Prep Time: 10 mins | Cook Time: 30 mins | Total Time: 40 mins | Servings: 4 people
This is super good no one will think that this pork chop takes only minutes to make! Treat yourself tonight with these incredibly moist pork chops smothered in a rich, creamy, and crazy flavorful sauce.
Ingredients
2 tbsp unsalted butter
1 tbsp olive oil
4 thin-cut boneless pork chops (1/4- to 1/2” thick)
1/4 c. all-purpose flour, plus 2 tbsp
8-10 oz. cremini mushrooms, cleaned, stems removed, and caps cut into 1/4” slices
1 tbsp fresh thyme leaves, chopped
1 large shallot, chopped (about 1/3 c.)
1 tsp fresh rosemary, chopped
3/4 c. dry Marsala wine
1/2 c. chicken stock
1/3 c. heavy cream
kosher salt and freshly ground black pepper
How to make Creamy Pork Chops Marsala
Step 1: Sprinkle both sides of the pork chops with salt and pepper. Dredge them in flour and shake the excess off.
Step 2: In a large skillet, add butter and oil. Melt the butter over medium-high heat until foaming subsides. Place the pork in the skillet and cook for about 3 to 4 minutes on each side until brown. It is done when the internal temperature of the pork reached 145 degrees F. If using very thin chops, the cooking time is about 2 minutes per side. When done, shift the pork to a plate and cover with foil to keep warm.
Step 3: To the same pan, add the shallots and mushrooms. Season with half tsp kosher salt and 1/4 tsp freshly ground black pepper. Saute for about 5 minutes or until the mushrooms are soft and starting to brown.
Step 4: Into the mushroom mixture, stir in 2 tbsp flour, and cook for about a minute. Pour in the Marsala. Continue to cook for another 1 to 2 minutes, scraping the bottom of the pan to release any browned remnants. Pour in the chicken stock and bring the mixture to a boil. Decrease the heat and simmer for about 5 to 8 minutes or until the sauce has slightly thickened.
Step 5: Add the thyme to the pan along with the rosemary and heavy cream. Season with salt and pepper to taste, then return the pork to the pan with the accumulated juices. Let the sauce simmer for additional 2 minutes.
Step 6: To a platter, transfer the pork chops when done and spoon the sauce over. Serve garnished with some chopped fresh herbs and a squeeze of lemon juice. This dish goes so well with either noodles or mashed potatoes. Enjoy!
Nutrition Facts:
Calories: 457KCAL | 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
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 4 thin-cut boneless pork chops (1/4- to 1/2” thick)
- 1/4 c. all-purpose flour, plus 2 tbsp
- 8-10 oz. cremini mushrooms, cleaned, stems removed, and caps cut into 1/4” slices
- 1 tbsp fresh thyme leaves, chopped
- 1 large shallot, chopped (about 1/3 c.)
- 1 tsp fresh rosemary, chopped
- 3/4 c. dry Marsala wine
- 1/2 c. chicken stock
- 1/3 c. heavy cream
- kosher salt and freshly ground black pepper
Instructions
Step 1: Sprinkle both sides of the pork chops with salt and pepper. Dredge them in flour and shake the excess off.
Step 2: In a large skillet, add butter and oil. Melt the butter over medium-high heat until foaming subsides. Place the pork in the skillet and cook for about 3 to 4 minutes on each side until brown. It is done when the internal temperature of the pork reached 145 degrees F. If using very thin chops, the cooking time is about 2 minutes per side. When done, shift the pork to a plate and cover with foil to keep warm.
Step 3: To the same pan, add the shallots and mushrooms. Season with half tsp kosher salt and 1/4 tsp freshly ground black pepper. Saute for about 5 minutes or until the mushrooms are soft and starting to brown.
Step 4: Into the mushroom mixture, stir in 2 tbsp flour, and cook for about a minute. Pour in the Marsala. Continue to cook for another 1 to 2 minutes, scraping the bottom of the pan to release any browned remnants. Pour in the chicken stock and bring the mixture to a boil. Decrease the heat and simmer for about 5 to 8 minutes or until the sauce has slightly thickened.
Step 5: Add the thyme to the pan along with the rosemary and heavy cream. Season with salt and pepper to taste, then return the pork to the pan with the accumulated juices. Let the sauce simmer for additional 2 minutes.
Step 6: To a platter, transfer the pork chops when done and spoon the sauce over. Serve garnished with some chopped fresh herbs and a squeeze of lemon juice. This dish goes so well with either noodles or mashed potatoes. Enjoy!
