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Mushroom Marsala Pork Chops

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This weeks simple one pot meal is Mushroom Marsala with Pork Chops. It's quick, packed with umami flavor, and simply nutritious.  Marsala sauce is a typical Italian sauce with Marsala wine, which is a more sweet Italian wine. Cooking with alcohol creates so much more depth to a dish. Even you just saute some onions and vegetables and a tablespoon of white, red, or sweet wine it really takes the dish to the next level. 

Weeknights are busy, and depending on your lifestyle if you have kids, work late, commute, or belong to a sports team weeknights are not the time to be spending 1-2 hours in the kitchen. Well most don't even have that amount of time on the weekend. I do believe in making the time to cook, but lets face it sometimes the time really isn't there. That is why I like to create simple, but very rich and flavorful dishes that can be ready in no time. This recipe will become a staple in your weeknight meal plan. You can also prepare the sauce ahead of time and warm it on the stove right after you cook the pork chops or cutlets. This recipe for Mushroom Marsala Pork Chops will make you think it was an elegant meal, but instead it's a regular Wednesday after a long day of work. I am a huge fan of this dish as a left over. Serving this with a side of roasted herb potatoes, or pasta makes it a great recipe to serve for guests. When you are entertaining you don't want to be in the kitchen for hours preparing or cooking while your guests are enjoying themselves. So again prepare the mushroom marsala sauce ahead of time and warm up just when you are about to serve the meal. You can sear the pork chops and then finish them in the oven and plate when done. 

RECIPE:

Yields 4 servings 

Time 20-25 minutes 

INGREDIENTS: 

4 pork chops - no bone 

1 frozen bag mixed mushrooms - I purchased Whole Foods 365 brand 

1 large yellow onion - sliced 

1 garlic clove - minced 

1/3 cup marsala wine 

3 tablespoons olive oil 

Salt + Pepper 

Flat leaf Parsley for garnish 

METHOD:

1. Slice onion and mince the garlic clove. 

2. Heat a large skillet pan with olive oil over medium heat. Add the onion and a pinch or 2 of salt. Let the onion sweat for 3-5 minutes. Then add the frozen bag of mushrooms and the garlic. The mushrooms contain a lot of water so let this cook for 5- 8 minutes to let the liquid evaporate. 

3. Add the marsala wine and let this reduce 1/4th. 

4. Meanwhile season well the pork chop with salt and pepper. Add them to the pan with vegetables. Let it cook for 4 minutes on one side then flip and cook for another 2-3 minutes. Remember there is no bone in the pork chop so it will cook quickly and if over cooked can be very dry. 

Serve with a garnish of parsley and enjoy! 

 

 

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