Pork Marsala with Mushrooms
Description
You'll feel like you are eating in a fancy restaurant when you serve this awesome dish. It's super easy to prepare with little prep. Serve it with mashed potatoes, rice, egg noodles or your favorite pasta.
Ingredients
3–4 T. olive oil
4 boneless pork chops, pounded to 1/2 inch thickness (about 1 1/2 lb.)
1/4 c. all-purpose flour
kosher salt and black pepper
2 oz. prosciutto, thinly sliced
2 T. unsalted butter
16 oz. cremini or baby bella mushrooms, quartered
1 small shallot, finely diced
4 cloves garlic, finely chopped or minced
8–10 sprigs fresh thyme (about 2 T.)
1 c. dry marsala wine
1 c. chicken stock
1/4 c. heavy cream
Directions
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Place a pork chop between 2 pieces of plastic wrap or parchment paper; use a meat mallet or rolling pin to pound the pork chops to 1/2 inch thickness. Repeat with remaining pork chops.
Add flour to a large plate, sprinkle in pepper and 1 t. salt. Dredge both sides of pork cutlets in the flour mixture, shaking off any excess flour; set aside.
Add olive oil to a large, heavy-bottomed skillet over medium-high heat. When oil is hot, carefully add pork cutlets to the skillet, working in batches to avoid over-crowding the skillet. Sear pork 3-4 minutes per side, until browned. Transfer to a platter; set aside.
Reduce heat to medium; add prosciutto to the skillet; cook, stirring constantly, 2-3 minutes, until crisp; transfer prosciutto to the platter; set aside.
Add butter to the skillet; when butter has melted, add mushrooms and shallot; season with 1/2 t. salt and pepper. Cook, stirring occasionally until mushrooms soften and are brown around the edges. Stir garlic and thyme into the skillet, cooking 1-2 minutes until fragrant.
Deglaze the skillet with marsala wine and chicken stock, slowly pouring into the skillet while scraping up any browned bits on the bottom. Increase heat to medium-high; bring mixture to a boil for 2-3 minutes, until reduced slightly. Stir in heavy cream. Nestle pork chops back into the skillet; cook 2-3 minutes, stirring occasionally.
Serve pork chops topped with mushrooms, crispy prosciutto and marsala sauce.
4 servings.