|Pork Chops Marsala|
We LOVED this!
Wow, we loved this so much we want to make this again...as in this week! This week we found another recipe blog, the name caught our attention...Noble Pig...how could we not take a peek :-) The woman who owns the blog also owns a vineyard called the Noble Pig. We just couldn't wait to share this recipe with you...staying up late to blog about it!
A few great things about this recipe...it's delicious, we didn't have to change anything to make it fit our Dukan diet, it was easy and by the way, did we mention it's delicious? The only thing we did change...the mushrooms. As mentioned before, the male half of this couple doesn't like mushrooms...he doesn't like the "dirt" taste. He will however eat straw mushrooms and other Japanese mushrooms...generally the ones grown above ground.
Prep Time: 10 minutes
Cook Time: 13-15 minutes
6 thin cut, boneless pork chops, fat trimmed (ours were 1/4" thick, if you're using 1/2" thick, use 4 chops)
kosher salt and pepper to season pork chops prior to pan frying
3 t. olive oil, divided or non stick spray
1 can straw mushrooms or 1 pkg. cremini mushrooms (or button mushrooms)
1 lg. shallot, chopped (1/4 c.)
1/2 t. dried thyme
1/2 c. chicken broth
1/3 c. cooking marsala wine
1 t. cornstarch
1 t. water
Evenly season pork chops on both sides with salt and pepper. Heat 2 t. olive oil in a pan over medium heat. Cook pork chops for approximately 5 minutes or until browned on the outside and slightly pink on the inside. Remove from pan and keep warm.
In the same pan, heat 1 t. olive oil. Add mushrooms, shallots and thyme. Cook for approximately 5 minutes or until shallots are softened. Add broth and wine to mixture and cook for approximately 2 minutes. In the meantime, mix the cornstarch with the water. Add cornstarch mixture to pan slowly while stirring. Your gravy will thicken. Pour gravy over pork chops and serve immediately. We had our pork chops with jasmine brown rice and grilled asparagus.
Enjoy...we sure did!