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.

While 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.

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