- 4 butterfly pork chops, cut 1/4-inch thick
- 1 cup boiling water
- 1/3 cup mixed dried fruit
- 3 tablespoons flour
- 1 tablespoon butter or margarine
- 1/3 cup chicken broth
- 3 tablespoons Marsala wine
- 1/4 cup chicken broth
- 1/4 cup water
- 1 tablespoon Marsala wine
- 1 tablespoon cornstarch
- 1/8 teaspoon ground cloves
- In a small bowl pour boiling water over dried fruit. Let stand 15 minutes; drain well. Set aside. Lightly pound chops with meat mallet. Dredge chops in flour and brown in butter in large skillet over medium-high heat. Add 1/3 cup chicken broth and 3 tablespoons Marsala. Cover tightly and simmer over low-heat for 8-10 minutes. Remove pork and keep warm, reserving pan drippings in skillet. Combine 1/4 cup chicken broth, water, 1 tablespoon Marsala, cornstarch and cloves; mix well. Gradually add to pan drippings. Cook over medium heat until thickened and bubbly, stirring constantly. Add fruit to sauce; cook until heated through. Serve sauce over chops.