Pork Marsala - cooking recipe

Ingredients

1 (9 ounce) package refrigerated angel hair pasta
1 tablespoon butter
3/4 teaspoon salt, divided
1 tablespoon olive oil, divided
1/4 cup all-purpose flour
8 (2 ounce) boneless center cut pork chops, trimmed (1/4 inch thick)
1/4 teaspoon black pepper
1/2 cup chopped shallot
1 (8 ounce) package presliced mushrooms
3/4 cup reduced-sodium fat-free chicken broth
3/4 cup marsala wine
1/4 cup chopped green onion

Preparation

Cook the pasta according to package directions, omitting salt and fat. Drain; toss with butter and 1/4 teaspoon salt.
While the pasta cooks, heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat.
Place flour in a shallow dish. Sprinkle pork with 1/2 teaspoon salt and pepper; dredge pork in flour.
Add half of pork to pan; cook 2 minutes on each side or until browned. Remove pork from pan.
Repeat procedure with remaining 1 1/2 teaspoons oil and pork.
Add shallots and mushrooms to pan; saute 2 minutes. Add broth and wine; bring to a boil.
Reduce heat, and simmer 2 minutes, stirring occasionally. Return pork to pan; cover and simmer for 3 minutes or until pork is done.
Serve the pork mixture over pasta. Sprinkle with onions.