Pork Chops and Olive Marsala

1/4 cup flour
1 tsp. salt
1/4 tsp. pepper
4 shoulder pork chops (approx. 3/4 inch thick)
1 clove garlic, halved
3 tbsp. salad oil
1/3 cup water
1/2 cup marsala wine
1/2 cup pimiento stuffed olives, sliced
2 tbsp. chopped parsley

Directions:

Combine flour, salt and pepper. Rub pork chops with garlic and dredge in flour. Heat oil in skillet. Brown pork chops well on both sides. Drain off excess fat. Pour water over meat and reduce heat. Cover tightly and simmer 30 minutes. Add wine and olives, and continue cooking 30 minutes or until chops are tender. Sprinkle parsely over top, just before serving.

User Reviews:

Yummy! Mine did not need the entire last 30 minutes after adding the marsala. Only needed about 15 minutes. Highly recommend this dish!

Submitted by Amy on November 01, 2002

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