Fruited Pork Marsala

• 4 butterflied pork chops cut 1/4-inch thick
• 1 cup water boiling
• 1/3 cup mixed dried fruit
• 3 tablespoons flour
• 1 tablespoon butter
• 1/3 cup chicken broth
• 3 tablespoons marsala wine
• 1 tablespoon corn starch
• 1/8 teaspoon ground cloves

1. In a small bowl pour boiling water over dried fruit. Let stand 15 minutes; drain well. Set aside.
2. Lightly pound chops with meat mallet. Dredge chops in flour and brown in butter in large skillet over medium-high heat. Add 1/3 cup chicken broth and 3 tablespoons Marsala. Cover tightly and simmer over low-heat for 8-10 minutes. Remove pork and keep warm, reserving pan drippings in skillet. Combine 1/4 cup chicken broth, water, 1 tablespoon Marsala, cornstarch and cloves; mix well. Gradually add to pan drippings. Cook over medium heat until thickened and bubbly, stirring constantly. Add fruit to sauce; cook until heated through. Serve sauce over chops.

pork chops, water boiling, mixed dried fruit, flour, butter, chicken broth, marsala wine, corn starch, ground cloves

Taken from www.yummly.com/recipe/Fruited-Pork-Marsala-2248785 (may not work)