Description

You'll feel like you are eating in a fancy restaurant when you serve this awesome dish. It's super easy to prepare with little prep. Serve it with mashed potatoes, rice, egg noodles or your favorite pasta.

Ingredients

• 3–4 T. olive oil
• 4 boneless pork chops, pounded to 1/2 inch thickness (about 1 1/2 lb.)
• 1/4 c. all-purpose flour
• kosher salt and black pepper
• 2 oz. prosciutto, thinly sliced
• 2 T. unsalted butter
• 16 oz. cremini or baby bella mushrooms, quartered
• 1 small shallot, finely diced
• 4 cloves garlic, finely chopped or minced
• 8–10 sprigs fresh thyme (about 2 T.)
• 1 c. dry marsala wine
• 1 c. chicken stock
• 1/4 c. heavy cream

Steps

1. Place a pork chop between 2 pieces of plastic wrap or parchment paper; use a meat mallet or rolling pin to pound the pork chops to 1/2 inch thickness. Repeat with remaining pork chops.
2. Add flour to a large plate, sprinkle in pepper and 1 t. salt. Dredge both sides of pork cutlets in the flour mixture, shaking off any excess flour; set aside.
3. Add olive oil to a large, heavy-bottomed skillet over medium-high heat. When oil is hot, carefully add pork cutlets to the skillet, working in batches to avoid over-crowding the skillet. Sear pork 3-4 minutes per side, until browned. Transfer to a platter; set aside.