Wednesday, August 3, 2011

Easy Pork Marsala

Have boneless pork chops in your freezer?  This is a great way to use them up.  I like to serve this with  buttered pasta and fresh veggies on the side.

  Easy Pork Marsala

I don't normally dredge when I make chicken or veal Marsala.  I normally add cornstarch to the sauce.  Because I finished these pork chops in the oven, I wanted to hold in the moisture and having the "crust" on the chops helped to do just that.  Note that I used self-rising flour here. 

Serves 2:


2 boneless Pork Loin Chops
1/4 cup Self Rising Flour
Sea Salt, to taste
Freshly Ground Black Pepper, to taste
1 Egg, beaten
2 shakes Worcestershire Sauce
2 tablespoons Olive Oil, divided
1 tablespoon Butter
1/2 cup sliced Mushrooms
1/4 teaspoon fresh Thyme
2 cloves fresh Garlic, minced
1/4 cup Marsala Wine
1/4 cup Low Sodium Chicken Broth
Splash of 2% Milk
Chopped Fresh Basil, for garnish

Preheat Oven to 350 degrees.

Dredge chops in self-rising flour seasoned with salt and pepper.

Beat egg and Worcestershire sauce together.  Dip chops into the mixture.  Then run the chops back through the flour to coat.

Add half of the olive oil to an oven safe pan and heat pan until oil start to sizzle.  Add chops and quickly brown on both sides. 

Remove pan from heat and transfer to the oven.  Bake at 350 degrees for 10 - 15 minutes or until chops reach 160 degrees internally. 

Remove chops from pan and tent lightly with foil.  Let the chops rest.

Carefully return hot skillet to stove top  Add remaining oil and butter. 

Once butter is melted, add the mushrooms and the thyme and cook for three minutes.

Add garlic.  Lower heat and cook for one minute, being careful to not burn the garlic.

Add Marsala wine and deglaze pan.  Add chicken broth.  Lightly simmer for three-to-five minutes until sauce reduces to desired consistency.  Add milk and stir.

Pour sauce over chops.  Top with fresh basil.  Serve Immediately.
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