PORK TENDERLOIN WITH DIJON MARSALA SAUCE
Pork tenderloin coated in Dijon mustard, and served with a Marsala mustard sauce. Absolutely delicious! Try the sauce over other cuts of meat and vegetables.
Provided by KOALAGIRL
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 55m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Coat pork tenderloins generously with mustard. Oil a 9x13 inch baking dish.
- Heat oil in a large skillet over medium-high heat. Arrange tenderloins in pan, and brown the meat. Turn to brown evenly. Transfer meat to prepared baking dish.
- Bake in preheated oven for 20 minutes. Turn, and continue cooking for 20 minutes, or until desired doneness.
- Meanwhile, melt butter over medium heat in the same pan used to cook the pork. Cook shallots in butter until soft. Stir in Marsala, mustard, and cream, and cook until volume of liquid is reduced by half.
- Slice pork, and place on a serving dish. Spoon sauce over meat, and serve.
Nutrition Facts : Calories 463.2 calories, Carbohydrate 12.1 g, Cholesterol 162.9 mg, Fat 26.1 g, Fiber 0.1 g, Protein 32.6 g, SaturatedFat 13.7 g, Sodium 439.2 mg, Sugar 3.8 g
PORK MARSALA WITH MUSHROOMS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h
Yield 6 servings
Number Of Ingredients 16
Steps:
- Place the pork chops between 2 pieces of plastic wrap and pound with a mallet or heavy skillet until 1/4-inch-thick.
- Sprinkle the pork on both sides with salt and pepper. Put the flour in a shallow dish and dredge the pork in it, shaking off any excess.
- Heat the olive oil and 2 tablespoons butter in a large skillet over medium-high heat. Add half of the pork and cook until browned and cooked through, 2 to 3 minutes per side. Remove to a plate and set aside. Repeat with the remaining pork.
- Add the mushrooms to the skillet and stir. Cook until golden brown, 5 to 6 minutes.
- Pour in the Marsala and beef broth and stir to deglaze the pan, scraping up the browned bits. Cook until the liquid is reduced by half, 5 to 6 minutes. (If the liquid reduces too quickly, splash in more broth as needed.)
- Whisk the cornstarch into the heavy cream in a small bowl. Pour into the sauce mixture and let it bubble and thicken for another minute.
- Turn off the heat and stir in the remaining 2 tablespoons butter. Serve the pork with the Buttered Noodles and spoon some of the mushrooms and Marsala sauce on top. Sprinkle with the parsley.
- Add the egg noodles to a pan of salted boiling water and cook according to the package directions, 6 to 7 minutes.
- Drain, put back in the pan and add the butter, then season with salt and pepper. Add the parsley and toss.
PORK SCALOPPINE WITH MUSHROOMS AND MARSALA
Steps:
- Trim the pork loin, leaving only a thin layer of fat, and cut it crosswise into twelve equal slices. Using a meat mallet (or other heavy implement), flatten and spread the slices into scaloppine about 1/4 inch thick. Season lightly on both sides with salt and freshly ground pepper. Dredge the scaloppine in the flour, coating both sides, and shake off the excess.
- Meanwhile, put 4 tablespoons of the olive oil and 2 tablespoons of the butter in the skillet, set over medium-high heat. When the butter begins to bubble, lay four or more scaloppine in the skillet-as many as can lie flat without crowding-and let them sizzle in place until the underside is opaque and tinged with brown, about 3 minutes. Flip them over and color the second side for a couple of minutes; then lift out the slices, let the fat drain off, and put them on a platter. Add a bit more olive oil and/or butter to the skillet if it seems dry, and fry the rest of the scaloppine in the same way.
- When all of the pork is browned, pour off the frying oil but leave any crusty caramelization in the skillet. Put in the remaining 2 tablespoons of olive oil and 3 tablespoons of butter, and return to medium-high heat. When the butter is foaming, drop in the shallots and sage leaves, and cook, stirring, for a minute. Scatter the sliced mushrooms in the pan, season with 1/2 teaspoon salt, and stir continuously as the mushrooms sizzle and start to release their juices. Cook, tossing and stirring, until the moisture has evaporated and the mushroom slices are shrunken, soft, and caramelized, 6 minutes or more.
- Pour in the Marsala, raise the heat, and stir until it boils. Let the wine bubble and reduce for a minute or two, then stir in the stock. Bring to a boil, and cook at a gentle bubbling pace until the sauce is slightly viscous but loose, about 5 minutes. Season to taste with salt and freshly ground pepper.
- One by one, slide the scaloppine into the simmering sauce, and pour in any juices accumulated on the platter. Shake the pan, spoon sauce over the scaloppine, and flip them over once or twice, until they are heated through and glistening with sauce on both sides. If the sauce is too dense to coat all the meat, loosen it with a bit of stock. Turn off the heat, sprinkle the parsley all over, and serve.
PORK CHOPS MARSALA
Make and share this Pork Chops Marsala recipe from Food.com.
