Pork Chops In Mushroom Marsala Sauce
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This easy pork chops recipe served with mushrooms and coated in creamy marsala sauce is the ultimate one-dish meal for all seasons. Try this simple recipe.
02 October, 2012
ingredients
Pork chops
4, boned
Onion
1, peeled and finely diced
Garlic
1, peeled and finely diced
Button mushrooms
400 g, cleaned and sliced
Vegetable oil
15-30 ml
All purpose flour
30-45 ml
Marsala
200 ml
Meat stock
150 ml
Salt
To taste
Pepper
To taste, freshly ground
Preparation
Pork Chops In Mushroom Marsala Sauce
Wash and dry the pork chops and pound flat. Cut each chop in half.
Heat the oil in a frying pan and fry the mushrooms in batches until golden brown. Take out of the pan.
Then season the meat with salt and pepper and coat in flour.
Fry in oil on both sides until golden brown, then deglaze the pan with Marsala and cook until reduced slightly.
Add a little meat stock. Chop the garlic and onions, add to the pan.
Return the mushrooms to the pan, cover and cook slowly over a low heat for about 10 minutes, or until done.
Turn the meat occasionally.
The sauce should be slightly creamy; use more or less stock as necessary.
Season to taste with salt and pepper and serve.
Serve with pasta or white bread.
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