Ingredients
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1/2 cup Marsala, divided
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2 teaspoons cornstarch
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1/4 cup all-purpose flour
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4 thin boneless pork loin chops (about 1 pound), trimmed
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1/4 teaspoon kosher salt
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1/4 teaspoon freshly ground pepper
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2 teaspoons extra-virgin olive oil
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4 thin slices prosciutto (2 ounces), chopped
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1 small onion, halved and thinly sliced
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3 teaspoons chopped fresh oregano or 1 teaspoon dried
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3 teaspoons chopped fresh chives, divided
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1 cup low-fat milk
Directions
Mix 2 tablespoons Marsala and cornstarch in a small bowl; set aside.
Place flour in a shallow dish. Sprinkle pork chops with salt and pepper, then dredge in the flour.
Heat oil in a large nonstick skillet over medium-high heat. Reduce heat to medium and add the pork chops. Cook until well browned on both sides, about 2 minutes per side. Transfer to a plate. Add prosciutto to the pan and cook, stirring constantly, until browned, about 1 minute. Add onion and cook, stirring often, until it starts to soften and brown, 2 to 3 minutes. Add the remaining 6 tablespoons Marsala, oregano and 1 1/2 teaspoons chives and bring to a boil, scraping up any browned bits. Add milk and the reserved cornstarch mixture to the pan; adjust the heat to maintain a simmer. Cook, stirring occasionally, until the sauce has thickened and reduced slightly, 4 to 6 minutes.
Return the pork chops and any accumulated juice to the pan and simmer, turning to coat, until heated through, 1 to 2 minutes. Serve the chops topped with the sauce and garnished with the remaining 1 1/2 teaspoons chives.
SmartPoints value : 8
