Directions

1. Cut the pork diagonally into cutlets 1⁄4in. thick, or pound the cutlets to a thickness of 1⁄4in.

2. Heat a large sauté pan on High (425°F) for 1 min. Add the cutlets. Sear on both sides to seal in the juices and brown, about 1 minute and 30 seconds per side.

3. Remove the cutlets from the pan.

4. Heat oil on Medium (275°F), add the garlic and sauté for 1 minute.

5. In a bowl, combine the tomato paste and the Marsala and red wines. Add the mixture to the pan.

6. Add the mushrooms and turn the heat down to Medium-Low (175°F). Simmer for 3–5 min.

7. Return the pork to the pan, and heat it through on Medium-Low (175°F). Before serving, sprinkle with parsley.