3 tablespoons vegetable oil (substitute canola or olive oil)
1 pound thin cut boneless pork chops (center cut)
1 cup all purpose flour
1 teaspoon salt
½ teaspoon ground black pepper
½ cup finely chopped onion
1 pound mushrooms, sliced (white or crimini)
1 teaspoon minced garlic
1 cup Marsala wine
2 cups chicken broth
1 cup beef broth
1 teaspoon Worcestershire Sauce
2 tablespoons butter, cubed
Preheat oven to 175 degrees, or lowest oven temperature.
Mix flour, salt and pepper together in shallow dish. Dredge each chop in flour until coated. Over medium high heat, heat 2 tablespoons oil in large sauté pan. Cook chops in oil until lightly browned on each side. Remove to oven-safe plate, cover with foil and place in oven.
Heat the remaining oil in the same sauté pan over medium heat, sauté onion and mushrooms until onion is softened and tender. Increase heat to medium high, pour in Marsala wine and garlic, scrape bits off bottom of pan. Heat until sauce starts to thicken.
Mix in chicken and beef broth, simmer until liquid is reduced to 1 cup. Add Worcestershire Sauce. Whisk in butter until melted.
Serve sauce poured over pork.