The Kitchn: Give pork chops a Marsala makeover
For a fun, easy twist on chicken Marsala, give boneless pork chops a try for dinner instead. When cooked in a bit of browned butter and then simmered in a glossy sauce rich with golden-brown mushrooms and sweet Marsala wine, these pork chops can make dinner just a tad more elegant.
It may seem a bit fussy to use both oil and butter, but that's what makes this recipe special. The butter browns the chops and gives them a delicious nutty flavor. When whisked into the pan at the end, the butter also makes the sauce glossy and thick. The oil keeps the butter from burning, so it's necessary when searing the chops.
The third secret ingredient is flour, which does double duty here. When dusted onto the pork chops, it helps brown them and create a tasty crust during searing. Just a tablespoon of the leftover flour helps thicken the sauce, so make sure you don't throw it out. I love eating this pork chop Marsala with crusty bread to mop up every drop of sauce, but some buttered egg noodles would also be a great companion too.
Pork Chop Marsala
Serves 4
Prep time: 10 minutes
Cooking time: 30 minutes
4 (3/4-inch-thick) boneless pork chops (about 1 3/4 pounds total)
Kosher salt
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