Pork Chops Marsala

Pork Chops Marsala is a savory and elegant dish that combines tender, pan-seared pork chops with a rich, flavorful Marsala wine sauce. This classic Italian-American recipe is both simple and impressive, making it perfect for a weeknight dinner or a special occasion. The pork chops are cooked to golden perfection, then simmered in a luscious sauce made from Marsala wine, mushrooms, and a hint of garlic and herbs. The sweet and slightly tangy Marsala wine reduces down to create a deep, aromatic glaze that perfectly complements the savory pork. Whether paired with mashed potatoes, roasted vegetables, or a side of pasta, this dish is sure to satisfy with its depth of flavor and comforting richness.

Ingredients:

• For the Pork Chops:
  • 4 bone-in or boneless pork chops (about 1-inch thick)
  • Salt and freshly ground black pepper, to taste
  • 1/4 cup all-purpose flour (for dredging)
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
• For the Marsala Sauce:
  • 1/2 cup Marsala wine (sweet or dry, depending on preference)
  • 1 cup chicken broth (preferably low-sodium)
  • 1/2 cup heavy cream (optional, for a richer sauce)
  • 8 oz cremini or white mushrooms, sliced
  • 2 cloves garlic, minced
  • 1 tablespoon fresh thyme (or 1 teaspoon dried thyme)
  • 1/2 teaspoon salt (or to taste)
  • Freshly ground black pepper, to taste
  • 1 tablespoon chopped parsley (for garnish)

Instructions:

1. Prepare the Pork Chops:
   • Pat the pork chops dry with paper towels to remove any moisture. Season both sides with salt and pepper. Lightly dredge each pork chop in the flour, shaking off any excess. This will help create a golden crust when searing.
2. Sear the Pork Chops:
   • Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Once the butter is melted and sizzling, add the pork chops. Sear the chops for about 4-5 minutes per side, or until they are golden brown and cooked through (internal temperature should reach 145°F/63°C). Remove the pork chops from the skillet and set them aside on a plate.
3. Cook the Mushrooms and Garlic:
   • In the same skillet, add the remaining tablespoon of olive oil and 1 tablespoon of butter. Add the sliced mushrooms and cook, stirring occasionally, until they are softened and browned, about 5-6 minutes. Add the minced garlic and cook for an additional 30 seconds, until fragrant.
4. Make the Marsala Sauce:
   • Pour the Marsala wine into the skillet, scraping up any browned bits from the bottom of the pan with a wooden spoon. Allow the wine to cook for 2-3 minutes, reducing slightly. Then, add the chicken broth and thyme. Bring the sauce to a simmer and cook for another 5-7 minutes, until the sauce has reduced by about half.
5. Finish the Sauce:
   • If you’re using heavy cream, stir it in at this point and simmer for an additional 2 minutes to thicken the sauce. Taste the sauce and adjust the seasoning with salt and pepper as needed.
6. Return the Pork Chops to the Skillet:
   • Return the seared pork chops to the skillet, nestling them into the sauce. Let them simmer in the sauce for 2-3 minutes to heat through and absorb some of the flavors. Spoon the sauce over the pork chops to coat them.
7. Serve:
   • Once the pork chops are heated through and the sauce has thickened to your liking, transfer the pork chops to serving plates. Spoon the mushroom Marsala sauce over the top, and garnish with freshly chopped parsley.