Pork escalopes with Marsala sauce

Serves 6:
800 g pork escalopes
1/2 glass Marsala wine
1 spoonful flour
60 g butter
salt and pepper
extra-virgin olive oil

Cook the chops in a frying pan with some oil, salt and pepper, then remove from the frying pan. Pour the Marsala and one spoon of flour into the frying pan, cook for some minutes and add butter, stirring until melted. Pour the sauce onto the pork escalopes. Serve hot.

Serve this dish with Don Pietro rosso served at 18°