Pork Chop Marsala Food

PORK CHOP MARSALA

Steps:

• 1. Evenly season chops with salt and pepper and set aside.
• 2. In a non-stick skillet heat up 2 teas. oil on medium heat for 1 minute.
• 3. Add the chops and brown both sides until browned but still pink inside ; Transfer chops to a platter and keep warm.
• 4. In the same skillet heat the remaining teas.of oil for 1 minute.
• 5. Add the sliced mushrooms , shallots and thyme ; cook for 5 minutes or until mushrooms are browned and shallots are tender.
• 6. Add the broth and wine to the mushroom mixture ; cook for 2 minutes longer.
• 7. Mix cornstarch with 1 teas. cold water and stir in slowly to the mushrooms sauce ; stir until sauce thickens.
• 8. Pour sauce over top of warm chops and serve.

PORK MARSALA WITH MUSHROOMS

Steps:

• Place the pork chops between 2 pieces of plastic wrap and pound with a mallet or heavy skillet until 1/4-inch-thick.
• Sprinkle the pork on both sides with salt and pepper. Put the flour in a shallow dish and dredge the pork in it, shaking off any excess.
• Heat the olive oil and 2 tablespoons butter in a large skillet over medium-high heat. Add half of the pork and cook until browned and cooked through, 2 to 3 minutes per side. Remove to a plate and set aside. Repeat with the remaining pork.
• Add the mushrooms to the skillet and stir. Cook until golden brown, 5 to 6 minutes.
• Pour in the Marsala and beef broth and stir to deglaze the pan, scraping up the browned bits. Cook until the liquid is reduced by half, 5 to 6 minutes. (If the liquid reduces too quickly, splash in more broth as needed.)
• Whisk the cornstarch into the heavy cream in a small bowl. Pour into the sauce mixture and let it bubble and thicken for another minute.
• Turn off the heat and stir in the remaining 2 tablespoons butter. Serve the pork with the Buttered Noodles and spoon some of the mushrooms and Marsala sauce on top. Sprinkle with the parsley.
• Add the egg noodles to a pan of salted boiling water and cook according to the package directions, 6 to 7 minutes.
• Drain, put back in the pan and add the butter, then season with salt and pepper. Add the parsley and toss.

MARSALA PORK CHOPS

Steps:

• Place bread crumbs in a large resealable plastic bag. Add pork chops, one at a time, and shake to coat. In a large skillet, cook chops in 2 tablespoons oil over medium heat for 4-6 minutes on each side or until a thermometer reads 160°. Remove and keep warm. , In the same skillet, saute onions in remaining oil until tender. Add garlic; cook 2 minutes longer. Add the white wine, Marsala, pepper and salt, stirring to loosen browned bits from pan. Cook, stirring occasionally, until liquid is nearly evaporated. Stir in butter until melted. Serve with pork chops and noodles.

PORK CHOPS WITH BASIL AND MARSALA

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix the flour and garlic salt in a large resealable plastic bag. Place pork chops in the bag, and shake to coat.
• Heat the oil in a skillet over medium heat, and brown chops on both sides. Transfer to a baking dish, and sprinkle with basil. Cover pan with aluminum foil.
• Bake 45 minutes in the preheated oven. Remove foil, pour in Marsala wine, and continue baking 15 minutes, basting occasionally with the wine. Skim off and discard any fat and season chops with salt and pepper to serve.

PORK CHOPS MARSALA WITH ASPARAGUS

Steps:

• Evenly season pork chops, on both sides with 1/2 teaspoon salt and 1/4 teaspoon ground black pepper.
• In 12-inch non-stick skillet, heat 2 teaspoons oil on medium 1 minute. Add chops and cook 6 minutes or until browned on the outside and still slightly pink in the center, turning over once. Transfer chops to platter, keep warm.
• In the same skillet, heat remaining oil 1 minute. Add mushrooms, shallot, and thyme; cook 5 minutes or until mushrooms are browned and shallot is softened.
• Meanwhile, place asparagus in glass pie plate with 2 tablespoons water; cover and cook in microwave on High 3 to 3 1/2 minutes or until fork-tender. Set aside.
• Add broth and wine to mushroom mixture; cook 2 minutes. Place chops on 4 dinner plates; top with wine sauce. Serve with asparagus.

PORK CHOPS MARSALA

Steps:

• Heat a large nonstick skillet over medium-high heat. Place a 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 mushroooms to pan; saute 3 minutes or until moisture evaporates. Add remaining 2 tblsp. 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.
• Serve with mashed potatoes. Garnish with thyme sprigs, if desired.

