I used thick pork chops so after adding the chops back to the skillet, I braised them for one hour in a 300 degree oven. Wonderful.
Pork Chops Marsala
Photo: Randy Mayor; Styling: Leigh Ann Ross
Give your weeknight pork chops a makeover with the comforting flavors of Marsala sauce. Save time in the kitchen by purchasing pre-minced garlic and pre-chopped mushrooms.
Yield: 4 servings (serving size: 1 pork chop and 1/2 cup sauce)
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Amount per serving
- Calories: 242
- Calories from fat: 25%
- Fat: 6.8g
- Saturated fat: 2.5g
- Monounsaturated fat: 2.9g
- Polyunsaturated fat: 0.6g
- Protein: 27g
- Carbohydrate: 15.4g
- Fiber: 1.1g
- Cholesterol: 67mg
- Iron: 2.1mg
- Sodium: 299mg
- Calcium: 44mg
- 6 tablespoons all-purpose flour, divided
- 4 (4-ounce) boneless center-cut loin pork chops (about 1/2 inch thick)
- Cooking spray
- 1/3 cup minced shallots (about 2)
- 2 teaspoons bottled minced garlic
- 1 (8-ounce) package presliced mushrooms
- 2 teaspoons chopped fresh thyme
- 1 cup fat-free, less-sodium chicken broth
- 1/4 cup Marsala wine or dry sherry
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Heat a large nonstick skillet over medium-high heat. Place 1/4 cup flour in a shallow dish. Dredge pork in flour. Coat pan with cooking spray. Add pork to pan; cook 4 minutes on each side or until browned. Remove pork from pan.
- Add shallots, garlic, and mushrooms to pan; sauté 3 minutes or until moisture evaporates. Add remaining 2 tablespoons flour and thyme to pan, and cook for 1 minute, stirring well. Combine chicken broth and Marsala, stirring until smooth. Gradually add broth mixture to pan, stirring constantly with a whisk; bring to a boil. Reduce heat and simmer 2 minutes or until sauce thickens.
- Return pork to pan; cook 2 minutes or until desired degree of doneness, turning to coat. Sprinkle with salt and pepper.
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