Fruited Pork Marsala

Fruited Pork Marsala


"Pork cutlets simmered in Marsala and dressed with a dried fruit sauce, this elegant skillet supper is easy enough to fix on a Wednesday night. Serve with hot couscous."
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servings 279 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 279 kcal
  • 14%
  • Fat:
  • 7.5 g
  • 12%
  • Carbs:
  • 16.7g
  • 5%
  • Protein:
  • 30.6 g
  • 61%
  • Cholesterol:
  • 95 mg
  • 32%
  • Sodium:
  • 92 mg
  • 4%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. In a small bowl pour boiling water over dried fruit. Let stand 15 minutes; drain well. Set aside. Lightly pound chops with meat mallet. Dredge chops in flour and brown in butter in large skillet over medium-high heat. Add 1/3 cup chicken broth and 3 tablespoons Marsala. Cover tightly and simmer over low-heat for 8-10 minutes. Remove pork and keep warm, reserving pan drippings in skillet. Combine 1/4 cup chicken broth, water, 1 tablespoon Marsala, cornstarch and cloves; mix well. Gradually add to pan drippings. Cook over medium heat until thickened and bubbly, stirring constantly. Add fruit to sauce; cook until heated through. Serve sauce over chops.
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Everyone loved this. It was a big hit!! Keeper!!