Pork Marsala

A while back, I’d mentioned that Bev had a list of dishes she wanted in the near future and that we were trying to clean out the freezer and these, plus a blog post, led to this dish.  One dish on her list is Chicken Marsala, the item we need to eat from the freezer is pork loin, and the posted recipe was Stuffed Pork Tenderloin from Ask Chef Dennis in which he used Marsala Sauce.  All I could do is ask myself “why hadn’t I thought of that.” 

I’d purchased a year’s subscription to the online video cooking school, Rouxbe, but hadn’t taken any lessons for a couple of months and needed to get back into it.  So the Saturday before the Super Bowl, I did the series on sauce making and was anxious to apply my learning’s, providing another incentive for this dish. 

Back in September, we made a Chicken Marsala dish that we both loved so I decided to use the same recipe and just substitute pork chops for the chicken breasts.  I told Bev I'd cook if she'd prep so she got everything ready (I did the meat) - I know why chefs have a sous-chef.

The cooking began by browning the chops in olive oil/butter.

I removed the chops and added the onion and country ham and then the mushrooms and garlic. 

When the mushrooms had cooked down, I added the liquids. 

When the sauce had thickened five of the chops went back into the pan and cooked to 145* internal temp.

We sided it with some reheated orzo left from the beef stir fry a few days ago.

I thought it was as good or better than the chicken, but Bev said it didn't have as much of a Marsala flavor.

All photos can be enlarged by clicking on them.

Have a great day and thanks for stopping by Almost Heaven South.

One year ago:  Cosmopolitan

Two years ago:  Dippy Eggs Ala Larry

Larry