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The Marsala wine is the key to this dish. Hubby HATES mushrooms so I often substitute shallots and the recipe is just as good.
PORK MARSALA
4 boneless pork tenderloin pork chops, pounded to 1/4 inch thick
2 eggs, well beaten
Fresh ground black pepper and salt, to taste
1/2 cup Wondra flour
2 tablespoons avocado oil
4 tablespoons butter
1 pound mushrooms, sliced thin
1 small bunch green onions, sliced thin
1 cup sweet Marsala wine
1 cup beef broth
2 teaspoons cornstarch or Wondra gravy flour
1/2 cup heavy cream
Buttered egg noodles
Chopped flat leaf parsley

• Heat oil and 2 tablespoons of the butter in large skillet over medium high heat.
• Generously season pork pieces with fresh ground black pepper and salt.
• Dredge pork pieces through egg and then flour before adding to skillet.
• Cook 3-4 minutes per side until browned and cooked through (based on thickness). Set aside and keep warm.
• Add onions and mushrooms to the skillet cooking 5-6 minutes until golden.
• Add Marsala wine and beef broth, scraping bits from bottom of pan as you deglaze it.
• Cook 5-6 minutes until liquid is reduced by half.
• Whisk the cornstarch into the heavy cream until smooth.
• When Marsala is reduced and a deep rich color, add the cornstarch mixture and cook 2 minutes until begins to bubble and thicken.
• Remove from heat.
• Add remaining butter.
• Return pork chops to pan, turning to coat.
• Serve over buttered noodles.
• Top with sauce and chopped flat leaf parsley.