Prep Time: 10 mins | Cook Time: 30 mins | Total Time: 40 mins | Yield: 4 Servings
The sauce alone of these Creamy Pork Chops Marsala is more than enough to satisfy your cravings! It will only take you less than an hour to prepare and cook this dish. It is surely a must-try!
Ingredients:
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1 large shallot, chopped (about 1/3 c)
3/4 c dry Marsala wine
1/4 c all-purpose flour, plus 2 tbsp
1 tbsp olive oil
8-10 oz. cremini mushrooms, cleaned, stems removed, and caps cut into 1/4-inch slices
4 thin-cut boneless pork chops (1/4- to 1/2-inch thick)
1/3 c heavy cream
kosher salt and freshly ground black pepper
1 tbsp fresh thyme leaves, chopped
2 tbsp unsalted butter
1 tsp fresh rosemary, chopped
1/2 c chicken stock
Directions:
Sprinkle salt and pepper over the pork chops, then rub each to coat.
Cover each pork chop with flour as well and remove any excess by shaking it.
Place a large skillet on the stove and turn the heat to medium-high. Add oil and butter, then allow them to become hot.
Add the pork chops into the hot skillet, then cook each side for about 3 minutes or until they turn golden brown. Move them onto a clean plate and cover them with foil.
In the same skillet, add mushrooms and shallots. Sauté for a few minutes until soft. Season with salt and pepper to taste.
Add 2 tbsp of flour, then whisk and cook for about a minute to remove the raw taste.
Add the Marsala, then stir and cook for about 2 minutes. Make sure to scrape the bottom of the skillet to get the browned bits.
Pour in chicken stock and stir until well blended. Allow the mixture to boil. Reduce the heat to low, then simmer everything for about 5 minutes or until the texture of the sauce becomes thick.
Add heavy cream, thyme, and rosemary. Stir until well blended. Add more salt and pepper to taste.
Put the pork chops back into the skillet, then toss until completely coated with the delicious sauce. Let it simmer for 2 more minutes.
Remove from the heat and sprinkle freshly chopped herbs on top to garnish.
Serve right away over noodles or mashed potatoes. Enjoy!
Nutrition Facts:
Calories: 457 KCAL | Carbohydrates: 19G | Protein: 34G | Fat: 21G | Saturated Fat: 10G | Cholesterol: 131MG | Sodium: 124MG | Potassium: 883MG | Sugar: 5G | Vitamin A: 550IU | Vitamin C: 2.8MG | Calcium: 40MG | Iron: 1.9MG
Ingredients
- 1 large shallot, chopped (about 1/3 c)
- 3/4 c dry Marsala wine
- 1/4 c all-purpose flour, plus 2 tbsp
- 1 tbsp olive oil
- 8-10 oz. cremini mushrooms, cleaned, stems removed, and caps cut into 1/4-inch slices
- 4 thin-cut boneless pork chops (1/4- to 1/2-inch thick)
- 1/3 c heavy cream
- kosher salt and freshly ground black pepper
- 1 tbsp fresh thyme leaves, chopped
- 2 tbsp unsalted butter
- 1 tsp fresh rosemary, chopped
- 1/2 c chicken stock
Instructions
Sprinkle salt and pepper over the pork chops, then rub each to coat.
Cover each pork chop with flour as well and remove any excess by shaking it.
Place a large skillet on the stove and turn the heat to medium-high. Add oil and butter, then allow them to become hot.
Add the pork chops into the hot skillet, then cook each side for about 3 minutes or until they turn golden brown. Move them onto a clean plate and cover them with foil.
In the same skillet, add mushrooms and shallots. Sauté for a few minutes until soft. Season with salt and pepper to taste.
Add 2 tbsp of flour, then whisk and cook for about a minute to remove the raw taste.
Add the Marsala, then stir and cook for about 2 minutes. Make sure to scrape the bottom of the skillet to get the browned bits.
Pour in chicken stock and stir until well blended. Allow the mixture to boil. Reduce the heat to low, then simmer everything for about 5 minutes or until the texture of the sauce becomes thick.
Add heavy cream, thyme, and rosemary. Stir until well blended. Add more salt and pepper to taste.
Put the pork chops back into the skillet, then toss until completely coated with the delicious sauce. Let it simmer for 2 more minutes.
Remove from the heat and sprinkle freshly chopped herbs on top to garnish.
Serve right away over noodles or mashed potatoes. Enjoy!
