Marsala Pork & Prosciutto-Wrapped Asparagus

Creamy Marsala Pork Loins

Seared Pork Loin Chops in Creamy Marsala Sauce
White
Prosciutto-Wrapped Asparagus  with Parmesan
Fried Pierogies Smothered in Marsala Sauce

Creamy Marsala Sauce:
4 thin slices Prosciutto, chopped
1 Shallot or 1/2 small Onion, thinly sliced
3/4 cup Marsala Wine
2 teaspoons fresh Chives, chopped
1 teaspoon Dry Oregano
1 cup Heavy Cream

Pork Chops:
4 Pork Loin Chops, boneless
Salt and Pepper to taste
Flour for dredging
Oil for searing

Asparagus:
1 bunch Asparagus (White or Green)
2 Tablespoons Olive Oil
Drizzle of Lemon Juice
1/2 teaspoon Sea Salt
5 or 6 thin slices Prosciutto, cut into 1×3 pieces
Parmesan Cheese, freshly and coarsely grated

Pierogies:
8-12 frozen Pierogies, any flavor
2 Tablespoons butter

Season the chops with salt and black pepper, then dredge them in flour. Heat a skillet on medium-high heat with a little bit of oil. When the pan and oil are hot, brown the chops on both sides, about 2 minutes per side. Take them out and place them on a plate to the side.

Prosciutto is going to add great flavor and texture to the sauce. Add the prosciutto and onions to the pan and cook them until the prosciutto is brown and the onions are just turning brown, about 2 or 3 minutes.

Add 3/4 cup of Marsala wine to the pan along with the chives and oregano. Scrape the burnt pieces off the bottom of the pan and bring the liquid to a boil.

Next, add the heavy cream and stir occasionally until the sauce has thickened, about 3 or 4 minutes. Return the chops to the pan and lower the heat, then let it simmer about 5 or 6 minutes. Turn the chops often to heat them thoroughly, but also to get that yummy sauce all over them.

Serve the chops topped with the sauce and garnished with some freshly chopped chives.

Rinse the asparagus and trim at least an inch off the bottom of each spear. Line a baking sheet with foil and lay the asparagus down in a single layer. Drizzle olive oil, lemon juice, and sprinkle the salt over the asparagus. Turn the spears to coat them.

Place the prosciutto pieces out on a flat surface and sprinkle the Parmesan cheese over them.Lay the asparagus on the prosciutto evenly, so the same amount of the tip and base of the spear sticks out. Roll the spears to wrap them and then place them back onto the baking sheet. Sprinkle a little more Parmesan over them and then bake in a 450 degree oven for about 10 minutes, until the cheese is melted and the asparagus is slightly roasted.

For the pierogies, heat a pan on medium heat and melt the butter. Add the pierogies, still frozen, and cook on both sides just until they are thawed, but cooked just as crispy or tender as you like them. Use some of the leftover Marsala sauce on the top.

~Robert Clement

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