Instructions: Flatten each slice of pork between sheets of waxed paper to a thickness of 3/16 inch. Flour pork lightly on both sides. Heat 1/2 of the clarified butter in a large heavy skillet over medium-high heat until hot but not brown. Add pork and saute 2 to 3 minutes per side or until golden, adding butter as needed. Transfer to platter and keep in a 200 oven. Pour off all but 2 Tablespoons butter from skillet. Place over high heat. Add mushrooms and shallot and saute until they begin to color. Blend in Marsala and stock. Boil over high heat, scraping up browned bits, until reduced by 1/3. Remove from heat and add remaining 2 Tablespoons butter, swirling until well blended and sauce is slightly thickened. Season to taste with salt and pepper. Pour over pork and serve immediately.

Yield: 3 to 4 servings.

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