Pork Marsala with Mushrooms & Shallots

Unique Pork Chops with Mushrooms & Shallots.

• Difficulty: Easy
• Category: Dinner, Kids Meals, Light Dinners, Lunch, Meal Times, Pork, Recipes, Sauces, Summer Recipes
• Cuisine: African, Chinese, European, Indian, Italian/USA, Mediterranean, South African
• Cooking Method: Braai / BBQ, Hot Grill, Stove Top

Ingredients

INGREDIENTS:

• 450 g Boneless Pork Chops
• 2 Shallots ((Thinly Sliced))
• 2 Clove Garlic ((Chopped))
• 1 pt Baby Mushrooms ((Sliced))
• 1/2 cup Marsala Wine
• 1/2 cup Chicken Stock
• 2 tbsp Olive Oil
• 2 tbsp Butter
• 1/3 cup Cake Flour
• 1 tsp Garlic Powder
• 1/2 tsp Kosher Salt
• 1/2 tsp Ground Black Pepper
• Dijon Mustard ((Optional))

Instructions

METHOD:

1. 1. To a shallow plate add the Flour, Garlic and Salt & Pepper. Use a fork to evenly mix.
2. 2. Dredge the pieces of Pork in the Flour mixture liberally coating all sides. Use your fingers to press the mixture in if needed. Shake off any excess and transfer to a clean surface until needed.
3. 3. Add the Butter & Olive Oil to a large skillet and melt over medium high heat. Once melted let the skillet get hot and smoky then add the battered pork to the skillet.
4. 4. Let the Pork chops cook until golden brown. Flip the chops cooking until the other side is also golden brown.
5. 5. Lower the heat to medium low add the Mushrooms, Shallots and Garlic. Stirring to evenly combine.
6. 6. Add the Wine and broth stirring to combine and scrape up the bits on the bottom of the pan until combined.
7. 7. Stir in the Fresh Thyme Leaves cover and let the mixture simmer for 5 to 8 minutes.
8. 8. Stir in the Mustard and let the mixture simmer for another 2 to 3 minutes uncovered. When the sauce has thickened to a gravy-like consistency.
9. 9. Remove the skillet from heat. Serve the Pork Chops over a bed of Rice with sauce and Mushrooms spooned over top.