Pork Chops Marsala
Pork Chops Marsala recipe
Cooking Light, April 2007
We had some really thick pork chops, so I split them in half for more portion control and to speed up the cooking time for the chops. I started the mashed potatoes, then the eggplant, then went to work on prepping the ingredients for the pork while the other stuff cooked. I read the directions this time and knew they wouldn’t take long to cook.
In reading the directions, I saw that you add the extra flour to the pan and then the broth/Marsala mixture. Yeah, this doesn’t go well with me. I always always always wind up with lumps no matter how hard I try and how much I whisk. So, I just mixed the flour with the broth mixture and cooked the sauce just a little longer so it didn’t have a flour taste. I wanted more mushrooms, but that’s because I always like more mushrooms when they’re cooked with wine.
It was easy to prepare and pretty tasty. There was plenty of sauce for all the chops and enough so I could have some left over for lunch today with the taters and eggplant. I’m pretty sure this will go on the make again list. Maybe next time I’ll make the Rosemary Potato Wedges and toss in some rosemary from our garden with the Marsala sauce.
Measuring cups and spoons
Knife
Cutting board
Large nonstick skillet
Whisk
Pork Chops Marsala
Ingredients
- 6 tablespoons all-purpose flour, divided
- 1 pound boneless center cut pork chops (4 chops about 1/2 in. thick)
- 1⁄3 cup minced shallot (about 2)
- 2 teaspoons bottled minced garlic
- 8 ounces package sliced mushrooms
- 2 teaspoons chopped fresh thyme
- 1 cup chicken broth
- 1⁄4 cup marsala wine or 1/4 cup dry sherry
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon black pepper
Instructions
- Heat a large nonstick skillet over medium-high heat. Place a 1/4 cup flour in a shallow dish. Dredge pork in flour. Coat pan with cooking spray. Add pork to pan; cook 4 minutes on each side or until browned.
- Remove pork from pan.
- Add shallots, garlic, and mushroooms to pan; saute 3 minutes or until moisture evaporates. Add remaining 2 tblsp. flour and thyme to pan and cook for 1 minute, stirring well. Combine chicken broth and Marsala, stirring until smooth. Gradually add broth mixture to pan, stirring constantly with a whisk; bring to a boil. Reduce heat and simmer 2 minutes or until sauce thickens.
- Return pork to pan; cook 2 minutes or until desired degree of doneness, turning to coat. Sprinkle with salt and pepper.
- Serve with mashed potatoes. Garnish with thyme sprigs, if desired.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 326Total Fat 13gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 7gCholesterol 97mgSodium 611mgCarbohydrates 17gFiber 2gSugar 3gProtein 32g
