Pork Marsala

I'm a big fan of Marsala. Chicken Marsala is one of my all time favorite dishes.  I've recently re-introduced pork back into my life (long story as to why it left and better left off the blog) and am thrilled that it can be coupled with Marsala wine and taste just as tasty as chicken Marsala.

Super easy recipe with a ton of flavor. If you like just a hint of Marsala flavor back off on the amount. This dish is pretty heavy tasting on the Marsala...which was fine by me.

Smothered Pork Marsala
Recipe from Cuisine at Home Weeknight Menus
Serves 6

For the Pork -

• 1 1/2 lb pork chops, no bone, thin cut
• 2 T extra virgin olive oil
• 2 T butter, divided
• 1/2 cup flour
• Salt and Pepper

For the sauce -

• 1/2 lb cremini mushrooms, halved
• 2 T minced shallots
• 1 T extra virgin olive oil
• 2 tsp minced garlic (yah right - I used a good heaping tablespoon)
• 1 T flour
• 1/2 cup Marsala
• 1 cup 1/2 and 1/2 (I did 1/2 cup chicken broth and 1/2 cup half and half)
• 1/4 cup minced fresh parsley

Pat dry the pork chops.  Season with salt and pepper. Dredge in flour.  Shake excess flour off and set chop aside.

Heat 1 T oil and 1 T butter in a sauté pan over medium-high heat.  Sauté chops turning once until meat is brown on both sides, 2-4 minutes per side. Remove pork to a plate, cover meat to keep warm.  Add 1T oil and 1 T butter and sauté remaining pork. 

Add mushrooms to pan; sauté until softened, 5-7 minutes. Add shallots, then 1 T oil and garlic to pan; cook until softened, 2-3 minutes.  Stir in the 1 T flour.  Deglaze the pan with the Marsala, stirring up browned bits from bottom of the pan. Cook sauce until liquid is reduced by half. Stir in half and half; summer 5 minutes. Return meat and juices from the plate; heat through. Place pork on plates and cover with Marsala sauce and parsley.