Pork Marsala

By michelle1026

Ingredients

• Pork:
• 1-2 lbs center cut pork chops (thin cut)
• 3 TBS olive oil (divided)
• 2 TBS unsalted butter
• 1/2 cup all-purpose flour
• salt and pepper to taste
• Sauce:
• 4-8 oz baby bella mushrooms (sliced)
• 2 TBS shallots (minced)
• 2 tsp minced garlic
• 1 TBS all-purpose flour
• Deglaze:
• 1/2 cup dry Marsala wine
• 1 cup half-and-half
• 1 TBS dried parsley

Preparation

Step 1

Place each pork chop between plastic wrap and pound with the flat side of a meat mallet to pound each piece to about 1/4 inch thickness.

Heat 1 TBS each olive oil and butter to saute pan over medium-high heat. Combine flour, salt, and pepper in a shallow dish. Dredge each pork piece in flour, shaking off excess. Saute half the pork pieces 3-4 minutes on each side until browned. Transfer to plate. Add 1 TBS olive oil and 1 TBS butter to pan. Saute remaining pork. Transfer to a plate and tent with foil to keep warm.

For sauce, add remaining 1 TBS olive oil to saute pan. Add mushrooms, saute until brown (5-7 minutes). Add shallots and garlic, cook until softened (2-3 minutes). Stir in 1 TBS flour. Cook 1 minute.

Deglaze pan with Marsala wine, scraping up any browned bits. Cook until sauce is reduces by half. Stir in half-and-half, simmer 5 minutes. Return meat and juices from plate to the pan. Heat through.