Pork Chops With Mushroom Marsala Sauce Recipes

CLASSIC PORK CHOP MARSALA

Steps:

• In a large non-stick skillet, heat on moderate heat, 2 to 3 tablespoons of olive oil with butter, and toss in the diced onions and garlic. Simmer on low heat for about 15 minutes, or until the onions soften and caramelize. Transfer to a bowl and set aside.
• In the same skillet, drizzle 2 tablespoons of olive oil, and toss in the mushrooms, red pepper flakes, 1/8 teaspoon of garlic powder, and thyme. Saute on moderate heat, until the mushrooms are golden brown and pour in 1/4 cup of Marsala wine.
• Simmer until the wine reduces and mushrooms are fully cooked for about 10 to 12 minutes. Season with a little salt and black pepper to taste. Transfer to a bowl, and set aside.
• Season each pork chop with some salt, garlic powder, and black pepper. Using the same skillet, heat 1 tablespoon of olive oil again on moderate heat.
• On a shallow plate, add the flour. Flour all the sides of each pork chops and transfer to the skillet.
• Sear the pork chops on both sides until golden color, about 8 minutes per side. Next, add in the 1/4 cup of marsala wine and lower the heat to a simmer.
• Transfer the onions and mushrooms back into the skillet, on top and around the sides of the pork chops. Pour in the remaining Marsala wine. Cover, and simmer on low heat for an additional 5 to 8 minutes, until the wine reduces.
• Slice into one pork chop to make sure it is cooked to your liking. Then serve.
• Serves: 3

PORK MARSALA WITH MUSHROOMS

Steps:

• Place the pork chops between 2 pieces of plastic wrap and pound with a mallet or heavy skillet until 1/4-inch-thick.
• Sprinkle the pork on both sides with salt and pepper. Put the flour in a shallow dish and dredge the pork in it, shaking off any excess.
• Heat the olive oil and 2 tablespoons butter in a large skillet over medium-high heat. Add half of the pork and cook until browned and cooked through, 2 to 3 minutes per side. Remove to a plate and set aside. Repeat with the remaining pork.
• Add the mushrooms to the skillet and stir. Cook until golden brown, 5 to 6 minutes.
• Pour in the Marsala and beef broth and stir to deglaze the pan, scraping up the browned bits. Cook until the liquid is reduced by half, 5 to 6 minutes. (If the liquid reduces too quickly, splash in more broth as needed.)
• Whisk the cornstarch into the heavy cream in a small bowl. Pour into the sauce mixture and let it bubble and thicken for another minute.
• Turn off the heat and stir in the remaining 2 tablespoons butter. Serve the pork with the Buttered Noodles and spoon some of the mushrooms and Marsala sauce on top. Sprinkle with the parsley.
• Add the egg noodles to a pan of salted boiling water and cook according to the package directions, 6 to 7 minutes.
• Drain, put back in the pan and add the butter, then season with salt and pepper. Add the parsley and toss.

PORK MARSALA

Steps:

• Mix flour, salt ,garlic salt, garlic powder, and oregano together in a medium bowl. Add pork chops, and toss until well coated.
• Heat butter and olive oil in a large skillet over medium heat. Place pork in skillet in a single layer, and cook, turning occasionally, until brown on both sides. Add mushrooms and minced garlic; cook and stir briefly.
• Stir in wine, scraping the skillet to loosen any brown bits. Cover and simmer over medium heat until pork is tender and sauce is thickened, about 15 minutes. If sauce is too thick, adjust by stirring in a small amount of wine.

PORK CHOPS WITH MARSALA AND PORCINI MUSHROOM SAUCE RECIPE - (3.5/5)

Steps:

• Pour the water into a 2 cup glass measuring cup, add the porcinis, and stir to submerge. Cover with a plate. Let soak until the mushrooms are soft, 20 to 30 minutes. Drain, reserving 1 cup of the soaking liquid and the porcini separately. If the porcini pieces are large, roughly chop them and set aside. While the mushrooms are soaking, prepare the pork chops. In a small bowl combine 2 tsp of the rosemary, 1 tsp salt, and 1/2 tsp pepper. Brush the pork chops on both sides with the oil and season evenly with the spices. Prepare the grill for direct cooking over high heat. In a large skillet over medium-high heat, melt the butter. Add the creminis and cook until they release their liquid and become tender and browned, 7 to 8 minutes, stirring frequently. Stir in the drained porcini, 3/4 cup of the scallions, and the remaining 1 1/4 tsp rosemary. Saute for 2 minutes. Add the marsala and boil until reduced by about half, 1 to 2 minutes. Add the broth and the 1 cup reserved porcini soaking liquid, leaving any sediment behind. Boil until slightly reduced, 3 to 4 minutes. Stir in the cream and boil until the liquid thickens to your desired sauce consistency, 3 to 5 minutes. Season the sauce with 1/2 tsp salt and 1/4 tsp pepper. Brush the cooking grates clean. Grill the pork chops over direct high heat, with the lid closed as much as possible, until they are slightly pink in the center, 6 to 8 minutes, turning once or twice. Remove from the grill and let rest for 3 to 5 minutes. Spoon the mushroom sauce over the pork chops and top with the remaining 1/4 cup scallions. Serve warm.