Wednesday, July 9, 2008

Pork Chops Marsala

This recipe is quick enough for a weeknight meal yet it's delicious and more healthy than not. It's not like my chicken marsala, which has more of a restaurant quality and takes more time, where I pound the chicken thinly, dredge it in flour and make a very thick marsala sauce with a nice amount of butter. This is a quicker version so if you want to thicken it up a bit just add a little cornstarch/water mixture to your sauce before pouring it over your meat. I don't mind the thinness because I just look at it as a variation of the other marsala and appreciate it for that. You may also want to double up on the sauce.

4 boneless pork loin chops (I used on the bone and it was still great)
Olive oil
1 8oz pkg sliced cremini or special blend mushrooms
1 large shallot, chopped
1/2 tsp dried thyme
1/2 cup of reduced sodium chicken broth
1/3 cup marsala wine
Whole grain brown rice

Season pork chops on both sides with salt and pepper. Heat a little oil in skillet, add chops and cook 6 minutes, turning once. Do not overcook. Transfer to plate and keep warm. In same skillet, add a little more oil, add mushrooms, shallots and thyme. Cook until mushrooms are browned. Add broth and wine to mixture, cook for 2 minutes. Place your chops on top of rice, and top with wine sauce.

4 comments:

Yana said...

I love, love, love your blog! :) These recipes are amazing! I am so adding you to my blogroll!

Be well,
Dai

Apple Joos said...

Thanks for the comment! I know it sounds silly, but my phone barely ever leaves my purse, which I barely ever take out of the house. I can see, though, losing it in a public bathroom. Ew. Just... ew...

Yana said...

I found you through "next blog!

:)

Hipmomofboyz said...

Thanks so much for stopping by. I get so excited when someone new leaves me a message.....
I will have to check out some of your recipes.