Ingredients:
– For the Pork:
– 4 boneless pork chops, about 1 inch thick
– Salt and black pepper, to taste
– 1/2 cup all-purpose flour
– 3 tablespoons olive oil
– 1/2 cup Marsala wine
– 1 cup chicken broth
– 1/2 cup heavy cream
– 1 cup mushrooms, sliced
– 1 medium shallot, finely chopped
– 2 cloves garlic, minced
– 2 tablespoons butter
– 2 tablespoons fresh parsley, chopped (for garnish)
Instructions:
1. Prepare the Pork Chops:
– Season the pork chops with salt and black pepper on both sides.
– Dredge the pork chops in flour, shaking off any excess.
2. Cook the Pork Chops:
– In a large skillet, heat the olive oil over medium-high heat.
– Add the pork chops to the skillet and cook for about 4-5 minutes on each side, or until they are golden brown and cooked through. Remove the pork chops from the skillet and set aside.
3. Sauté the Vegetables:
– In the same skillet, add the butter, sliced mushrooms, and shallots. Sauté until the mushrooms are browned and the shallots are translucent, about 5 minutes.
– Add the minced garlic and cook for another 1-2 minutes.
4. Deglaze the Skillet:
– Pour in the Marsala wine, scraping up any browned bits from the bottom of the skillet. Let it cook for 2-3 minutes to reduce slightly.
5. Make the Sauce:
– Add the chicken broth and heavy cream to the skillet, stirring to combine. Bring the sauce to a simmer and let it cook for about 5-7 minutes, or until the sauce has thickened.
6. Combine and Simmer:
– Return the pork chops to the skillet, spooning some of the sauce over the top.
– Let the pork chops simmer in the sauce for an additional 3-5 minutes to reheat and absorb the flavors.
7. Serve:
– Transfer the pork chops to a serving plate, spooning the mushroom Marsala sauce over the top.
– Garnish with freshly chopped parsley.
8. Enjoy:
– Serve the Pork Marsala with your favorite side dishes, such as mashed potatoes, pasta, or a fresh green salad.
