Pork Chops in Marsala Wine

4 pork chops
6 garlic cloves
2 tbsp. white wine vinegar
Salt/pepper to taste
3 tbsp. extra virgin olive oil
3 tbsp. unsalted butter
6 oz. mushrooms, sliced (cremini, portobello or combo)
1 sprig thyme
2 sprigs fresh rosemary
½ cup Marsala wine
¼ cup veg. or chicken broth


1. To prepare the chops: Pat the pork chops dry with paper towels. Cut 3 cloves of garlic in small pieces. Create a few indentations with the tip of a knife in each pork chop and on both sides of the pork chops. Place a garlic piece in each of those indentations. Next, brush the pork chops with the vinegar and sprinkle with salt and pepper.

2. To cook the chops: In a large thick bottom skillet, heat 2 tablespoons of oil and 2 tablespoons butter until hot on medium heat. Add the pork chops and cook turning once until both sides are golden brown, about 10-15 minutes. Cook in batches of 2 for best results. Doneness will depend on the size of the chops and your cooking preference. When the chops are browned and done, remove them from the pan for a moment. Do not overcooked or they will become dry.

3. Wipe the skillet clean with towel paper before beginning this step. Add 1 tablespoon of olive oil and 1 tablespoon of butter to the skillet. Add the 3 sliced garlic cloves, mushrooms, thyme and rosemary leaves to the pan. Sauté for 2-3minutes. Add the Marsala wine and stir for a minute. Add the broth and stir for another minute. Taste for seasoning and add salt and pepper if needed.

4. Return the chops to the pan cover and simmer for 2-3minutes. Turn the chops once during the simmer process. The chops will soak up the rich flavors of the Marsala wine sauce. Serve warm. Serve with warm potatoes, rice or buttered noodles.

This is a great way to use up that Marsala wine that's been sitting in your pantry.. and a delicious recipe too!

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