Creamy Pork Chops Marsala PT400M https://img2.cooker-king.com/201907/2019/1108/b9/e/363255/300x200x90.jpg This easy pork marsala recipe is a great option for treating yourself on a busy night, or for serving to guests. With the rich and flavorful sauce, no one will believe it only took 30 minutes of cooking time! 4 servings Ingredients: 1/3 cup heavy cream 1 tsp. fresh rosemary, chopped 1 tbsp. fresh thyme leaves, chopped 1/2 cup chicken stock 3/4 cup dry Marsala wine 1 large shallot, chopped (about 1/3 cup) 8-10 oz. cremini mushrooms, cleaned, stems removed, and caps cut into 1/4-inch slices 2 tbsp. unsalted butter 1 tbsp. olive oil 1/4 cup all-purpose flour, plus 2 tablespoons kosher salt and freshly-ground black pepper 4 thin-cut boneless pork chops (1/4- to 1/2-inch thick)

    Creamy Pork Chops Marsala

    3.7

    ( By Ellie )

    This easy pork marsala recipe is a great option for treating yourself on a busy night, or for serving to guests. With the rich and flavorful sauce, no one will believe it only took 30 minutes of cooking time!
    01 Information
    • Grade easy
    • Serving 4 servings
    • Calorie 457 Kcal
    • Prep Time 10 Mins
    • Cook Time 30 Mins
    • Total Time 400 Mins
    02 Ingredients
      • 1/3 cup heavy cream
      • 1 tsp. fresh rosemary, chopped
      • 1 tbsp. fresh thyme leaves, chopped
      • 1/2 cup chicken stock
      • 3/4 cup dry Marsala wine
      • 1 large shallot, chopped (about 1/3 cup)
      • 8-10 oz. cremini mushrooms, cleaned, stems removed, and caps cut into 1/4-inch slices
      • 2 tbsp. unsalted butter
      • 1 tbsp. olive oil
      • 1/4 cup all-purpose flour, plus 2 tablespoons
      • kosher salt and freshly-ground black pepper
      • 4 thin-cut boneless pork chops (1/4- to 1/2-inch thick)
    03 Method
    • Step 1
      Season pork chops on both sides with salt and pepper. Dredge in flour, shaking off excess.
    • Step 2
      Heat butter and oil in a large skillet over medium-high heat until foaming subsides. Cook pork for 3-4 minutes per side, until browned and centers read 145 degrees F with a meat thermometer. (Very thin chops might need as little as 2 minutes per side.) Transfer to a plate and tent with foil to keep warm.
    • Step 3
      Add shallots and mushrooms to pan with 1/2 teaspoon kosher salt and 1/4 teaspoon freshly-ground black pepper. Sauté until mushrooms are soft and beginning to brown, about 5 minutes.
    • Step 4
      Stir 2 tablespoons flour into the mushroom mixture and cook for 1 minute. Add Marsala and cook for an additional 1-2 minutes, scraping any brown bits from the bottom of the pan. Add chicken stock and bring to a boil. Lower heat and simmer for 5-8 minutes, until sauce is slightly thickened.
    • Step 5
      Stir in thyme, rosemary, and heavy cream. Season to taste with salt and pepper.
    • Step 6
      Add pork back to the pan with any accumulated juices and simmer for 2 minutes.
    • Step 7
      Transfer pork chops to a platter and spoon sauce over the top. Garnish with chopped fresh herbs and if desired, a squeeze of lemon juice.
    • Step 8
      Serve with mashed potatoes or noodles.
    04 Author
    Ellie Ellie
    1078 Recipes

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