Provided by jkoch960
Categories Pork
Time 22m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat a large nonstick skillet over medium-high heat. Place a 1/4 cup flour in a shallow dish. Dredge pork in flour. Coat pan with cooking spray. Add pork to pan; cook 4 minutes on each side or until browned. Remove pork from pan.
- Add shallots, garlic, and mushroooms to pan; saute 3 minutes or until moisture evaporates. Add remaining 2 tblsp. flour and thyme to pan and cook for 1 minute, stirring well. Combine chicken broth and Marsala, stirring until smooth. Gradually add broth mixture to pan, stirring constantly with a whisk; bring to a boil. Reduce heat and simmer 2 minutes or until sauce thickens.
- Return pork to pan; cook 2 minutes or until desired degree of doneness, turning to coat. Sprinkle with salt and pepper.
- Serve with mashed potatoes. Garnish with thyme sprigs, if desired.
MARSALA PORK CHOPS
"My dear friend served this to my husband and me, knowing that we enjoy onions and garlic. After receiving our many compliments, she was kind of enough to share the recipe."-Jan Huntington, Painesville, Ohio
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Place bread crumbs in a large resealable plastic bag. Add pork chops, one at a time, and shake to coat. In a large skillet, cook chops in 2 tablespoons oil over medium heat for 4-6 minutes on each side or until a thermometer reads 160°. Remove and keep warm. , In the same skillet, saute onions in remaining oil until tender. Add garlic; cook 2 minutes longer. Add the white wine, Marsala, pepper and salt, stirring to loosen browned bits from pan. Cook, stirring occasionally, until liquid is nearly evaporated. Stir in butter until melted. Serve with pork chops and noodles.
Nutrition Facts : Calories 526 calories, Fat 36g fat (14g saturated fat), Cholesterol 113mg cholesterol, Sodium 351mg sodium, Carbohydrate 19g carbohydrate (7g sugars, Fiber 3g fiber), Protein 30g protein.
PORK MEDALLIONS IN MUSHROOM MARSALA SAUCE
Another great recipe from Fine Cooking, love that magazine and website! Fairly quick for a somewhat fancy dinner, although I make for weeknights. So far out of 3 reviews on their website, it has 5 out of 5 stars.
Provided by CC G
Categories Pork
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Trim the tenderloins of silverskin and any excess fat. Cut the tenderloins into 2-inch-thick medallions. Flip each medallion onto a cut side and press down with the palm of your hand to flatten slightly. Season the meat with 3/4 teaspoons salt and 1/4 teaspoons black pepper.
- Heat the olive oil and 1 Tbs. of the butter in a large sauté pan over high heat. When the butter is melted and foaming, add half of the meat and sear until nicely browned, 2 to 3 minute Flip and cook the other side until the meat is well browned and slightly firm to the touch, about another 2 minute Transfer to a plate and repeat with the remaining pork.
- Melt the remaining 2 Tbs. butter in the pan. Add the shallots and a pinch of salt and sauté for about 30 seconds, using a wooden spoon to scrape up any browned bits from the bottom of the pan. Add the mushrooms and sauté until all of the mushroom liquid has evaporated and the mushrooms are golden, about 3 minute Season with 1/2 teaspoons salt, sprinkle with the flour, and add the Marsala. Once the Marsala has almost completely evaporated, add the chicken broth and reduce by half, about 3 minute Stir in the cream and parsley, return the pork and any accumulated juices to the pan, and cook, flipping the pork once, until it's firm to the touch and still a little pink in the middle (cut into a piece to check), 2 to 4 minute Taste for salt and pepper and serve.
Nutrition Facts : Calories 541.4, Fat 31.4, SaturatedFat 12.3, Cholesterol 185.7, Sodium 150.9, Carbohydrate 8, Fiber 0.7, Sugar 1.8, Protein 50.9
PORK CHOPS WITH BASIL AND MARSALA
Pork chops are dredged in flour and garlic salt, browned, and baked with basil and Marsala wine.
Provided by ALISASWEETIE
Categories Main Dish Recipes Pork Pork Chop Recipes Baked
Time 1h20m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix the flour and garlic salt in a large resealable plastic bag. Place pork chops in the bag, and shake to coat.
- Heat the oil in a skillet over medium heat, and brown chops on both sides. Transfer to a baking dish, and sprinkle with basil. Cover pan with aluminum foil.
- Bake 45 minutes in the preheated oven. Remove foil, pour in Marsala wine, and continue baking 15 minutes, basting occasionally with the wine. Skim off and discard any fat and season chops with salt and pepper to serve.
Nutrition Facts : Calories 211.3 calories, Carbohydrate 19.3 g, Cholesterol 29.7 mg, Fat 6.2 g, Fiber 0.8 g, Protein 13.2 g, SaturatedFat 1.6 g, Sodium 926.4 mg, Sugar 1.7 g
PORK MARSALA WITH POLENTA
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the broiler. Lay the polenta slices on a baking sheet and brush the tops with 1 tablespoon olive oil; season generously with salt and pepper. Broil until browned around the edges and crisp, 12 to 14 minutes.
