PORK CHOPS WITH MARSALA MUSHROOM CREAM SAUCE
Succulent chops topped with a Marsala wine mushroom sauce, very easy and quick to prepare. Serves 4.
|4||Loin pork chops||4|
|2 tbsp||Olive oil||25 mL|
|2 tbsp||Butter||25 mL|
|1/4 cup||Finely chopped onions or shallots||50 mL|
|8 oz||Fresh, sliced mushrooms||250 g|
|1/2 cup||Chicken broth||125 mL|
|1/4 cup||Marsala wine||50 mL|
|Salt & Pepper to taste|
|4 tbsp||Cold water||60 mL|
|2 tbsp||Flour||25 mL|
|Garnish with parsley and chives (optional)|
|Grill or pan fry chops seasoned
with salt and pepper until just cooked through. Do not overcook or
pork becomes dry and less tender. Cook only until meat has lost its
pinkness in center.
the chops are cooking prepare the sauce. In a medium skillet or sauce pan, heat oil and butter to very hot.
Add onions and mushrooms and sauté for 2 minutes.
Add the chicken broth, wine and salt & pepper to taste. Cook over medium heat for about 3 minutes. Combine
flour and water in a measuring cup. Stir into sauce. Cook and stir till thickened and bubbly, then continue cooking for another
minute. Serve over chops and sprinkle with parsley and chives.
Serve with Garlic Potatoes.