Recipe - Pork Portobella (Planted Earth Cafe)

4 Pork cutlets from loin; (2
oz. each)
2 lg Portobella mushrooms; (2 to
3)
1 tablespoon Fine minced onion
2 ounce Marsala wine
Three fourths cup Heavy cream
1 teaspoon Chopped parsley
Salt and pepper to taste
Flour to dredge pork cutlets
in; (about One fourth cup)
1 tablespoon Or so butter or olive oil

Heat 10" skillet with butter. Dredge pork cutlets in flour and begin to
saute, add mushrooms. Turn mushrooms and pork at the same time. Cook until
pork is about medium well. Remove from pan. Make sauce with Marsala, onion,
heavy cream and reduce in pan until sauce thickens. Arrange pork and
mushroom on plate and pour sauce over. Garnish with chopped parsley.

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