Thursday, April 21, 2016

Pork Marsala


We’ve prepared Pork Marsala several times in the past few weeks and the sauce alone is worth making this dish. Truthfully I had forgotten how much I love Chicken and Veal Marsala. So when I spotted this recipe using pork on Pinterest from First Home Love Life, I knew we had to try it.

Using a wine such as Marsala gives a restaurant-quality finishing touch to dishes. In this particular case the Marsala is simmered in chicken broth along with meaty baby bella mushrooms and shallots, giving the dish a rich and complex character.

Marsala wine is a fortified wine produced in the region surrounding the city of Marsala on the island of Sicily. It has a raisin-like flavor and is served at room temperature. Although we mostly think of Marsala in cooking, traditionally it was served between the first and second course of a meal or on its own with a tasty cheese. Marsala can also be served as an after dinner drink.

There are two varieties of Marsala - dry or sweet. The dry is used for savory dishes and adds a nutty flavor and carmelization to the fond of veal, chicken or beef dishes. The sweet is used mainly in desserts such as zabaglione and tiramisu.

This upscale sauce alone is reason enough to try this dish. If you need more of an incentive, it’s simple to make and comes together quickly in 30 minutes or less.


Pork Marsala 
Slightly adapted from First Home Love Life, serves 4
Printable Recipe

4 boneless pork chops, about ¾ to 1” thick
About 1/3 cup all purpose flour for dredging
½ to 1 teaspoon garlic powder
Kosher salt and freshly ground black pepper to taste
2 tablespoons extra-virgin olive oil
2 tablespoons butter
8 ounces sliced baby bella mushrooms
2 peeled and thinly sliced shallots
2 peeled and chopped garlic cloves
½ cup dry Marsala wine
½ cup low-sodium, low fat chicken broth or homemade
1 tablespoon chopped fresh thyme leaves or 1 teaspoon dried
4 fresh thyme sprigs for garnish

On a plate or a piece of waxed paper, mix flour and garlic powder together. Season pork chops with Kosher salt and freshly ground black pepper on both sides. Dredge the seasoned pork chops in the flour and garlic powder mixture, then tap off excess.

In a non-stick sauté pan, add olive oil and butter and heat the pan over medium-high heat. When butter is frothy, add pork chops to the pan, turning once, allowing both sides to get golden brown. When pork reaches an internal temperature of 145 degrees F, which is medium rare, or 160 degrees F, which is medium, remove the chops to a plate and cover. (These temperatures are the guideline from the National Pork Council. We like our pork chops a little pinker, around 138 degrees F.)

Lower the heat to medium-low and add mushrooms and sauté, stirring occasionally until they have rendered their juices and are brown. Add shallots and garlic and cook for 1 – 2 minutes more, taking care that the shallots and garlic don’t burn. Add the Marsala wine and chicken broth. Using a wooden spoon, scrape up the fond (brown bits) from the bottom of the pan. Add the chopped fresh thyme, stir to incorporate, then cover the pan and let simmer for about 5 to 8 minutes more.

If the sauce has not thickened to your liking, make an arrowroot & water slurry (mix equal parts arrowroot and cold water in a small dish with a spoon), then stir the slurry into the sauce until the sauce is sufficiently thickened.

Serve the sauce over the pork chops, then garnish each chop with a fresh sprig of thyme. Mashed or oven roasted potatoes make a nice accompaniment.  

Variation: If you like, add a teaspoon of Dijon mustard to the sauce, which is always good with pork, when the fresh thyme is added.

For better viewing, click photos to enlarge.

This recipe will be shared with Foodie Friday at Rattlebridge Farms and Miz Helen’s Country Kitchen’s Full Plate Thursday.

We hope you’re having a nice week 
and thank you for visiting My Carolina Kitchen. 


27 comments:

  1. That looks delicious! Lovely flavours.

    Cheers,

    Rosa

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  2. This sure looks good Sam! Baby Bellas would be my 'shroom of choice too:@)

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  3. I agree on the flavors of the dish. We just had it at a local restaurant with chicken. I've not tried pork but am sure it would be just as delicious.

    Best,
    Bonnie

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  4. I too favor this dish Sam..looks so moist and delicious!

