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Fruited Pork Marsala
Source: National Pork Board

Pork chops with dried fruit and Marsala wine.

Prep Time: 15 minutes
Cook Time: 25 minutes
Difficulty: Easy

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 284.9
Total Carbs 15.5 g
Dietary Fiber 0.7 g
Sugars 7.6 g
Total Fat 13.9 g
Saturated Fat 6.1 g
Unsaturated Fat 1.1 g
Potassium 394.0 mg
Protein 21.8 g
Sodium 505.0 mg
Dietary Exchanges
1 1/2 Fat , 1 Fruits , 3 1/2 Meat , 1/2 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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4 each  boneless pork chops
1 cup  cold water
0.3333 cup  Fruit, tropical mix, bits, dried
3 tbsp  white all purpose flour
1 tbsp  unsalted butter
0.3333 cup  fat free reduced sodium chicken broth
3 tbsp  Wine, light
0 1/4 cup  fat free reduced sodium chicken broth
0 1/4 cup  cold water
1 tbsp  Wine, light
1 tbsp  cornstarch
0.125 tsp  ground cloves
  1. In a small bowl pour boiling water over dried fruit. Let stand 15 minutes; drain well. Set aside.
  2. Lightly pound chops with meat mallet.
  3. Dredge chops in flour and brown in butter in large skillet over medium-high heat.
  4. Add 1/3 cup chicken broth and 3 tablespoons Marsala.
  5. Cover tightly and simmer over low-heat for 8-10 minutes. Remove pork and keep warm, reserving pan drippings in skillet.
  6. Combine 1/4 cup chicken broth, water, 1 tablespoon Marsala, cornstarch and cloves; mix well. Gradually add to pan drippings.
  7. Cook over medium heat until thickened and bubbly, stirring constantly.
  8. Add fruit to sauce; cook until heated through. Serve sauce over chops.

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