Pork Marsala Recipe

4 boneless pork loin chops (about 1 1/4 pounds), trimmed
1 tablespoon olive oil
1 small red onion, chopped
1 T "The Best Teriyaki Sauce You'll Ever Taste"
1/3 cup dry Marsala
1 1/2 cups hot cooked white rice

Place boneless pork loin chops between 2 sheets of waxed paper. Pound with meat mallet or rolling pin to 1/4-inch thickness. Season with salt and pepper, to taste.

Heat oil in large skillet over medium-high heat. Add pork; cook until browned on both sides and cooked through, about 6 minutes, turning once. Transfer to platter; keep warm.

Add onion to the same skillet used to cook boneless pork chops. Cook onion over medium-high heat, until golden and tender, about 2 to 3 minutes. Add the Marsala and teriyaki sauce to the onion; bring to boiling, scraping up any browned bits from bottom of skillet. Remove skillet from the heat. Spoon sauce over boneless pork chops. Serve over hot rice.

Prep Time: 10 minutes
Cook Time: 10 minutes
Yields: 4 servings