@typeWebSite
@idhttps://12tomatoes.com/#website
urlhttps://12tomatoes.com/
name12 Tomatoes
publisherObject (type: stdClass)
potentialActionObject (type: stdClass)
@typeOrganization
@idhttps://12tomatoes.com/#organization
name12 Tomatoes
descriptionMaking Mealtime Meaningful
urlhttps://12tomatoes.com/
logoObject (type: stdClass)
sameAs
  • https://www.facebook.com/12Tomatoes
  • https://twitter.com/12tomatoes
  • https://pinterest.com/12tomatoes
@typeRecipe
@contexthttp://schema.org/
@idhttps://12tomatoes.com/pork-chop-marsala/#recipe
headline
namePork Chop Marsala
descriptionClassic Italian recipes are meant for pork chops!
urlhttps://12tomatoes.com/pork-chop-marsala
inLanguageen-US
isPartOfObject (type: stdClass)
authorObject (type: stdClass)
Serves 4
Course: Dinner
Cuisine: Italian
Diet(s): Low-Calorie, Low-Calorie
Allergen(s): Milk, Gluten, Milk, Gluten
<< Go Back

Pork Chop Marsala

Tranforming a classic Italian chicken recipe into pork chops. Pork chop marsala is made in one pan with mushrooms, garlic, and heavy cream. My favorite dinner to make for my birthday.

Pork Chop Marsala

5 from 5 votes
Course: dinner
Cuisine: Italian
Servings: Serves 4
Author: Dom Ruane

Ingredients

  • 4 thick-cut boneless pork chops
  • Kosher salt and freshly cracked black pepper, to taste
  • All-purpose flour, for dusting plus two tablespoons
  • 2 tablespoons unsalted butter
  • 1 tablespoon avocado oil
  • 8 oz. pint baby portobello mushrooms, sliced
  • 1 shallot, finely diced
  • 2 garlic cloves, minced
  • 4 sprigs fresh thyme
  • 3/4 cup marsala wine
  • 1/2 cup chicken stock
  • 1/3 cup heavy cream
  • 1 tablespoon Dijon mustard

Preparation

  1. Pat dry all four pork chops and season with salt and pepper. Dust each piece with flour using a mesh sifting basket or a spoon. The chops should be completely coated.
  2. Preheat a heavy bottomed cast iron pan with the butter and oil over medium-high heat until the butter melts.
  3. Add the seasoned pork chops to the pan and sear for 4 minutes per side, or until deeply golden brown. The pork will finish cooking in the sauce. Remove pork to a plate and build the sauce.
  4. Add the shallots and mushrooms to the pan after reducing the heat to medium heat. Sauté the veg for 6 - 8 minutes until the mushrooms start to brown.
  5. Add the garlic to the pan with the 2 tablespoons of flour, then continue cooking for an additional minute.
  6. Deglaze the pan with marsala wine and cook until the wine has thickened.
  7. Add the chicken stock and bring to a boil. Let the sauce cook until the mixture has reduced a gets thicker.
  8. Finish with the fresh thyme, heavy cream, and dijon mustard. Season gently with salt and pepper, then add the pork chops back to the pan. Cook the mixture until the pork chops are fully cooked at 140˚F and the sauce is nicely thickened.
  9. Remove the thyme sprigs from the pan, taste the sauce for seasoning, and enjoy!