Slow Cooker Pork Chops Marsala Food

SLOW COOKER PORK CHOPS MARSALA

Steps:

• Rub Thyme and Pepper on both sides of Smithfield® All Natural Boneless Pork Chops
• Add EVOO to a large skillet and heat over med/high heat
• When oil is shimmering add Pork Chops to skillet and cook 2-3 minutes each side
• Place Pork Chops in Slow Cooker
• Add Butter to skillet along with the Garlic and Shallots
• Sauté 1-2 minutes
• Add in Mushrooms and sauté 2-3 minutes
• Add Marsala Wine and cook until reduced, about 2-3 minutes
• Pour the mixture from the skillet over the Pork Chops
• Cover and cook on low for 3 hours
• Stir in Heavy Cream and cook additional 10-15 minutes
• Serve and enjoy!

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 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.

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 FOR YOUR CROCK POT

Steps:

• 1. Spray inside of crockpot with non-stick oil. Place pork chops on bottom of crock pot. empty sauce packet over chops, then sprinkle ranch powdered mix on top.
• 2. Cover and cook on high for 4 hours. If chops ore thick it may take longer. When sauce is bubbling add in 2 tablespoons of corn starch and stir to blend..