I recently wrote a post here about using a whole loin of pork for 9 different meals. In an effort to save money and stretch food, I butcher a large loin into several different cuts of pork.
Marsala Pork Chops is a yummy recipe to use up some of the thin chops cut from the larger loin. Marsala wine is a wine produced around the city of Marsala in Sicily. The wine I use in this recipe is a dry rubino Marsala.
This recipe is fairly simple and quick to make. A perfect meal for a weeknight but fancy enough for guests. I like to serve it with simple steamed broccoli and my quick hasselback potatoes.
Here’s what you will need (serves 4-6):
- 4-6 boneless thin cut pork chops
- 1 thinly sliced shallot
- 2 garlic cloves, minced
- 1/2 box pre sliced button mushrooms
- 1/2 cup beef or vegetable stock
- 1/2 cup marsala wine
- 2 Tbsp olive oil
- 2 Tbsp butter
- 1/3 cup all purpose flour
- 1/2 tsp kosher salt and freshly ground pepper
- fresh thyme
- 1 tsp Dijon mustard
1. In a pie plate, add flour and salt/pepper. Stir to combine. Dredge chops in mixture, coating all sides. set aside.
2. In a cast iron skillet or pan, add butter and oil on med/high heat. When butter melts, add pork. Flip when one side browns.
3. Lower heat to med/low and add shallots, garlic, and mushrooms to the pan.
4. Add wine and broth. Using a spoon, scrape browned bits from the pan.
5. Add in about a tablespoon of fresh thyme.
6. Cover pan and let cook for 7-8 minutes. Stir in Dijon mustard.
7. When sauce has thickened, serve.