Romanticized Pork Chops

This is probably not a Friday afternoon dish....but perhaps you can look at this recipe anyway and have the ingredients picked up and ready to go by Sunday's Meal-

Pork Chops with Creamy Marsala Sauce!

Ingredients:

1/2 cup(s) Marsala (see Note), divided
2 teaspoon(s) cornstarch
1/4 cup(s) all-purpose flour
4 (about 1 pound total) thin boneless pork loin chops, trimmed

1/4 teaspoon(s) kosher salt.

1/4 teaspoon(s) freshly ground pepper
2 teaspoon(s) extra-virgin olive oil
4 slice(s) (2 ounces) thin prosciutto, chopped
1 small onion, halved and thinly sliced
3 teaspoon(s) chopped fresh oregano or 1 teaspoon dried
3 teaspoon(s) chopped fresh chives, divided
1 cup(s) low-fat milk

Directions:

1.Mix 2 tablespoons Marsala and cornstarch in a small bowl; set aside.

2.Place flour in a shallow dish. Sprinkle pork chops with salt and pepper, then dredge in the flour

3.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.

4.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.Exchanges: 1 carbohydrate (other), 4 lean meat, 1 fat. Carbohydrate Servings: 1. Nutrition Bonus: Zinc (16% daily value).

Tips & Techniques:

Marsala, a fortified wine from Sicily, is a flavorful addition to many sauces. Don't use the "cooking Marsala" sold in many supermarkets — it can be surprisingly high in sodium. Instead, purchase Marsala that's sold with other fortified wines in your wine or liquor store. An opened bottle can be stored in a cool, dry place for months. (I suggest you try The Fresh Grocer.)

For you single fellas out here.....Prepare this at your home and throw some Marvin Gaye and the Whispers on your ipod dock and invite a young lady over and I guaruntee you that this food won't be the only thing cooking! (Wink Wink!)