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Pork Marsala with Mushrooms & Shallots<\/p>\nPork Marsala with Mushrooms & Shallots<\/p>\n
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1 lb boneless center cut pork chops (on the thin side)<\/p>\n
2 thinly sliced shallots<\/p>\n
2 chopped garlic cloves<\/p>\n
1 box pre sliced baby bella mushrooms<\/p>\n
1\/2 C. Marsala wine<\/p>\n
1\/2 C. chicken stock<\/p>\n
about 2 T. olive oil<\/p>\n
about 2 T. butter<\/p>\n
about 1\/3 C. all purpose flour<\/p>\n
about 1 tsp. of garlic powder<\/p>\n
about 1\/2 tsp. of Kosher salt and ground pepper<\/p>\n
fresh thyme<\/p>\n
Dijon Mustard, optional<\/p>\n
<\/p>\n
On a plate or shallow bowl add flour, garlic powder and salt and pepper-mix. Toss your pork in the mixture to coat all sides and tap off the excess. In a saut\u00c3\u00a9 pan or similar add butter and oil to a medium high heat, when butter is melted, add pork. Add pork to pan and cook, flipping over one time when sides get golden brown. Lower the heat to medium-lowish and add your mushrooms, shallots, and garlic to the pan. Use tongs to toss them around so they are touching the pan. Add in your Marsala wine and chicken broth and use a wooden spoon to scrape up the bits at the bottom of the pan. Add in fresh thyme (about a tsp.-T.) Cover the pan and let cook for about 7-8 minutes Optional- add in about a tsp. of Dijon Mustard (pork and mustard are a match made in heaven) and let cook for another 3-4 minutes uncovered It will be ready when the sauce has thickened into a gravy.<\/p>\n","protected":false},"excerpt":{"rendered":"
Pork Marsala with Mushrooms & Shallots 1 lb boneless center cut pork chops (on the thin side) 2 thinly sliced shallots 2 chopped garlic cloves 1 box pre sliced baby bella mushrooms 1\/2 C. Marsala wine 1\/2 C. chicken stock about 2 T. olive oil about 2 T. butter about 1\/3 C. all purpose flour about 1 tsp. of garlic powder about 1\/2 tsp. of Kosher salt and ground pepper fresh thyme Dijon Mustard, optional On a plate…<\/p>\n