Creamy Pork Chops Marsala

Prep Time: 10 mins | Cook Time: 30 mins | Total Time: 40 mins | Yield: 4 Servings

The sauce alone of this delicious dish is more than enough to satisfy all your cravings today! Oh, man, you are so in for a treat! Try this recipe now and I promise you it is worth all your time and effort. Enjoy!

Ingredients:

1 tbsp olive oil

2 tbsp unsalted butter

4 thin-cut boneless pork chops (¼- to ½-inch thick)

8-10 oz. cremini mushrooms, cleaned, stems removed, and caps cut into ¼-inch slices

¾ c dry Marsala wine

½ c chicken stock

¼ c all-purpose flour, plus 2 tbsp

1 large shallot, chopped (about ⅓ c)

⅓ c heavy cream

1 tsp fresh rosemary, chopped

1 tbsp fresh thyme leaves, chopped

kosher salt and freshly ground black pepper

Directions:

Rub each pork chop with salt and pepper.

Coat each seasoned pork chop with flour, then shake off any excess.

Place a large skillet on the stove and turn the heat to medium-high.

Add butter and allow it to melt.

Add the pork chops into the skillet and cook each side for about 4 minutes or until golden brown.

Remove the pork chop from the skillet and transfer them onto a clean plate. Cover with foil and set them aside.

In the same skillet, add the mushrooms and shallots. Sprinkle salt and pepper to taste, then sauté until soft.

Add about 2 tbsp of flour into the skillet, then whisk and cook for a minute.

Add the Marsala, then stir and cook for a minute. Scrape the bottom of the skillet to get the browned bits.

Pour in the chicken stock and stir until well mixed. Allow the mixture to boil.

Reduce the heat to low, then simmer everything for about 5 minutes or until the texture becomes thick.

Add the heavy cream, rosemary, thyme, salt, and pepper. Stir until well mixed.

Put the pork chops back to the skillet and spoon the delicious sauce over. Simmer for another 2 minutes.

Garnish with your preferred herbs.

Serve over mashed potatoes or rice. Enjoy!

Nutrition Facts:

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