Saturday, April 28, 2012
Pork Chops Marsala
I thought I'd write out my tried and true recipe for Pork Chops Marsala. I don't measure anything, so it's a bit imprecise. Start out with the pork chops that you plan to use. Bone-in, boneless, your choice. Salt and pepper the pork chops and brown them on all sides in olive oil. When browned, remove them to a plate and cover with foil. In the pan, add some thinly sliced yellow onion and sliced cremini mushrooms, adding more oil if the pan is too dry. When the juices start to come out of them, add some crushed garlic. When it's all cooked down, remove the pan from the heat and add Marasla wine, between 1/2-2/3 of a cup, I'd say. Let the alcohol burn off and reduce to at least half, then add chicken stock up to about halfway up the pan. Season with salt and pepper, mix everything together and then add the pork chops back to the pan. Cover and cook, over medium heat to braise the chops until they are cooked to your liking. I like mine still slightly pink in the center. When they're done remove from the pan again (use a different plate!) and thicken the sauce with a cornstarch slurry over boiling heat until as thick as you like it. Season to taste again and serve with the pork chops.