Pork Chops Marsala



pork chop


TENDER CHOPS

This Pork Chops Marsala is a little different than your typical marsala recipe. The sauce made out of dry Marsala wine is poured over either crisp Italian style breaded pork chops or pan fried chops. I like to use a variety of mushrooms for this dish instead of just one type. Combine baby portabellos with white button mushrooms and porcinis to enhance the flavors of the parmesan encrusted chops.

Portabellos are my favorite mushrooms that I use in many dishes that I create at home. But porcinis are a rich, hearty mushroom that works well with Marsala and beef broth in this recipe.

This Pork Chop Marsala dish is excellent served with sautéed zucchini, braised Brussels sprouts or steamed asparagus with little boiled white potatoes on the side. Serve a nice Barolo wine and your ready to eat.

INGREDIENTS

  • 8 center cut boneless pork chops
  • 1 cup of seasoned breadcrumbs
  • 1/2 cup of freshly grated Parmesan cheese
  • 1 tsp of dried thyme
  • 2 eggs
  • 1/4 cup of milk
  • 1 bunch of long green onions, chopped
  • 8 button mushrooms, sliced
  • 8 baby Portobello mushrooms, sliced
  • 8oz of fresh porcini mushrooms, sliced
  • 1 Tbls of flour
  • 2 Tbls of butter
  • 2 Tbls of olive oil
  • 1 bunch of long green onions
  • 1 cup of beef broth or stock
  • 1/2 cup of dry Marsala wine
  • 1/2 tsp of salt
  • 1/2 tsp of fresh ground black pepper
  • 1/4 cup of parsley

    PREPARATION

  • 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 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. Serves 8 people.



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