Pork Cutlets With Wild Mushroom Marsala

• 1 tablespoon canola oil, divided
• 3 (4-ounce) packages exotic mushroom blend
• 1/2 teaspoon kosher salt, divided
• 1/4 cup Marsala wine
• 1/2 cup unsalted beef stock
• 2 tablespoons heavy whipping cream
• 3/8 teaspoon freshly ground black pepper, divided
• 4 (4-ounce) pork cutlets (1/4 inch thick)

1. Heat a large skillet over medium-high heat. Add 1 teaspoon oil; swirl to coat. Add mushrooms and 1/4 teaspoon salt; saute 8 minutes. Add Marsala; cook 1 minute, scraping pan to loosen browned bits. Add stock; bring to a boil, and cook 2 minutes. Remove pan from heat; stir in cream and 1/8 teaspoon pepper.
2. Sprinkle cutlets with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper. Heat a large heavy skillet over medium-high heat. Add remaining 2 teaspoons oil to pan; swirl to coat. Add cutlets; cook 2 to 3 minutes on each side or until done. Place 1 cutlet on each of 4 plates; top each serving with about 1/2 cup mushroom mixture.
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canola oil, exotic mushroom, kosher salt, marsala wine, unsalted beef stock, heavy whipping cream, freshly ground black pepper, pork cutlets

Taken from www.myrecipes.com/recipe/pork-cutlets-mushroom-marsala (may not work)