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Pork Marsala with Mushrooms

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.
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Prep Time 15 minutes
Cook Time 25 minutes
Resting Time 5 minutes
Total Time 45 minutes
Course Main Course
Cuisine Italian - American
Servings 4 servings
Calories 600 kcal

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

  1. Ensure the pork chops are cooked to an internal temperature of 145°F (63°C).
  2. You can substitute chicken broth with beef broth for a richer flavor.
  3. Adjust the seasoning and thickness of the sauce according to your preference
FAQ:
Q: Can I use bone-in pork chops?
A: Yes, bone-in pork chops can be used. Adjust cooking time accordingly.
Q: Can I use a different wine instead of Marsala?
A: While Marsala wine provides a distinct flavor, you can substitute it with a dry sherry or white wine.
Q: Can I prepare the breadcrumbs mixture in advance?
A: Yes, you can mix the breadcrumbs and Parmesan in advance and store them in an airtight container.
Keyword Italian, Marsala Wine, Mushrooms, pork chops, Pork Marsala