Pork chops marsala

Dinner tonight, July 27, 2015
You can never go wrong with this simple but delicious dish
  • 4 servings
  • 4 boneless pork loin chops, 1/2" thick (4 oz. each), trimmed of fat
  • Salt and freshly ground pepper
  • 3 teaspoons olive oil, divided
  • 1 package (8-10 oz.) sliced cremini or white mushrooms
  • 1 large shallot, chopped (1/4 cup)
  • ½ teaspoon dried thyme or 1-1/2 teaspoons fresh thyme leaves
  • ½ cup chicken broth
  • cup Marsala wine
  • 1 teaspoon cornstarch
1) Evenly season pork chops, on both sides, with 1/2 teaspoon salt and 1/4 teaspoon ground black pepper.
In a 12-inch skillet (the recipe suggested nonstick), heat 2 teaspoons oil on medium 1 minute.  Add chops and cook 6 minutes or until browned on the outside and still slightly pink in the center, turning over once.  Transfer chops to a platter; keep warm.
In the same skillet, heat remaining oil 1 minute.  Add mushrooms, shallot and thyme; cook 5 minutes or until mushrooms are browned and shallot is softened.  Add broth and wine to mushroom mixture; cook 2 minutes.  Mix cornstarch with 1 teaspoon cold water and add it slowly to the mushroom sauce while stirring.  Place chops on plates and top with wine sauce.
Serve with asparagus or steamed green beans, maybe a side salad and rice.

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