Warm the olive oil in a saute or frying pan.
Season the meat with a little salt and pepper.
When the oil is hot, add the pork and fry quickly till golden brown, then turn and cook the other side.
Meanwhile, pour the Marsala into a small, heavy-based pan.
Bring it slowly to the boil, then turn down the heat so that it is barely simmering and add the cheese, crumbled into small pieces.
Add the cream.
Stir continuously until the cheese has melted into the cream and the sauce-shows some sign of thickening.
Stir in the parsley.
Take care not to overheat, or it will separate.
Serve the sauce with the pork immediately.