Green Banana Blog
Pork Chop Marsala
Marsala is an Italian-American staple and a restaurant favorite, but why can’t you enjoy it at home? Don’t let the bold flavors of this saue intimidate you. Just follow these easy steps and you will be making a restaurant quality dinner in no time. If you are looking to change it up, this versatile sauce can also be used on chicken or veal.
– 4 boneless pork chops, about 1 inch thick
– ½ cup all purpose flour
– 1 tsp salt, divided
– 1 tsp pepper divided
– 5 Tbsp butter divided
– 2 Tbsp olive oil
– 2 garlic cloves, minced
– 1 shallot, sliced thin
– 1 tsp thyme
– ¾ cup marsala wine
– ¾ cup chicken broth
– 1 pound white button mushrooms, sliced
– In a shallow bowl mix together flour, ½ tsp salt and ½ tsp pepper
– Season the pork chops on both sides with the remaining salt and pepper and then dredge pork chops in flour just enough to coat each side.
– In a large skillet heat the olive oil and 2 Tbsp of butter over medium heat. Once hot, place the pork chops into the skillet and cook for about 4 minutes on each side. Then remove pork chops from the pan and set aside in a shallow dish, loosely covered in aluminum foil.
– Add the shallots and garlic to the hot pan and saute until they become soft and fragrant, about 3-5 minutes.
– Add thyme garlic and shallots, mix well and cook for another minute
– Add marsala wine and chicken broth to the pan. When the liquid is first added be sure to scrap any stuck pieces off the pan and stir into the mixture
– Add the mushrooms and cook until they are wilted.
– Add the remainder of the butter and mix until all of the butter is melted.
– Place the pork chops back into the pan, cover them with sauce, and let cook for another 3-5 minutes or until pork chops are cooked to 145F.
– Serve with your favorite starchy side and enjoy!