Pork Chops with Creamy Marsala Sauce Diabetic

This pork dish's sweet and salty Marsala sauce gets a little help from cornstarch to produce the body that would normally come from a cup of heavy cream instead of low-fat milk. Since there is a lot of sauce in this dish, you should serve it with mashed potatoes or egg noodles so that everyone can mop it up.




1/2 cup Marsala, divided

2 teaspoons cornstarch

1/4 cup all-purpose flour

4 thin boneless pork loin chops, trimmed

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground pepper

2 teaspoons extra-virgin olive oil

4 thin slices prosciutto, chopped

1 small onion, halved and thinly sliced

3 teaspoons chopped fresh oregano

3 teaspoons chopped fresh chives, divided

1 cup low-fat milk




In a small dish, combine two tablespoons of Marsala and cornstarch; leave aside.

Transfer flour into a small bowl. After seasoning the pork chops with salt and pepper, coat them with flour.

In a large nonstick skillet, heat the oil over medium-high heat. After lowering the heat to medium, add the pork chops. Cook for approximately two minutes on each side, or until both sides are well browned. Move it to a platter. Add the prosciutto to the pan and heat for approximately a minute, stirring regularly, until browned. Add the onion and cook, stirring often, for two to three minutes, or until it begins to soften and brown. Scrape up any browned parts and add the remaining six tablespoons of Marsala, oregano, and one and a half teaspoons of chives. Bring to a boil.

Pour in the milk and the set-aside cornstarch mixture, then reduce the heat to a simmer. Simmer for four to six minutes, stirring often, or until the sauce has somewhat thickened and decreased.

After adding the pork chops and their liquid back to the pan, simmer for one to two minutes, stirring to coat the meat, or until it is well cooked. Arrange the chops with the sauce on top and the remaining one and a half tablespoons of chives as a garnish.