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)
More From Cooking Light
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.
Only you will be able to view, print, and edit this note.Add Note
More Recipes for Main Dishes