Tuesday, October 11, 2011

Crockpot Pork Mushroom Marsala with Linguine


It's that time of the year. Retail is a tough time trying to make some hearty meals having to work longer hours,(12 hour days). I never have time to cook when I get home or even want to for that matter. I want fast, ready, then off to bed I go! I don't get much down time these days.
 So the crockpot is my best friend during the holiday season!
I will be out of town for meetings the next few days, so I apologize in advance for not returning any comments  (sad face), but will catch up at the end of the week, when I get home. 
Thanks for your continued support.... have a wonderful week ahead! 
Crockpot Pork Marsala Recipe
1 cup flour
1 teaspoon dry mustard powder
1/2 teaspoon salt
1 teaspoon garlic powder
pinch of cayenne pepper
1/4 teaspoon oregano
1/4 teaspoon rosemary
1/4 teaspoon thyme
1/2 teaspoon ground black pepper
6 boneless butterfly style pork chops
4 tablespoons canola oil
1 lb of fresh cleaned and rinsed sliced mushrooms
3 cloves garlic, minced
1 can (10.75 ounce size) condensed cream of mushroom soup
1/2 cup Marsala wine
cooking spray
1 pound of your favorite cooked pasta ( cooked in salted water)
optional garlic cheddar biscuits (recipe highlighted just click on it)
grating cheese and parsley optional for garnish

Mix in a large plastic bag, flour herbs, mustard and spices. Shake the pork chops in the mixture. Shake off and excess flour. Sautee with  1 teaspoon garlic and oil turning once to brown on both sides.
Add the mushrooms, rest of garlic minced, mushroom soup and wine in a bowl mixing together. Place pork in  oil sprayed crockpot, pour marsala mixture over them and place on low 6 to 8 hours. Serve with cooked linguine and garlic cheddar biscuits.
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