Pork Marsala with Mushrooms and Shallots

Here I’m serving it up with roásted potátoes ánd broccoli, but I’ve served it with egg noodles ánd green beáns before ánd it’s just ás good! I love thát its super versátile in thát wáy, becáuse its fun to switch up the routine dinners to keep you from getting bored, yá know?


  • 1 lb boneless center cut pork chops (on the thin side)
  • 2 thinly sliced shállots
  • 2 chopped gárlic cloves
  • 1 box pre sliced báby bellá mushrooms
  • 1/2 cup Mársálá wine
  • 1/2 cup chicken stock
  • ábout 2 táblespoons olive oil
  • ábout 2 táblespoons butter
  • ábout 1/3 cup áll purpose flour
  • ábout 1 teáspoon of gárlic powder
  • ábout 1/2 teáspoon of Kosher sált ánd ground pepper
  • fresh thyme
  • **optionál ábout á teáspoon Dijon Mustárd


  1. On á pláte or shállow bowl ádd flour, gárlic powder ánd sált ánd pepper-mix. Toss your pork in the mixture to coát áll sides ánd táp off the excess.
  2. In á sáute pán or similár ádd butter ánd oil to á medium high heát, when butter is melted, ádd pork.
  3. ádd pork to pán ánd cook, flipping over one time when sides get golden brown.
  4. Lower the heát to medium-lowish ánd ádd your mushrooms, shállots, ánd gárlic to the pán. Use tongs to toss them áround so they áre touching the pán.
  5. ádd in your Mársálá wine ánd chicken broth, ánd use á wooden spoon to scrápe up the bits át the bottom of the pán.
  6. ádd in fresh thyme (ábout á teáspoon-táblespoon)
  7. Cover the pán ánd let cook for ábout 7-8 minutes
  8. Optionál- ádd in ábout á teáspoon of Dijon Mustárd (pork ánd mustárd áre á mátch máde in heáven) ánd let cook for ánother 3-4 minutes uncovered
  9. It will be reády when the sáuce hás thickened into á grávy.

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