Lindas Marsala Pork And Pasta Bake Recipes

ELEGANT PORK MARSALA

Steps:

• In a shallow bowl, mix flour and pepper. Dip pork chops in flour mixture to coat both sides; shake off excess., In a large nonstick skillet coated with cooking spray, heat oil over medium heat. Add pork chops; cook 4-5 minutes on each side or until a thermometer reads 145°. Remove from pan; keep warm., In same skillet, add mushrooms, onion and bacon to drippings; cook and stir 2-3 minutes or until mushrooms are tender. Add garlic; cook 1 minute longer. Add wine; increase heat to medium-high. Cook, stirring to loosen browned bits from pan., In a small bowl, mix cornstarch and broth until smooth; add to pan. Bring to a boil; cook and stir 2 minutes or until slightly thickened. Serve with pork.

MARSALA AND MUSHROOM PASTA BAKE

Steps:

• Set up your grill for indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
• Bring a large pot of salted water to a boil on the direct heat side of the grill and cook the pasta 3 minutes less than the package directions. Place a large sauté pan over the direct heat side of the grill. Add the butter and once melted, add the mushrooms and a pinch of salt. Stir and cook for 1 minute so the mushrooms soak up some of the butter. Then add the onions, garlic and thyme. Stir and cook until the onions are translucent and the mushrooms are slightly browned, 2 to 3 minutes. Stir in the flour, coating all of the vegetables. Deglaze the pan with the marsala, smoothing out any lumps. Stir in the vegetable stock and milk. Season with salt, pepper and nutmeg and bring to a simmer.
• Add the cooked pasta, parsley and mushroom marsala mixture to an extra-large mixing bowl. Mix to combine well, then transfer back to the sauté pan. Top with the mozzarella and Parmesan. Place the sauté pan on the indirect heat side of the grill, close the grill with the lid and bake until the cheese is melted and golden brown in some spots, 3 to 5 minutes. Remove from the grill and serve!

LINDA'S MARSALA PORK AND PASTA BAKE

Steps:

• Brown pork chops in oil in a frying pan.
• Put aside when done.
• In a small saucepan, saute onions and garlic, in oil.
• When cooked, add Marsala wine.
• Let come to boil, and simmer for a few minutes.
• Meanwhile cook the zita according to box directions.
• Drain.
• To the onions and garlic add soup, and sour cream, and turn down to low, so it doesn't boil.
• Mix well, and let simmer for about 5 minutes until heated.
• Add Velveeta cheese cubes, and let melt, stirring until cheese is completely melted.
• Place pork chops in a single layer, in a lg round or square casserole dish (I used my frying pan, because it is oven proof, or you can use an iron skillet -- this would work great too) but if you don't have one, use a casserole dish for this dish.
• Pour enough of the sauce mixture over the pork chops to completely cover.
• Add salt and cracked pepper, to taste.
• Pour drained pasta over the sauce and pork chops.
• Pour the rest of the sauce over pasta, and season again with salt and cracked pepper, to taste.
• Put in the oven and bake for 25-30 minutes until heated and bubbly.