Pork Marsala with Mushrooms
Inspired by, Food & Wine
Serves: 4
Prep time: 40 mins.
Cook time: 15 mins.
Skill level: easy
Cooking method: cast iron skillet
ingredients:
4 (8- to 10-ounce) bone-in, center-cut pork chops (1-inch thick)
1 ½ teaspoons black pepper
2 teaspoons kosher salt, divided
1 ⅓ cups unsalted chicken broth
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
1 large shallot, finely chopped (about ½ cup)
1 (8-ounce) package sliced fresh cremini mushrooms (3 cups)
1(4-ounce) package fresh wild mushroom blend (1 ½ cups)
1½ teaspoons fresh thyme leaves or ½ teaspoon dried
2 tablespoons all-purpose flour
⅔ cup Marsala wine
1 cup heavy whipping cream
½ teaspoon Italian seasoning
½ teaspoon garlic powder
½ cup buttermilk
Chopped fresh flat-leaf parsley, for garnish
instructions:
Step 1 - Sprinkle pork chops evenly with pepper and 1 1/2 teaspoons salt. Let stand at room temperature for 15 minutes.
Step 2 - While pork is resting, bring chicken broth to a boil in a 12-inch cast-iron skillet over medium-high. Cook until reduced by half, about 5 minutes. Pour broth into a small heatproof bowl; set aside.
Step 3 - Return skillet to medium-high heat; add butter and oil, stirring until butter melts. Add pork chops; cook until golden brown, 4 minutes per side. Transfer to a plate.
Step 4 - Add shallot to skillet; cook over medium-high, stirring constantly, until translucent, about 1 minute. Add mushrooms; cook, undisturbed, until mushrooms begin to release moisture, about 2 minutes; stir and cook, stirring occasionally, until mushrooms begin to brown and moisture evaporates, about 3 more minutes. Stir in thyme; cook until fragrant, about 30 seconds.
Step 5 - Sprinkle flour over mushrooms in skillet; cook, stirring often, until well incorporated, about 1 minute. Add Marsala; cook, stirring occasionally, until slightly reduced, about 3 minutes.
Step 6 - Stir in reduced chicken broth, cream, Italian seasoning, garlic powder, and remaining 1/2 teaspoon salt into mushroom mixture in skillet; bring to a boil over medium-high. Reduce heat to medium; cook, stirring occasionally, until sauce is slightly thickened, about 5 minutes. Reduce heat to a simmer; nestle pork chops into mushroom mixture; cook until an instant-read thermometer inserted into thickest portion of pork registers 140°F, about 5 minutes. Garnish with more fresh thyme, if desired.
grandpa’s thoughts:
With a slightly smoky, deliciously creamy sauce, this is everything a Marsala dish should be. The meaty bone-in pork chops are crispy on the outside and tender and juicy inside. Using a blend of wild mushrooms and cremini mushrooms amps up the umami in the sauce. . Serve the pork Marsala with angel hair pasta or mashed potatoes and roasted broccoli.