Quote:
Originally Posted by Easy 6
Lets hear it, how does that go...
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I haven't had my own computer for awhile so couldn't post a picture. But the one mentioned here that you are referring came out a bit tough doing it in the pan. I wanted the pork to be more braised and tender with a stronger Marsala flavor.
Then I looked up another recipe for the sauce and saw it used half n' half Marsala wine and chicken broth plus butter.
So I took same recipe and increase the Marsala to half and half with the chicken broth, sauteed a large shallot and cooked in the slow cooker instead.
Was wonderful! I think I finally nailed it. I will post a pic next. Just starting to get then on my computer from over a week ago.