My blog friend Sam 0f My Carolina Kitchen often posts recipes that I just have to try. This is Pork Marsala -- sauteed pork cutlets, topped with a sauce of mushrooms, shallots, and Marsala. I served it over garlicky mashed potatoes with asparagus fresh from the garden. Also a salad of greens with a mustardy vinaigrette. And some bubbly. Oh my! (We were in such a hurry to eat this goodness that I didn't think about wiping the spills off the plate or even taking time to focus the camera. I could never do a food blog.)
The recipe (HERE) serves four and we were sorely tempted to eat it all but that would have been wrong. So I turned the leftovers into an upscale cottage pie -- cut up pork and sauce into a casserole, covered with the leftover potatoes -- and stuck it in the freezer as a nice surprise for another evening. This dish would work equally well with boneless chicken breasts. Or if one were a vegetarian, the sauce (substituting veggie broth for chicken broth) and potatoes would be just fine without any meat at all.