Oct 17 2011
I’m a big fan of Stumble Upon–for those who aren’t familiar, you serve two roles with SU: you share stuff you like and you browse stuff other people have shared under categories you determine. The end result is that you “stumble upon” new websites you might not otherwise have found. I serve as a testament to this intent because I stumbled upon one of the most delicious pork recipes I’ve ever tried. It’s like chicken marsala but with pork and on crack.
Pork Chops in Marsala Cream Sauce
Adapted from Bell’alimento
- 2 tablespoons unsalted butter
- 1 tablespoon extra virgin olive oil
- 4 boneless pork chops
- salt and pepper
- 1 cup marsala wine
- 1 cup heavy whipping cream
- 1 teaspoon all purpose flour
- 8 ounces button mushrooms, sliced
Add butter and oil to a large saute pan and heat over medium heat until butter has melted. Add pork chops and season the top side with salt and pepper. Cook just until browned, about 4 minutes. Flip to other side and season with salt and pepper. Cook until just browned, about another 4 minutes. Internal temperature should read 165 degrees F. Transfer pork chops to a plate and keep warm.
Add marsala wine to hot pan to deglaze. Cook until wine has reduced in half. Whisk flour into cream until thoroughly combined. Add cream mixture to pan and whisk together. Season with salt and pepper. Allow to simmer for approximately 5 minutes. Add mushrooms and continue cooking on LOW for approximately 5 minutes or until mushrooms are cooked through and sauce has thickened. Then, return pork chops to pan. Turn chops to coat and serve with sauce.
We’ve made these several times since the original stumble–sometimes with milk instead of cream to lighten up on the calories, sometimes without the mushrooms, depending on whether we remembered to get them at the grocery store. It’s always decadent and sweet and creamy and I like the sauce with pork much more than I have ever liked a marsala sauce with chicken.
We made this pork with Crispy Potato Rounds and Chimichurri which I pulled from one of my many dog-eared Bon Appetit pages. I know, Italian pork chops doesn’t exactly mix with Latin Chimichurri but the whole thing actually works. The Chimichurri gives a pretty green flavor to an otherwise heavy dish and was an awesome way to use up the last of out herbs and a small green tomato.
Crispy Potato Rounds and Chimichurri
Adapted from Bon Appetit
- 1/4 cup fresh basil
- 1/4 cup fresh celery leaves
- 1/4 cup cilantro
- 1/4 cup parsley
- 1/4 teaspoon anchovy paste
- 3 tablespoons extra-virgin olive oil
- 1 tablespoons fresh lemon juice
- 1 small green tomato, husked
- 2 garlic cloves, chopped
- 1 pinch crushed red pepper
- 2 tablespoons olive oil
- 2 medium white or Yukon gold potatoes, boiled
Puree all but the last three ingredients in a food processor until smooth. Salt to taste and set aside.
Cut potatoes into 1/4″ slices. Heat 2 Tbsp. olive oil in a large skillet over medium high heat; add potatoes and fry until crispy, turning each round once during cooking, about 8 minutes per side. Serve potatoes with chimichurri spooned on top. Chimichurri will also freeze.
Yum, these potatoes are awesome by themselves but the whole meal was just sublime. We had quite a bit of left over chimichurri so I froze it and can’t wait to have it over a grilled flank steak.