Slimming World - Pork Escalopes in Marsala Sauce

Serves 4
Ready in about 25 minutes

Syns per serving - Extra Easy 1½, Original 1½, Green 10


4 fresh sage leaves
4 lean pork leg escalopes, all visible fat removed
4 slices Parma ham
Fry Light
50ml Marsala
300ml chicken stock
1 tsp chicken liquid stock concentrate
4 lemon wedges to serve
A small handful of fresh flat-leaf parsley, roughly chopped, to garnish


1. Put a sage leaf in the centre of each pork escalope, then wrap a slice of Parma ham around the middle.

2. Place a large frying pan over a medium heat. Spray the pork all over with Fry light and cook for 3-4 minutes on each side, or until cooked through. Transfer to a plate and set aside.

3. Add the Marsala, stock and stock concentrate to the pan. Scrape up any bits of pork using a wooden spoon and allow to bubble for 4-5 minutes. Return the pork to the pan, spoon over the sauce and cook gently for 1-2 minutes, or until hot through.

4. Divide the pork between 4 plates, add a lemon wedge, pour over the sauce and garnish with the parsley. Serve with roast potatoes and vegetables.