Pork Chops in a Marsala Mushroom Sauce
Dinner, Main Course
3 bone-in pork chops
2 tbsp olive oil
Salt and pepper to taste
8 oz cremini mushrooms, sliced
3 tbsp unsalted butter
1 tbsp flour
1 cup Marsala wine
1 1/2 cups vegetable or mushroom stock
3 sprigs thyme
PRODUCTS TO USE:
Heat oil in a NanoBond skillet 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.