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1 1/2 lb. pork cutlets
1 lg. onion
1 env. Durkee beef gravy
2 tbsp. butter
2 tbsp. olive oil
Salt to taste
Pepper to taste
Garlic powder to taste
1 tbsp. marsala cooking wine
Flour for lightly coating pork

Saute onion in oil and butter until golden in nonstick fry pan. Remove and set aside. Cut pork cutlets in strips coat with flour and shake off excess flour.

Heat oil and butter in fry pan on high. Salt, pepper and garlic pork strips and fry 2 or 3 minutes on each side lower heat once pork is cooked. Follow package directions for gravy mix. Then add gravy marsala wine and seasonings along with onion to pork. Let simmer so gravy will absorb flavor of meat.

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