Time: 30 minutes
Yield: 6 servings
Pork Marsala might just be the pinnacle of pork chop perfection, and you can plate this restaurant-quality meal in 30 minutes or less with a few simple ingredients. Juicy golden-brown pork chops rest in a creamy, buttery red wine sauce. Combined with tender sautéed mushrooms and served over buttered noodles, this is a 5-star meal that tastes even better than it sounds. Your taste buds and your wallet will thank you bite after bite.
Ingredients• 6 pork chops, boneless • kosher salt, to taste • black pepper, to taste • 1/2 cup all-purpose flour • 4 tablespoons salted butter • 2 tablespoons olive oil • 1 pound white button mushrooms, quartered • 1 cup beef broth, plus more as needed • 1 cup Marsala wine • 2 teaspoons cornstarch • 1/2 cup heavy cream Optional for serving: • buttered egg noodles, to taste • parsley, to taste, chopped
Before prepping the pork chops, check to see if they have bands of fat at the edges. If they do, make shallow cuts in the fat going down to the sinew about 1 inch apart from each other. This will help to prevent the pork chops from curling during the cooking process.
Set the pork chops between 2 pieces of plastic wrap, then beat them with a heavy skillet or mallet until 1/4-inch thick.
Season the pork on both sides with the salt and pepper, to taste.
Place the flour in a shallow dish.
Dredge the pork in the flour, shaking off the excess.
In a large skillet, over medium-high heat, heat 2 tablespoons of butter with the olive oil.
Add in half of the pork chops, cooking until browned and cooked through at 145 degrees F, around 2-3 minutes per side.
Transfer to a plate and set aside.
Repeat this process with the remaining pork.
Add the mushrooms to the skillet, stirring them occasionally.
Cook until golden brown, about 5-6 minutes.
Pour in the beef broth and Marsala wine, stirring to deglaze the pan, scraping up the brown bits at the bottom. This will help deepen the meat flavors of the sauce.
Cook until the liquid is reduced by half, about 5-6 minutes. Add in more broth as needed if the liquid reduces too quickly.
In a small separate bowl, whisk the cornstarch into the heavy cream.
Once the Marsala sauce is rich, dark in color, and reduced by half, pour in the cream mixture and allow it to bubble and thicken for about 1 minute.
Turn the heat off, stirring in the remaining 2 tablespoons of butter.
Serve with buttered noodles, with the mushrooms and Marsala sauce on top and garnished with the parsley.