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Pork Chops Marsala


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Serves 4 | Prep Time | Cook Time

Why I Love This Recipe

Serve with mashed potatoes. Garnish with thyme sprigs, if desired.


Ingredients You'll Need

6 tablespoons all-purpose flour, divided
4 (4-ounce) boneless center-cut loin pork chops (about 1/2 inch thick)
Cooking spray
1/3 cup minced shallots (about 2)
2 teaspoons bottled minced garlic
1 (8-ounce) package presliced mushrooms
2 teaspoons chopped fresh thyme
1 cup fat-free, less-sodium chicken broth
1/4 cup marsala wine or dry sherry
1/4 teaspoon salt
1/4 teaspoon black pepper


Directions

Heat a large nonstick skillet over medium-high heat. Place 1/4 cup flour in a shallow dish. Dredge pork in flour. Coat pan with cooking spray. Add pork to pan; cook 4 minutes on each side or until browned. Remove pork from pan.


Add shallots, garlic, and mushrooms to pan; sauté 3 minutes or until moisture evaporates. Add remaining 2 tablespoons flour and thyme to pan, and cook for 1 minute, stirring well. Combine chicken broth and Marsala, stirring until smooth. Gradually add broth mixture to pan, stirring constantly with a whisk; bring to a boil. Reduce heat and simmer 2 minutes or until sauce thickens.


Return pork to pan; cook 2 minutes or until desired degree of doneness, turning to coat. Sprinkle with salt and pepper.


Questions, Comments & Reviews


Made this for dinner this past Saturday night as we love anything "Marsala" but never tried it with pork chops. Thanks as everyone loved it!!

I made these for dinner tonight, and they came out great. I had to substitute onion for the shallot, but it didn't seem to make a difference. The pork was tasty and tender, and I'll definitely make these again. Thanks for posting this recipe!
Ronda

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