Pork Chops Marsala
photo by K9 Owned
- Ready In:
- 22mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 88.74 ml all-purpose flour, divided
- 4 (453.59 g) boneless center cut pork chops (about 1/2 in. thick)
- 78.78 ml minced shallot (about 2)
- 9.85 ml bottled minced garlic
- 226.79 g package sliced mushrooms
- 9.85 ml chopped fresh thyme
- 236.59 ml chicken broth
- 59.14 ml marsala wine or 59.14 ml dry sherry
- 1.23 ml salt
- 1.23 ml black pepper
directions
- Heat a large nonstick skillet over medium-high heat. Place a 1/4 cup flour in a shallow dish. Dredge pork in flour. Coat pan with cooking spray. Add pork to pan; cook 4 minutes on each side or until browned. Remove pork from pan.
- Add shallots, garlic, and mushroooms to pan; saute 3 minutes or until moisture evaporates. Add remaining 2 tblsp. flour and thyme to pan and cook for 1 minute, stirring well. Combine chicken broth and Marsala, stirring until smooth. Gradually add broth mixture to pan, stirring constantly with a whisk; bring to a boil. Reduce heat and simmer 2 minutes or until sauce thickens.
- Return pork to pan; cook 2 minutes or until desired degree of doneness, turning to coat. Sprinkle with salt and pepper.
- Serve with mashed potatoes. Garnish with thyme sprigs, if desired.
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Reviews
-
Very good recipe. I swapped the fresh thyme for some dried italian herbs and added the salt and pepper with the herbs and flour. This recipe allows for simple substations, I like that. Next time I'll up the amount of marsala and add heavy cream as I read a few others have done. We served ours on a bed of zuchinni "noodles" that we made with our Veggetti...they were a great option if you're trying to cut back on carbs and/or calories.
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This was easy and delicious - and definitely the best Pork Marsala I have made! I used a dry Marsala wine, and two portabello mushrooms, as those were what I had on hand, and since I had no shallots I just used a regular onion. I served it over instant mashed potato and my husband demolished it! I followed Cindytc's advice and used 1/2 cup Marsala and added a big blob of plain yogurt at the end to thicken the sauce a bit. <br/>It's a keeper!
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RECIPE SUBMITTED BY
<p>I live in Hilliard, Ohio and I work for a restaurant equipment and design distributor. I hated to cook when I was young and did not really have a passion for it until I married my husband 13 years ago. He's a Mikey - will eat just about anything so he is a lot of fun to cook for. It is hard to say what my favorite cookbook is. I have the standard Betty Crocker that is about 30 years old and so beat up. But it is great for the basics. I love Taste of Home and other cooking magazines such as that. I tend to spend my time reading recipes, clipping them out and then storing them in a notebook according to category to be tried at a later date. Needless to say, the notebook is overflowing with recipes that have not been tried yet!!! <br /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /> <br /> <br /> <br /> <br /> <br /> <br /> <br /><img src=http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/AMPageBanner.jpg alt= /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/participantbannerzwt5.jpg border=0 alt=Photobucket /><br /> <br /> <br /> <br /> <br /> <br />src=http://i270.photobucket.com/albums/jj81/HokiesLady65/Recipezaar%20Album/iplaytagin.jpg></p>