Saturday, February 19, 2011

PostHeaderIcon Cara: Simply Saturday

Haven't posted a recipe in awhile. I am making this tomorrow for Auntie S's birthday dinner. I will make "regular" pork chops (read: Shake and Bake) for mushroom haters. Hubby loves mushrooms and Marsala sauce so too bad for the haters. And of course I will be like quadrupling it or something for the crowd....

                       Pork Chops with Mushroom Marsala Sauce

4TBL flour; divided
½ tsp dried thyme
½ tsp salt
¼ tsp black pepper
4 boneless center cut pork chops
1 TBL olive oil
¼ cup finely chopped shallots
2 cloves garlic; finely minced
12 ounces mushrooms sliced (about 4 cups)
1 cup chicken broth
¼ cup Marsala

Combine 3 TBL flour on a plate with the thyme, salt and pepper Dredge pork chops in mixture on both sides; set aside. Add the remaining 1 TBL of flour to the mixture and set aside.

Heat oil in a large non-stick skillet set over medium high heat. Add pork chops and cook until nicely browned about 4 minutes on each side. Remove from pan.

Add the shallots, garlic, mushrooms to the pan and cook, stirring frequently until they give off liquid and being to soften; about 3 minutes. Sprinkle with reserved flour and cook stirring until the flour is no longer visible about 1 minute. Slowly stir in broth and Marsala, and bring to a boil. Immediately reduce heat; continue cooking and stirring until the sauce thickens 2-3 minutes. Taste the sauce and add salt if desired.

Return the pork chops to the pan, turning once, until they are heated through about 2 minutes. Serve with the sauce spooned over the chops. Makes 4 servings.


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