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Pork Marsala with Mushrooms
An easy and tasty way to cook pork chops that will make your dinner special. Picture this: juicy pork chops, covered in crispy breadcrumbs, and cooked in a rich Marsala wine sauce with mushrooms.
Start by seasoning your pork chops with salt and pepper. Then, give them a crunchy makeover by coating them in a mixture of breadcrumbs and Parmesan cheese. Cook them in a hot skillet until they turn a beautiful golden brown.
Now, here comes the magic – the Marsala wine. Pour it into the skillet, and watch as it transforms into a flavorful sauce. Throw in some sliced mushrooms, letting them soak up all the deliciousness.
Serve these amazing pork chops with your favorite sides. Maybe it’s creamy mashed potatoes or comforting egg noodles – the choice is yours. The result? A simple, satisfying meal that’s ready in just 45 minutes.
No need for a kitchen extravaganza; this recipe keeps it straightforward and delicious. It’s like a culinary journey on a weeknight, bringing together the crispiness of the pork, the richness of the Marsala sauce, and the earthy flavor of mushrooms.
So, why not try it out today? With minimal effort, you can create a dinner that feels like a treat – a tasty story on your plate. Enjoy your Pork Marsala with Mushrooms, a delicious adventure for any night of the week.
Pork Marsala with Mushrooms
Pork Marsala with Mushrooms—an Italian-American delight. Golden breadcrumb-coated pork chops in a rich Marsala and mushroom sauce, ready in 45 minutes. A flavorful journey on your plate.
Equipment
- Large skillet
- Meat mallet
- Mixing bowls
- Tongs
- Cooking spoon
Ingredients
- 4 boneless pork chops
- 1 cup breadcrumbs
- ½ cup grated Parmesan cheese
- Salt and black pepper to taste
- ½ cup all-purpose flour
- 4 tablespoons olive oil divided
- ½ cup Marsala wine
- 1 cup chicken broth
- 1 cup sliced mushrooms
- 4 tablespoons unsalted butter
- 2 tablespoons fresh parsley chopped (for garnish)
Instructions
- Prepare the Pork Chops: Lay out the pork chops and season them with salt and pepper.
- In a shallow bowl, mix breadcrumbs and Parmesan cheese.
- Coat each pork chop with flour, dip in beaten eggs, and then coat with the breadcrumb mixture, pressing the crumbs onto the chops.
- Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Add pork chops and cook until golden brown on both sides, about 4-5 minutes per side. Remove and set aside.
- Make the Marsala Sauce: In the same skillet, add the remaining 2 tablespoons of olive oil. Sauté sliced mushrooms until they are tender.
- Pour in Marsala wine, scraping the brown bits from the bottom of the pan. Allow the wine to reduce by half.
- Add chicken broth and bring the mixture to a simmer. Reduce heat to medium-low.
- Cook the Pork Chops in Marsala Sauce: Return the pork chops to the skillet, coating them with the Marsala sauce. Cook for an additional 8-10 minutes until the pork chops are cooked through.
- Finish the Dish: Stir in butter until melted and the sauce has a glossy consistency. Season with salt and pepper to taste.
- Rest and Garnish: Remove the skillet from heat and let the pork chops rest for 5 minutes. This allows the juices to redistribute.
- Serve: Plate the pork chops, spoon the Marsala sauce and mushrooms over them. Garnish with chopped parsley.
Notes
- Ensure the pork chops are cooked to an internal temperature of 145°F (63°C).
- You can substitute chicken broth with beef broth for a richer flavor.
- Adjust the seasoning and thickness of the sauce according to your preference
