Delicious! I halved recipe using very thin boneless porkchops which I browned then removed from pan. I proceeded with the sauce using 3/4 cup Marsala, 1/4 cup water, the full teaspoon of garlic, and a 4oz can of mushrooms (I know, I know, but it was all I had on hand). My only change after letting sauce reduce a bit was to had a healthy squirt of tomato paste for a little more body. For a side, I sauted some brocolli and carrots, spooning a little of the sauce over the veggies for added flavor. Returned the chops to pan for perhaps 3 or 4 minutes and finished by serving them over steamed rice. I *almost* made egg noodles instead of the rice, but am so glad I stuck to the latter. Will definately make again.
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Delicious! I halved recipe using very thin boneless porkchops which I browned then removed...