CLASSIC PORK CHOP MARSALA

Steps:

• In a large non-stick skillet, heat on moderate heat, 2 to 3 tablespoons of olive oil with butter, and toss in the diced onions and garlic. Simmer on low heat for about 15 minutes, or until the onions soften and caramelize. Transfer to a bowl and set aside.
• In the same skillet, drizzle 2 tablespoons of olive oil, and toss in the mushrooms, red pepper flakes, 1/8 teaspoon of garlic powder, and thyme. Saute on moderate heat, until the mushrooms are golden brown and pour in 1/4 cup of Marsala wine.
• Simmer until the wine reduces and mushrooms are fully cooked for about 10 to 12 minutes. Season with a little salt and black pepper to taste. Transfer to a bowl, and set aside.
• Season each pork chop with some salt, garlic powder, and black pepper. Using the same skillet, heat 1 tablespoon of olive oil again on moderate heat.
• On a shallow plate, add the flour. Flour all the sides of each pork chops and transfer to the skillet.
• Sear the pork chops on both sides until golden color, about 8 minutes per side. Next, add in the 1/4 cup of marsala wine and lower the heat to a simmer.
• Transfer the onions and mushrooms back into the skillet, on top and around the sides of the pork chops. Pour in the remaining Marsala wine. Cover, and simmer on low heat for an additional 5 to 8 minutes, until the wine reduces.
• Slice into one pork chop to make sure it is cooked to your liking. Then serve.
• Serves: 3

CREAMY PORK CHOPS MARSALA

Steps:

• Season pork chops on both sides with salt and pepper. Dredge in flour, shaking off excess.
• 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.
• 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.
• 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.
• Stir in thyme, rosemary, and heavy cream. Season to taste with salt and pepper.
• Add pork back to the pan with any accumulated juices and simmer for 2 minutes.
• 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.
• Serve with mashed potatoes or noodles.

FONTINA PORK CHOPS WITH MARSALA MUSHROOM GRAVY

Steps:

• In a large skillet, cut bacon into 1/2 inch pieces, fry the bacon and set aside on paper towels. Trim any excess fat from the chops. Season well with granulated garlic, onion powder, salt and pepper.
• Dip the chops into the beaten egg, then press all sides in the bread crumbs until thoroughly coated.
• Heat the oil in same skillet over medium-high heat. Place the breaded chops in the pan and cook on each side for about for about 4 to 5 minutes, or until golden on the outside, and juices run clear. Time will vary depending on the thickness of the chops. Transfer to a plate, and set aside.
• Drain oil leaving about 2 tablespoons in the skillet. Add the mushrooms, cook about 5 minutes. Add garlic. Reduce heat to low and simmer until mushrooms are tender and lightly brown, 5 to 8 more minutes.
• Then remove the cooked mushrooms, and set aside. Add the Marsala to the hot pan. Bring to a simmer and cook until the liquid has reduced to about 1/4 cup.
• Add 1 tablespoon cornstarch, 1/2 cup of the chicken broth, and pour into the reduced Marsala. Slowly add the rest of the chicken broth in while stirring. Return to a simmer and cook until mixture starts to thicken. (If it looks like it's getting too thick you can add a little milk or heavy cream to get the consistency you like)
• Add salt and pepper and return the mushroom mixture to the pan. Return the pork chops back to the skillet and sprinkle the fontina cheese on top. Cover to allow the the cheese to melt for a minute. Spoon the sauce over the chops, garnish with bacon and parsley.

ELEGANT PORK MARSALA

Steps:

• In a shallow bowl, mix flour and pepper. Dip pork chops in flour mixture to coat both sides; shake off excess., In a large nonstick skillet coated with cooking spray, heat oil over medium heat. Add pork chops; cook 4-5 minutes on each side or until a thermometer reads 145°. Remove from pan; keep warm., In same skillet, add mushrooms, onion and bacon to drippings; cook and stir 2-3 minutes or until mushrooms are tender. Add garlic; cook 1 minute longer. Add wine; increase heat to medium-high. Cook, stirring to loosen browned bits from pan., In a small bowl, mix cornstarch and broth until smooth; add to pan. Bring to a boil; cook and stir 2 minutes or until slightly thickened. Serve with pork.

PORK MARSALA WITH SPINACH

Steps:

• Preheat the oven to 375 degrees F. Butterfly the pork: Cut in half horizontally, almost all the way through, then open it like a book so the roast is flat. Season with salt and pepper; sprinkle with 2 tablespoons flour. Heat 1 tablespoon olive oil in a skillet over medium-high heat. Brown the pork, about 3 minutes per side. Transfer to a baking dish (reserve the skillet) and bake until a thermometer inserted into the center registers 140 degrees F, 15 to 20 minutes. Let rest on a cutting board, 5 minutes.
• Add the mushrooms and 1/4 teaspoon salt to the skillet and cook until golden brown, about 8 minutes. Add the remaining 1 tablespoon flour and cook, stirring, 1 minute. Add the broth and marsala and bring to a boil. Add the cream and boil until the sauce thickens, about 8 minutes. Off the heat, stir in 2 teaspoons lemon juice and the parsley.
• Heat the remaining 1 tablespoon olive oil in a pot over medium-high heat and cook the spinach until wilted, 3 to 4 minutes. Stir in the remaining 2 teaspoons lemon juice and season with salt and pepper. Slice the pork. Serve with the mushroom sauce and spinach.

PORK MARSALA

Steps:

• Mix flour, salt ,garlic salt, garlic powder, and oregano together in a medium bowl. Add pork chops, and toss until well coated.
• Heat butter and olive oil in a large skillet over medium heat. Place pork in skillet in a single layer, and cook, turning occasionally, until brown on both sides. Add mushrooms and minced garlic; cook and stir briefly.
• Stir in wine, scraping the skillet to loosen any brown bits. Cover and simmer over medium heat until pork is tender and sauce is thickened, about 15 minutes. If sauce is too thick, adjust by stirring in a small amount of wine.