Friday, April 24, 2015

Pork Chops with Mushroom Marsala sauce

       I came across this recipe on a package of fresh mushrooms and thought it looked very interesting so gave it a try. Modified slightly like I always do, because I am only cooking for the 2 of us. But did the full sauce.
over a few spaghetti noodles hit the spot


2 tbsp olive oil
4 boneless pork chops about 4 oz each. (I used only 2)
dash of salt an pepper
4 shallots thinly sliced
8 oz fresh mushrooms stems removed and caps sliced, (I only used about 4-6 oz)
1 cup marsala wine
1 cup low sodium chicken broth
1/4 cup fresh parsley leaves


1: In a large non stick fry pan heat oil over Med. high heat add seasoned pork chops to pan and cook until golden brown, 2-3 minutes per side. Transfer chops to a plate.
2: Add shallots to the pan reduce heat to med low and cook until softened 4-6 minutes.
3: Add sliced mushrooms, cook until juices released and mushrooms nicely browned 5-6 minutes.
4: Increase heat to medium, add Marsala wine and cook until reduced in half  1-2 minutes.
5: Add broth and cook until reduced by half 3-5 minutes.
6: Another dash of salt and pepper, return chops to the pan until cooked through 3-5 minutes
7: Remove chops from pan and slice crosswise in 1/2 in slices, place on a platter and spoon sauce over top, garnish with parsley.

I served it with some pasta and a small salad.


1 comment:

  1. Your marsala looks delicious and one of our favorites.


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