Creamy Marsala Pork

recipe-entreeThis is the perfect weeknight meal. It tastes like it took hours to prepare, but really only takes about 30 minutes. For a side, try riced cauliflower. It holds the sauce and is a fantastic taste to pair with the pork.


6 thin sliced boneless pork chops

3 T olive oil

2 T butter, divided

8 oz mushrooms, sliced

½ Marsala cooking wine

1 cup chicken broth

2 T flour

½ cup heavy cream

Onion powder




Heat olive oil and 1 tablespoon butter in large skillet over medium high heat. Season the pork with a little onion powder, salt and pepper. When butter is melted, add pork to skillet. Cook each side about 2 minutes then transfer to a plate and cover with aluminum foil.

Place remaining tablespoon butter in same skillet and add mushrooms. Season with salt and pepper. Stir and cook until mushrooms are browned and liquid is released.

Add Marsala and chicken broth to skillet. Slowly whisk in flour, 1 teaspoon at a time. Stir in the cream. Return pork to the pan and spoon sauce over. Cook an additional 3-5 minutes until sauce is slightly thickened. Add additional salt and pepper, to taste.

Source: Tricia Swann

Jefferson Farmers Co-op 08112014

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