Ingredients1/2 c. sliced porcini or Portobello mushrooms
4 Tbsp. butter, divided
4 thin cut boneless pork chops
3 tsp. balsamic vinegar
8-9 garlic cloves
4 Tbsp. Marsala cooking wine
several sprigs of fresh Rosemary
salt and freshly ground black pepper
Directions
In a large skillet over medium heat, melt butter and add garlic. Cook garlic until soft, add mushrooms and lightly saute, don't brown. Remove garlic and mushrooms with any juices.
Brush pork with 1 tsp. vinegar and season with salt and pepper. Add to hot pan, adding more fresh butter as necesssary, don't burn butter. Fry quickly until browned on the bottom. Turn the meat over and cook for another minute. Add Marsala, Rosemary, garlic, mushrooms and remaining vinegar. Gently simmer for about 3-4 minutes, until the pork is cooked through. Don't over cook.
Season lightly and serve with pasta or oven roasted potatoes.
