Smoky Pork Chop Marsala

Name: Smoky Pork Chop Marsala
Yield: 4 people
Ingredients: 4 boneless center cut pork chops; ½ cup all-purpose ﬂour; kosher salt and pepper; 1 teaspoon smoked paprika; ½ teaspoon garlic powder; 2 tablespoons unsalted butter; 1 sweet onion; 3 garlic cloves; 8 ounces sliced cremini mushrooms; 1 tablespoon your favorite BBQ sauce; 1 cup dry Marsala wine; 1 cup chicken stock; 2 to 3 tablespoons heavy cream; fresh parsley; mashed potatoes

User Reviews

5.0

15 reviews

Excellent

Servings
4 people
Course
Main Course
Cuisine
American

Smoky Pork Chop Marsala

Kian Mendoza

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Balanced, flavorful, and enjoyable—this recipe has it all.

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Ingredients

Servings

4 boneless center cut pork chops
½ cup all-purpose ﬂour, plus more for sprinkling
kosher salt and pepper
1 teaspoon smoked paprika
½ teaspoon garlic powder
2 tablespoons unsalted butter
1 sweet onion, diced
3 garlic cloves, minced
8 ounces sliced cremini mushrooms
1 tablespoon your favorite BBQ sauce
1 cup dry Marsala wine
1 cup chicken stock
2 to 3 tablespoons heavy cream
fresh parsley, for sprinkling
mashed potatoes, for serving

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Instructions

Preheat the oven to 350 degrees F. Season the pork chops all over with a big pinch of salt and pepper, plus a sprinkle of the smoked paprika.
Place the flour in a dish and stir in another pinch of salt and pepper, the smoked paprika and garlic powder. Lightly dredge each pork chop into the flour mixture.
Heat an oven-safe skillet over medium heat and add 1 tablespoon of the butter. Add each pork chop and brown on both sides, cooking about 2 minutes per side. When the pork is finished, transfer it to a plate (you can even use a paper towel lined plate - that’s what my mom does!).
Add the remaining butter to the skillet. Stir in the onions, garlic, mushrooms and a pinch of salt, pepper.. Cook until the onions soften, about 5 minutes. Stir in the BBQ sauce and cook for 2 minutes more, stirring often.
Pour in the marsala wine, scraping the bottom of the pan so some of the flavor is released. Stir in the chicken stock. Bring the mixture to a boil then reduce it to a simmer. Sprinkle in a pinch of flour and whisk. Stir in the cream. Add the pork back into the skillet. Transfer the skillet to the oven and cook uncovered for 10 to 15 minutes, or until the internal temperature of the chops reads 145 degrees F.
Remove from the oven and sprinkle with fresh parsley. Serve immediately with mashed potatoes.