I'm a simple man on a quest for good food that's easy to make. Thank you!! 1 pound boneless pork loin chops, pounded thin. But switching up your side dishes can bring a refreshing change to a classic comfort food dish. It blended beautifully. This recipe is super easy and tasted great. Serve the pork with the Buttered Noodles and spoon some of the mushrooms and Marsala sauce on top. Place pork in skillet in a single layer, and cook, turning occasionally, until brown on both sides. Wow! I served it with "smashed" red potatoes which were made with chives & sour cream. Add the parsley and toss. 455 calories; protein 17.6g 35% DV; carbohydrates 18.3g 6% DV; fat 27.6g 42% DV; cholesterol 61mg 20% DV; sodium 356.2mg 14% DV. Threw in a pre-sliced package of baby bella mushrooms so I had almost no work at all. I subsituted cabernet for the marsala so I didn't have to buy a whole bottle of wine and it tasted almost the same. did I mention this is only the 2nd thing I ever cooked, not counting BBQing. Herbed and garlic pork with a sweet Marsala wine--easy to make! We didn't like this at all. Melt a few tablespoons of butter in a skillet over medium heat. That earns it a solid home on the regular rotation at our house. Amount is based on available nutrient data. I didn't want to stir the sauce while the pork chops are still in the skillet so removed the chops into a baking dish, cooked the mushrooms, garlic and wine for 5 minutes in the skillet, poured the sauce over the pork chops and baked in the oven at 350° for 10 minutes. Nope. Put the flour in a shallow dish and dredge the pork in it, shaking off any excess. Excellent combination of ingredients resulting in an excellent dish. I even mixed the flour and spices in a ziplock baggie, and threw the meat in so I didn't dirty another bowl. Place the pork chops between 2 pieces of plastic wrap and pound with a mallet or heavy skillet until 1/4-inch-thick. https://www.recipetineats.com/pork-tenderloin-with-creamy-marsala-sauce I had no Marsala so used red wine with a shot of whiskey and a chicken bouillon cube instead. Everyone loved it even with my substitutions. I had no Marsala so used red wine with a shot of whiskey and a chicken bouillon cube instead. Sprinkle the pork on both sides with salt and pepper. Dredge both sides of the pork … I didn't want to stir the sauce while the pork chops are still in the skillet so removed the chops into a baking dish, cooked the mushrooms, garlic and wine for 5 minutes in the skillet, poured the sauce over the pork chops and baked in the oven at 350° for 10 minutes. Delicious. Turn off the heat and stir in the remaining 2 tablespoons butter. Repeat with the remaining pork. Remove to a plate and set aside. Last fear was that the marsala would be a strong flavor. Heat butter and olive oil in a large skillet over medium heat. It makes them juicy and not dried out when cooked. Cook until the liquid is reduced by half, 5 to 6 minutes. Brining works with chicken too. Add mushrooms and minced garlic; cook and stir briefly. Add pork chops, and toss until well coated. I didn't have any mushrooms but since the chops are THE THING it worked out well. Prefect meal. Can't wait to try it with the right ingredients!!!!! Set aside on a plate and keep warm. Delicious and a keeper in my recipe box! Pour in the Marsala and beef broth and stir to deglaze the pan, scraping up the browned bits. Add the egg noodles to a pan of salted boiling water and cook according to the package directions, 6 to 7 minutes. For those contemplating taking the meat out while the sauce thickens out of fear of overcooking, fear not. Information is not currently available for this nutrient. Whisk the cornstarch into the heavy cream in a small bowl. All rights reserved. I served it with red smashed potatos with feta chesse and sweet carrots. Nutrient information is not available for all ingredients. I also cut down on the mushrooms because I didn't have enough - didn't hurt the taste a bit. Stir in onion and garlic, and cook … Put the flour in a shallow dish and dredge the pork in it, shaking off any excess. Delicious and a keeper in my recipe box! Prep the pork chops: Working one at a time, place the pork chops 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. 3 Add garlic and onions and continue to stir-fry until onions are soft. Made this for dinner this evening and I have to say it was fantastic. This is on my list of favs. I did remove the meat & let the sauce simmer by itself to let it thicken a bit. Kosher salt and freshly ground black pepper, 1 pound white button mushrooms, quartered, Buttered Egg Noodles, for serving, recipe follows, Sign up for the Recipe of the Day Newsletter Privacy Policy, Air Fryer Pork Chops with Chimichurri Sauce, Pressure Cooker Pulled Pork with Roasted Brussels Sprouts and Cheese Grits. Pour into the sauce mixture and let it bubble and thicken for another minute. Easy? I used thin sliced, center cut pork loin chops so I didn't have to pound it thin. Not necessary to measure precisely, as I'm sure the submitter would agree. Heat the olive oil and 2 tablespoons butter in a large skillet over medium-high heat. I had no Marsala so used red wine with a shot of whiskey and a chicken bouillon cube instead. My husband said it was resturant quality. Sprinkle the pork on both sides with salt and pepper. Cover and simmer over medium heat until pork is tender and sauce is thickened, about 15 minutes. Add comma separated list of ingredients to include in recipe. 1 (1 1/2-pound) pork tenderloin (or 2 small ones) 2 tablespoons butter (divided) 2 tablespoons extra virgin olive oil (divided) 8 ounces mushrooms (sliced) 4 green onions (thinly sliced) 1/3 cup all-purpose flour; 1 teaspoon salt 1/4 teaspoon ground black pepper 3/4 cup Marsala wine 1/2 cup chicken broth

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