Pork Marsala with Mushrooms
Get dinner on the table in 30 minutes flat with this easy recipe.
By Ree Drummond
Yields:
6 serving(s)
Prep Time:
30 mins
Total Time:
30 mins
Jump to recipeThis simple pork dish is great with egg noodles or mashed potatoes.
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Ingredients
- 6
boneless pork chops (about 2 pounds)
Kosher salt and black pepper, to taste
- 1/2 cup
all-purpose flour
- 2 Tbsp.
olive oil
- 4 Tbsp.
salted butter
- 1 lb.
white button mushrooms, quartered
- 1 cup
Marsala wine
- 1 cup
beef broth, plus more as needed
- 2 tsp.
cornstarch
- 1/2 cup
heavy cream
Buttered egg noodles, for serving
Chopped fresh parsley, for topping
Directions
- Step 1Place the pork chops between 2 pieces of plastic wrap and pound with a mallet or heavy skillet until ¼ inch thick.
- Step 2Season the pork on both sides with salt and pepper. Put the flour in a shallow dish and dredge the pork in it, shaking off any excess.
- Step 3Heat the olive oil and 2 tablespoons butter in a large skillet over medium-high heat. Add half of the pork and cook until browned and cooked through, 2 to 3 minutes per side. Remove to a plate and set aside. Repeat with the remaining pork.
- Step 4Add the mushrooms to the skillet and stir them around. Cook until golden brown, 5 to 6 minutes.
- Step 5Pour in the Marsala and beef broth and stir to deglaze the pan, scraping up the browned bits. Cook until the liquid is reduced by half, 5 to 6 minutes. (If the liquid reduces too quickly, splash in more broth as needed.)
- Step 6Whisk the cornstarch into the heavy cream in a small bowl. When the Marsala sauce is dark and rich, pour
in the cream mixture and let it bubble and thicken for another minute. Turn off the heat and stir in the remaining 2 tablespoons butter. Serve the pork with buttered noodles and spoon some of the mushrooms and Marsala sauce on top. Sprinkle with parsley.
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