Pork Chops With Basil And Marsala Wine Food

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.

PORK CHOPS MARSALA

Steps:

• In a small bowl mix the parmesan, breadcrumbs, salt, pepper and thyme.
• In another bowl beat the eggs and the milk together.
• Dredge the chops in the egg then the breadcrumb mixture.
• Fry the chops in the oil and butter until done, around 5 minutes on each side.
• Set the chops aside and keep warm while making the sauce.
• Sauté the chopped onions and mushrooms for 3 minutes until tender.
• Stir in the flour then add the Marsala and beef stock.
• Cook until slightly thickened.
• Season with a little more salt and pepper.
• Plate the Pork Chops Marsala and top with the mushroom sauce and garnish with parsley.

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 ORANGE AND MARSALA

Steps:

• Pat the pork chops dry with paper towels.
• In a large fry pan over medium heat, warm the olive oil.
• Add the chops and cook, turning once, until browned on both sides, about 10 minutes total.
• Season the chops with salt and pepper.
• Reduce the heat to medium-low and continue to cook until the chops are just cooked through but are still juicy when cut into the center with a knife, about 15 minutes.
• Transfer to a plate and cover loosely with aluminum foil.
• Add the Marsala to the pan and increase the heat to medium-high.
• Cook, stirring, until the wine is reduced and slightly thickened, about 2 minutes.
• Add the orange juice and bring to a simmer.
• Return the chops to the pan and sprinkle with the grated orange zest.
• Cook, basting the chops with the pan juices, for 2 minutes.
• Transfer the chops and sauce to individual plates and garnish with orange zest strips and orange wedges.
• Serve immediately.

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.

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.