Wednesday, December 14, 2011

Pork Marsala

I'll probably be back to soups in another day but I made another delicious recipe! We were supposed to have a spinach side with it to balance out the meal but someone ate the spinach in his salad for lunch...

Pork Chop Marsala with Buttered Noodles
Serves 2

All purpose flour
2 thick center-cut pork loin chops, sliced to make 4 thinner chops
1 Tbsp canola oil
4 Tbsp butter, unsalted (divided)
1 tsp garlic
1/8 cup shallots, minced
1 8-oz. package of mushrooms (your favorite variety), sliced
1/4 cup dry marsala wine
1 tsp lemon juice
1/8 cup chicken broth
1 tsp fresh sage, chopped
1 Tbsp fresh parsley, chopped
no yolk egg noodles, dry
Parmesan, grated


Season pork chops and dredge through flour. Heat oil in a pan over medium high heat and then add the chops. Brown chops about 5 minutes on each side. Remove from pan.

Add about 1 Tbsp of butter to the pan. Throw the garlic and shallots in the pan and cook for about 1 minute. Add mushrooms and cook for around 4-5 minutes or until they start to brown.

Deglaze the pan with the wine and then add the lemon juice. Next add the broth and stir in the sage. Bring to a boil for about 1 minute. Then reduce heat to low until the liquid reduces about 75%.

Remove from heat and stir butter in the sauce. Add the chops back to the pan and garnish with parsley.  Serve alongside the noodles.

Noodles can be cooked while you are preparing the marsala sauce. They should be cooked according to package directions and drained. Then gently stir in 1 1/2 Tbsp butter and sprinkle with parmesan.

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