Pork Chops Marsala

• Meat

  • 2 Pork chops

• Produce

  • 8 oz Button mushrooms
  • 1 Garlic cloves
  • 1/2 cup Onions
  • 4 oz Shitake mushrooms

• Canned Goods

  • 1/2 cup Chicken stock

• Baking & Spices

  • 1/2 cup Flour
  • 2 Salt and pepper

• Oils & Vinegars

  • 2 tbsp Oil

• Dairy

  • 2 tbsp Butter
  • 1/4 cup Heavy cream

• Beer, Wine & Liquor

  • 1/3 cup Marsala wine

• Other

  • 1 tablespoon fresh dill or ½ teaspoon dried

Found on recipesfoodandcooking.com

Description

Ingredients

• 2 - 3 pork chops
• ½ cup flour
• salt and pepper
• 2 tablespoons oil
• 8 oz. button mushrooms
• 4 oz. shitake mushrooms (optional)
• 2 tablespoons butter
• ½ cup onions
• 1 - 2 garlic cloves
• ½ cup chicken stock
• ⅓ cup marsala wine
• 1 tablespoon fresh dill or ½ teaspoon dried
• salt and pepper
• ¼ cup heavy cream

Directions

• Saute the button mushrooms in the butter until they start to brown. Add the shitakes, onions and garlic. Cook until the onions start to caramelize (see pic above). Add a little salt and pepper. Stir in the chicken broth and reduce to half. Take off the heat while you make the pork chops.
• Put the flour on a plate or piece of waxed paper. Add salt and pepper to the pork chops. Dredge in the flour, coating well. Heat the oil in a frying pan. Add the pork chops and fry until the turn brown and then flip over and cook the other side. When almost done put the pork chops on a piece of paper towel to get rid of excess oil. Add to mushroom mixture.
• Add the Marsala and let cook for about 2 minutes. Add the heavy cream and dill to the mushroom and pork chops. Cook another 5 minutes or until the cream reduces by half. Serve.