Marsala Pork Chops6 pork chops, boneless cut thinCreole seasoningkosher saltfreshly-ground black pepper1/4 cup all-purpose flour, plus 2 tablespoons1 Tbsp. olive oil2 Tbsp. butter8-10 ounces shiitake, baby portabello or cremini mushrooms, cleaned, caps sliced thin1/2 cup shallot or sweet onion, chopped3/4 cup dry Marsala wine1/2 cup chicken stock1 Tbsp. fresh thyme leaves, chopped1 tsp. fresh rosemary, chopped1/3 cup heavy creamSeason pork chops on both sides with Creole seasoning, salt and pepper. Dredge in flour, shaking off excess.Heat butter and oil in a large skillet over medium-high heat. Cook pork for 3 minutes per side, until browned and centers read 145 degrees with a meat thermometer. Transfer to a plate and tent with foil to keep warm.Add shallots and mushrooms to pan with 1/2 teaspoon kosher salt and 1/4 teaspoon freshly-ground black pepper. Sauté until mushrooms are soft and beginning to brown, about 5 minutes.Stir 2 tablespoons flour into the mushroom mixture and cook for 1 minute. Add Marsala and cook for an additional 1-2 minutes, scraping any brown bits from the bottom of the pan. Add chicken stock and bring to a boil. Lower heat and simmer for 5-8 minutes, until sauce is slightly thickened.Stir in thyme, rosemary, and heavy cream. Season to taste with salt and pepper.Add pork back to the pan with any accumulated juices and simmer for 2 minutes.Transfer pork chops to a platter and spoon sauce over the top.Garnish with chopped fresh herbs and if desired, a squeeze of lemon juice.Serve with mashed potatoes, noodles, or rice.Mashed Potatoes2 lbs. Yukon Gold potatoes, cut into 1-inch cubes4 Tbsp. butter3 garlic cloves, minced1 Tbsp. Creole seasoning1 tsp. sea salt1/2 cup heavy creamminced chives for garnishPlace uncooked Yukon Gold potato cubes in a large pot of water and bring to a boil. Cook until very tender, 15-20 minutes.When potatoes are tender, melt butter in a small saucepan. Add garlic; cook and stir until fragrant, about 1 minute. Add Creole seasoning, salt and heavy cream; stir until just heated through. Remove from heat.Drain potatoes, return to pot and mash. Pour butter mixture over and stir until well combined. Garnish with chives if desired and serve.Permalink| Comments