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Pork Chops Marsala


If your life is anything like mine, you need quick and easy dinner options.  They have to taste good too.  This is why I love thin, boneless pork chops; they cook up in record time and always taste good.  Unless you burn them.

Anyway, this recipe has a nice richness to it, minus the fat and calories.  Who doesn’t love that?  I do love a good Marsala wine sauce but was getting tired of serving it just on chicken.  This sauce works very well with the chops.  Very well.

Dinner was ready in about twenty minutes, everyone ate, there were no complaints.  What else could I ask for?  Well, maybe a personal chef, a blog assistant, a vineyard manager and full-time masseuse would be nice, but that’s not going to happen anytime soon.  I just have to be satisfied with my own quick dinners.

Cook these up tonight, they are so easy to throw in a pan and get to the table without any stress!


Evenly season pork chops, on both sides, with 1/2 teaspoon salt and 1/4 teaspoon ground black pepper.


In a 12-inch skillet, heat 2 teaspoons oil on medium 1 minute.  Add chops and cook 6 minutes or until browned on the outside and still slightly pink in the center, turning over once.  Transfer chops to a platter; keep warm.


In the same skillet, heat remaining oil 1 minute.  Add mushrooms, shallot and thyme; cook 5 minutes or until mushrooms are browned and shallot is softened.  Add broth and wine to mushroom mixture; cook 2 minutes.  Mix cornstarch with 1 teaspoon cold water and add it slowly to the mushroom sauce while stirring.  Place chops on plates and top with wine sauce.


Serve with asparagus or steamed green beans, maybe a side salad and rice.

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Pork Chops Marsala

Recipe from: | Serves:

Ingredients

  • 4 boneless pork loin chops, 1/2" thick (4 oz each), trimmed of fat
  • salt and freshly ground pepper
  • 3 teaspoons olive oil, divided
  • 1 package (8-10 oz) sliced cremini or white mushrooms
  • 1 large (1/4 cup) shallot, chopped
  • 1/2 teaspoon dried thyme or 1-1/2 teaspoons fresh thyme leaves
  • 1/2 cup chicken broth
  • 1/3 cup Marsala wine
  • 1 teaspoon cornstarch

Directions

  • Evenly season pork chops, on both sides, with 1/2 teaspoon salt and 1/4 teaspoon ground black pepper.
  • In a 12-inch skillet (the recipe suggested nonstick), heat 2 teaspoons oil on medium 1 minute. Add chops and cook 6 minutes or until browned on the outside and still slightly pink in the center, turning over once. Transfer chops to a platter; keep warm.
  • In the same skillet, heat remaining oil 1 minute. Add mushrooms, shallot and thyme; cook 5 minutes or until mushrooms are browned and shallot is softened. Add broth and wine to mushroom mixture; cook 2 minutes. Mix cornstarch with 1 teaspoon cold water and add it slowly to the mushroom sauce while stirring. Place chops on plates and top with wine sauce.
  • Serve with asparagus or steamed green beans, maybe a side salad and rice.

*A quick way to cook asparagus: Place 1 pound of asparagus in a glass pie plate with 2 Tablespoons water; cover tightly with plastic wrap and cook in microwave on High 3 to 3-1/2 minutes or until fork tender.

More pork chop recipes you might enjoy:
Parmesan Crusted Pork Chops with Buttermilk-Sage Gravy
Pork Chops with Peach-Ginger Chutney
Boneless Pork Chops in a Shallot-Fig Reduction Sauce
Apricot Glazed Grilled Pork Chops

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