsala wine and reduce wine from skillet. Add lemon, Rosemary and brown sauce. Pour this mixture over pork and top with cheese and melt under broiler or place a lid over it and melt.

Top with sprig of Rosemary.