As a matter of fact I made some pork marsala last night, sauteeing pounded-thin boneless pork chops. After finishing the flour-dusted pork I removed the meat and added a cup of dry marsala to the saute pan. Then, scraping up the fond and whisking it with the wine, I added a little flour, whisked some more to incorporate the flour, and then returned the pork to the pan, covered it, and let the resulting sauce reduce. It was quite good. I usually do make this with veal or chicken, but I wanted to try the pork. Oh, I serve the meat with lemon slices.

By the way, I served this with fetuccine in a butter, cream and Reggiano Parmigiano sauce.