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  5. Another winner -- perfect for spring!

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  6. Love the idea of pork. Lovely recipe.

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  7. Sam, Laurie and I both love pork or veal Marsala. I like it because of the flavors imparted by the Marsala sauce and she likes it for that plus the fact that I'd give her all the mushrooms on my plate! Since I don't eat them, she always relishes a chance for extras when we're out for dinner. Take Care, Big Daddy Dave

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  8. I've made veal marsala in the past but I think I'd prefer using pork cutlets from now on. The Marsala suces is so flavorful!

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  9. Another wonderful dish to pin. Now I just have to make this for the sauce.

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  10. Great shot of a great presentation. We've made pork marsala but just used our recipe for chicken, but next time we'll use this one and side it with mashed potatoes. This made my mouth water.

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  11. Mmmmm...this looks so good. I love all of the mushrooms!! :-)

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  12. I have some pork tenderloin in the freezer and now I know what I'm going to make with it :) What a mouth-watering recipe, Sam, and your presentation looks wonderful.

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  13. Looks like a wonderful dinner Sam and using pork for a Marsala dish is such a great idea. You're making me so hungry!

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  14. I haven't made pork marsala in ages, and thank you for reminding me. This looks restaurant quality, for sure!

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  15. That marsala sauce is definitely a keeper, Sam. I am going to do this with chicken thighs.

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  16. It looks delicious, Sam! It's one of my favorite dishes and you did it perfectly! Have a great weekend!

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  17. I LOVE Marsala and have only used it to cook veal and chicken recipes. I so look forward to using it to cook pork - YUM! Thanks for another wonderful post, Sam:)

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  18. Hi Sam! What a delicious recipe. I've never thought to make masala with pork - and we both enjoy pork!

    I'm going to be making this soon!

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  19. A great alternative to chicken Marsala Sam. Will have to try it.

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  20. I can almost taste it, Sam! lovely, and we do love chicken marsala, so this is a definite for us to try. Hopefully you are all unpacked and settled and enjoying your new home.

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  21. One of my favorite ways to prepare a marsala dish! I'll have to try your recipe, Sam!

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  22. Your pork marsala looks so good. I haven't bought any Marsala since we moved to Florida…thanks for the reminder.

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  23. Another fabulous looking meal Sam! Its beautiful can taste it from here.

    Velva

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  24. Love this idea Sam, because we don't eat pork enough. Had chicken marsala twice out in restaurants in the last couple weeks...will definitely be trying this at home. Looks wonderful!

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  25. Dearest Sam,

    YUM! I see you are still at the top of your game. This looks absolutely divine.

    I am checking in from a long hiatus and wanted to drop by and see how you are.

    I plan to return to blogging, but I'm not sure when. I realize it has changed a lot, but I still love reading blogs, and yours has always been a particular favorite.

    The house renovations are ongoing. The brick masons started on this project a year and a half ago, finished after six months and are coming BACK, and the contractor has worked for about a year. For such a small house, it has taken a lot of time, but we are getting there. I can't wait to show you the kitchen. We have some fancy appliances, so I need to learn to cook. ;-) I will be coming by and swiping some recipes when we finally get in there. My IPAD broke with ALL of my recipes on there I had been saving. The good news is that I can read your blog for the best!

    Love to both of you...

    xo

    Sheila

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  26. Dearest Sam,

    YUM! I see you are still at the top of your game. This looks absolutely divine.

    I am checking in from a long hiatus and wanted to drop by and see how you are.

    I plan to return to blogging, but I'm not sure when. I realize it has changed a lot, but I still love reading blogs, and yours has always been a particular favorite.

    The house renovations are ongoing. The brick masons started on this project a year and a half ago, finished after six months and are coming BACK, and the contractor has worked for about a year. For such a small house, it has taken a lot of time, but we are getting there. I can't wait to show you the kitchen. We have some fancy appliances, so I need to learn to cook. ;-) I will be coming by and swiping some recipes when we finally get in there. My IPAD broke with ALL of my recipes on there I had been saving. The good news is that I can read your blog for the best!

    Love to both of you...

    xo

    Sheila

    ReplyDelete

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