This easy pork chops Marsala recipe is a great option for treating yourself on a busy night, or for serving to guests. With the rich and flavorful sauce, no one will claim your cooking sucks… especially those pain in the ass in-laws. They are always saying you can’t cook, the kitchen has cobwebs and their child married down. Well, this recipe will change that opinion and make your life easier. Or maybe not, it might just shut them up for one dinner… which is priceless. And it will give you ammunition for the rest of your time together.
Ingredients:
- 4 thin-cut boneless pork chops (1/4- to 1/2-inch thick)
- kosher salt, freshly-ground black pepper and garlic powder
- 1/4 cup all-purpose flour, plus more of above spices
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 8-10 ounces bella mushrooms, cleaned, stems removed, and caps cut into 1/4-inch slices
- 1 large shallot, chopped (about 1/3 cup) or onion works as well
- 3/4 cup dry Marsala wine
- 1/2 cup chicken stock
- 1 tablespoon fresh thyme leaves, chopped
- 1 teaspoon fresh rosemary, chopped
- 1/3 cup heavy cream
Directions:
- Season pork chops on both sides with salt, pepper and garlic powder. Dredge in flour, shaking off excess. Yu can add some of those same seasoning to the flour if you would like.
- Heat butter and oil in a large skillet over medium-high heat until foaming subsides. Cook pork for 3-4 minutes per side, until browned and centers read 145 degrees F with a meat thermometer. (Very thin chops might need as little as 2 minutes per side.) Transfer to a plate.
- Add shallots and mushrooms to pan with 1/2 teaspoon kosher salt and 1/4 teaspoon freshly-ground black pepper. Sauté until mushrooms are soft and beginning to brown, about 5 minutes.
- Stir 2 tablespoons flour into the mushroom mixture and cook for 1 minute. Add Marsala and cook for an additional 1-2 minutes, scraping any brown bits from the bottom of the pan.
- Add chicken stock and bring to a boil. Lower heat and simmer for 5-8 minutes, until sauce is slightly thickened.
- Stir in thyme, rosemary, and heavy cream. Season to taste with salt and pepper.
- Add pork back to the pan with any accumulated juices and simmer for 2 minutes.
- Transfer pork chops Marsala to a platter and spoon sauce over the top. Garnish with chopped fresh herbs and if desired, a squeeze of lemon juice.
- Serve with mashed potatoes or noodles.
Like this Pork Chops Marsala recipe? Check out some more pork recipes HERE.
Want some awesome T-shirts? Check Out NEW Moose!
