Pork Chops in a Marsala Mushroom Sauce
This easy and delicious meal is perfect for date night, an elegant dinner party or even a weeknight meal.
- 3 bone-in pork chops
- 2 tablespoons Olive oil
- Salt and pepper
- 227 grams 8 ounces cremini mushrooms, sliced
- 3 tablespoons unsalted butter
- 1 tablespoon flour
- 1 cup Marsala wine
- 1 ½ cups vegetable or mushroom stock
- 3 sprigs thyme leaves only
Heat oil in a large 12.5” ovenproof sauté pan over medium high heat.
Season chops with salt and pepper, then sear in the pan for 2-3 minutes per sides. Remove the chops and set aside.
Melt the butter in the pan. Add the mushrooms and thyme, then sauté for 4-5 minutes.
Sprinkle the flour over the pan and stir until it is mixed well into the mushroom and butter.
Add the Marsala wine and cook for 1 minute stirring frequently.
Add the of stock, bringing it to a boil then simmer for 6-7 minutes.
Return the chops to the sauce and put the skillet in the oven for 15 minutes, flipping the chops once.
Remove the chops to a plate and reduce down the sauce (on the stovetop) until it reaches the desired consistency.
Serve the chops bathed in the delicious sauce.