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