Pork Marsala with Mushrooms & Shallots
Pork Marsala with Mushrooms & Shallots
A tender pan seared pork chop is cooked in it's own juices with mushrooms & shallots for flavoring, creating a natural caramelized gravy.
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Course: Main Course
Cuisine: American, Italian
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4
Calories: 395kcal
Ingredients
- 1 lb boneless cut pork chops
- 2 shallots thinly sliced
- 3 cloves garlic, minced
- 8-12 oz sliced baby bella mushrooms
- 1/2 cup Marsala wine
- 1/2 cup chicken broth
- 2 tbsp olive oil
- 2 tbsp butter
- 1/3 cup flour
- 1 tsp garlic powder
- salt & pepper, to taste
- fresh thyme leaves
- Dijon mustard
Instructions
- To a shallow plate, add the flour, garlic, and salt & pepper. Use a fork to evenly mix.
- Dredge the pieces of pork in the flour mixture, liberally coating all sides. Use your fingers to press the mixture in, if needed. Shake off any excess, and transfer to a clean surface until needed.
- Add the butter & oil to a large skillet, and melt over medium high heat. Once melted, let the skillet get hot and smoky, then add the battered pork to the skillet.
- Let the pork chops cook until golden brown. Flip the chops, cooking until the other side is also golden brown.
- Lower the heat to medium low, add the mushrooms, shallots, and garlic. Stirring to evenly combine.
- Add the wine and broth, stirring to combine and scrape up the bits on the bottom of the pan, until combined.
- Stir in the fresh thyme leaves, cover, and let the mixture simmer for 5-8 minutes.
- Stir in the mustard, and let the mixture simmer for another 2-3 minutes, uncovered. When the sauce has thickened to a gravy-like consistency, it's done.
- Remove the skillet from heat. Serve the pork chops over a bed of rice, with sauce and mushrooms spooned over top.
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