Two in a row - this is getting exciting and I am feeling how I used to when my blogging was more frequent.
Tonight's meal is an Italian inspired dish - pork in nice rich and creamy mushroom sauce accompanied by creamy and a little cheesy polenta. The original recipe called for Veal Cutlets but I quite fancied it with pork instead.
Not only was this dish very easy to put together, the flavour in the sauce was magnificent and very mourish... I could have just actually had a bowl of the sauce... spoon please? And as with any polenta dish you are guaranteed a good arm workout LOL!
Marsala and Mushroom Pork Cutlets with Creamy Polenta
(recipe adapted from Weight Watcher Magazing August 2013)
ProPoints per Serve: 11
1 tablespoon olive oil
4 (500 grams) lean pork cultlets, all possible fat trimmed
freshly ground black pepper
1.125 (4 1/2 cups) chicken stock
1 cup instant polenta
2 tablespoons grated parmesan cheese
1 brown onion, finely sliced
200 grams Swiss Brown mushrooms, quartered
2 tablespoons Marsala
2 tablespoons light thickened cream
2 tablespoons chopped fresh chives
Heat 1 teapsoon of the oil in a large frying pan over medium-high heat. Season the pork with salt and pepper and cook for 3 minutes each side or until browned and cooked to your liking. Set aside and cover to keep warm.
Reserve 1/4 cup stock. Bring the remaining stock to the boil in a medium saucepan. Add the polenta and stir over low heat for 8 minutes or until thick and creamy. Stir in the parmesan and season with salt and pepper.
Heat the remaining oil in the pan over medium-high heat. Cook the onion and mushroom, stirring, for 5 minutes or until softenend. Add the reserved stock and the marsala. Bring to the boil and cook for 2 minutes or until the sauce reduces. Stir in the cream and boil for 1 minute. Season with salt and pepper.
Serve the creamy polenta with the pork and the sauce. Top with chives.