Creamy Pork Chops Marsala
Season thin cut boneless pork chops on both sides with salt and pepper. Dredge in flour.
Cook in butter and olive oil 3-4 minutes per side. Remove from pan and tent with foil to keep warm.
Add shallots, cremini mushrooms, salt, and pepper to the pan. Sauté 5 minutes.
Stir in flour and cook for 1 minute. Deglaze the pan with Marsala wine and cook for 1-2 minutes.
Add chicken stock and simmer for 5-8 minutes, until sauce is slightly thickened.
Stir in fresh thyme, rosemary, and heavy cream. Season to taste with salt and pepper.
Add pork back to the pan and simmer for 2 mins. Transfer chops and sauce to a platter and serve.
Get the full recipe on Striped! Search: “pork marsala”
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