Creamy Pork Chops MarsalaPT400Mhttps://img2.recipesrun.com/201907/2019/1108/b9/e/363255/300x200x90.jpg This easy pork 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 believe it only took 30 minutes of cooking time!4 servings
Ingredients:
1/3 cup heavy cream1 tsp. fresh rosemary, chopped1 tbsp. fresh thyme leaves, chopped 1/2 cup chicken stock 3/4 cup dry Marsala wine 1 large shallot, chopped (about 1/3 cup)8-10 oz. cremini mushrooms, cleaned, stems removed, and caps cut into 1/4-inch slices2 tbsp. unsalted butter1 tbsp. olive oil 1/4 cup all-purpose flour, plus 2 tablespoons kosher salt and freshly-ground black pepper 4 thin-cut boneless pork chops (1/4- to 1/2-inch thick)
This easy pork 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 believe it only took 30 minutes of cooking time!
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01
Information
Gradeeasy
Serving
4 servings
Calorie457 Kcal
Prep Time10 Mins
Cook Time30 Mins
Total Time400 Mins
02
Ingredients
1/3 cup heavy cream
1 tsp. fresh rosemary, chopped
1 tbsp. fresh thyme leaves, chopped
1/2 cup chicken stock
3/4 cup dry Marsala wine
1 large shallot, chopped (about 1/3 cup)
8-10 oz. cremini mushrooms, cleaned, stems removed, and caps cut into 1/4-inch slices
2 tbsp. unsalted butter
1 tbsp. olive oil
1/4 cup all-purpose flour, plus 2 tablespoons
kosher salt and freshly-ground black pepper
4 thin-cut boneless pork chops (1/4- to 1/2-inch thick)
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03
Method
Step 1
Season pork chops on both sides with salt and pepper. Dredge in flour, shaking off excess.
Step 2
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 and tent with foil to keep warm.
Step 3
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.
Step 4
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.
Step 5
Stir in thyme, rosemary, and heavy cream. Season to taste with salt and pepper.
Step 6
Add pork back to the pan with any accumulated juices and simmer for 2 minutes.
Step 7
Transfer pork chops to a platter and spoon sauce over the top. Garnish with chopped fresh herbs and if desired, a squeeze of lemon juice.
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