Pork Chop Marsala
22 to 24 minutes
Four 6 to 8 ounce Swift Premium® Bone In Pork Chops, cut 3/4 inch thick (Porterhouse Pork Chops)
Salt and coarse-ground black pepper
1/4 cup all-purpose flour
2 to 3 tablespoons olive oil
1 large clove garlic, minced (3/4 teaspoon)
4 cups sliced fresh cremini mushrooms (about 10 ounces)
1/2 cup reduced-sodium chicken broth
1/2 cup dry Marsala wine
2 tablespoons heavy whipping cream (optional)
Remove pork chops from refrigerator 15 minutes before cooking. Pat pork chops dry with paper towels. Season with salt and pepper. Dredge pork chops in flour to coat; shake off excess.
Cook chops, uncovered, in 1 to 2 tablespoons hot oil in very large skillet over medium to medium-high heat for 8 to 9 minutes or until instant-read thermometer inserted near centers reads 145°F., turning chops over halfway through cooking. Remove; cover with foil to keep warm.
Carefully wipe skillet with paper towels. Add remaining 1 tablespoon oil and garlic to skillet; sauté about 30 seconds. Add mushrooms; cook over medium heat about 5 minutes or until tender. Remove skillet from heat.
Combine broth and Marsala; stir into mushroom mixture in skillet. Return skillet to heat; bring to boil. Reduce heat and gently boil, uncovered, about 5 minutes or until liquid is reduced by half. If desired, stir in cream; bring to boil.
Return chops to skillet, turning to coat; heat through and serve.
Recipe Nutrition Overview
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