Over the past few weeks we have been doing a lot of grilling, especially pork chops. So tonight I felt like doing something different, and was inspired by the Chicken Marsala I made several months ago.
- 3 boneless pork chops
- Salt, pepper, flour
- Olive oil
- 2 tbsp chopped shallots
- 1 c chopped mushrooms; I used a mix of baby bellas and white mushrooms
- 1 1/2 tbsp chopped fresh sage
- 1 1/2 c chicken broth
- 1/3 c Marsala wine
- 1 tbsp cream (I used half and half, light or heavy cream would work as well)
- Preheat oven to 400 degrees
- Heat chicken broth in a small pot and let simmer until reduced by half
- Heat 1 tbsp olive oil in a large pan. Season chops with salt and pepper and dust with flour. Cook chops for 4 min per side, or until golden brown. Transfer to a baking dish and put in the oven to finish cooking, about 10-15 minutes depending on their thickness.
- Add 1 tbsp olive oil to the pan. Add shallots, cook 2 minutes. Add mushrooms, cook 2 more minutes. Add sage and toss. Deglaze pan with the Marsala wine and stir rapidly for 2 minutes. Add chicken broth and bring to a simmer. Whisk in cream and let sauce simmer for 5 minutes.
- Serve sauce over the chops
This was a very nice, earthy sauce, and felt like a fall meal with the mushrooms and sage. I will definitely make this one again, and would love to try it with a pork tenderloin, sliced before adding the sauce.
I served the pork with these roasted fingerling potatoes and roasted Brussels sprouts.