- Meanwhile, season the pork with salt and pepper. Heat a large nonstick skillet over medium-high heat and add 1 tablespoon olive oil. Add the pork and cook until browned, about 2 minutes per side; remove to a plate. Add the remaining 2 tablespoons olive oil, the mushrooms, sliced garlic, shallot and 1/2 teaspoon salt. Cook, stirring occasionally, until the mushrooms brown in spots, 6 to 8 minutes. Sprinkle with the flour and cook, stirring, about 30 seconds. Add the chicken broth and wine; bring to a simmer and cook until the sauce thickens, about 5 minutes.
- Return the pork and any juices to the skillet. Cook over low heat until the pork is cooked through, 1 to 2 minutes. Stir in the orange juice and season with salt and pepper.
- Combine the orange zest, parsley and minced garlic in a small bowl. Divide the polenta among plates. Top with the pork, mushroom sauce and parsley mixture.
PORK TENDERLOIN WITH MARSALA SAUCE
This is a restaurant favorite that you can make at home! My family likes it served with buttery egg noodles and string beans.
Provided by Joanne
Categories Pork Tenderloin
Time 1h15m
Yield 5
Number Of Ingredients 13
Steps:
- Whisk flour, salt, and pepper together in a medium bowl. Dredge tenderloins in the mixture until coated.
- Heat 2 tablespoons oil and butter in a large skillet over medium heat until butter has melted. Sear tenderloins in the skillet until browned on all sides, 5 to 7 minutes. Remove tenderloins to a paper towel-lined plate.
- Add mushrooms to the same skillet, adding more oil if needed. Cook until soft, 5 to 7 minutes. Remove to a bowl and drain excess liquid from the skillet.
- Add onion and garlic to the skillet with more oil if needed. Cook until translucent, about 5 minutes. Remove and toss on top of the mushrooms. Turn off the heat.
- Pour 1/2 cup Marsala wine into the skillet and scrape any browned bits of food off the bottom of the pan with a wooden spoon. Add brown gravy, beef broth, and onion-mushroom mixture. Add tenderloins and turn to coat all sides. The liquid should nearly cover the meat.
- Turn heat to medium-low and simmer until slightly pink in the center, about 30 minutes; the meat should be cooked through but not shredding apart. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
- Remove tenderloins. Stir the sauce and add more wine if desired.
- Slice tenderloins and set on a platter. Pour Marsala sauce over top and serve.
Nutrition Facts : Calories 294.2 calories, Carbohydrate 15.4 g, Cholesterol 66.9 mg, Fat 11.8 g, Fiber 1.1 g, Protein 25.1 g, SaturatedFat 3.6 g, Sodium 852.2 mg, Sugar 3.5 g
MARSALA PORK CHOPS FOR TWO
My dear friend served this to my husband and me, knowing that we enjoy onions and garlic. After receiving our many compliments, she was kind of enough to share the recipe. I pared it down to serve the two of us. -Jan Huntington, Painesville, Ohio
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- Place bread crumbs in a large resealable plastic bag. Add pork chops, one at a time, and shake to coat. In a large skillet, cook chops in 2 teaspoons oil over medium heat for 4-6 minutes on each side or until a thermometer reads 160°. Remove and keep warm. , In the same skillet, saute onions in remaining oil until tender. Add garlic; cook 2 minutes longer. Add the white wine, marsala, pepper and salt, stirring to loosen browned bits from pan. Cook, stirring occasionally, until liquid is nearly evaporated. Stir in butter until melted. Serve with pork chops and noodles.
Nutrition Facts : Calories 520 calories, Fat 36g fat (14g saturated fat), Cholesterol 114mg cholesterol, Sodium 448mg sodium, Carbohydrate 16g carbohydrate (5g sugars, Fiber 2g fiber), Protein 30g protein.
ELEGANT PORK MARSALA
Wine and mushrooms lend elegance to this oh-so-simple pork dish. Use pre-sliced mushrooms and minced garlic to save time. Cleanup is one-pan easy. -Kim Gillis, High Falls, New York
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a shallow bowl, mix flour and pepper. Dip pork chops in flour mixture to coat both sides; shake off excess., In a large nonstick skillet coated with cooking spray, heat oil over medium heat. Add pork chops; cook 4-5 minutes on each side or until a thermometer reads 145°. Remove from pan; keep warm., In same skillet, add mushrooms, onion and bacon to drippings; cook and stir 2-3 minutes or until mushrooms are tender. Add garlic; cook 1 minute longer. Add wine; increase heat to medium-high. Cook, stirring to loosen browned bits from pan., In a small bowl, mix cornstarch and broth until smooth; add to pan. Bring to a boil; cook and stir 2 minutes or until slightly thickened. Serve with pork.
Nutrition Facts : Calories 232 calories, Fat 10g fat (3g saturated fat), Cholesterol 60mg cholesterol, Sodium 161mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 1g fiber), Protein 24g protein. Diabetic Exchanges
GRILLED VEAL OR PORK CHOPS WITH MARSALA FIG SAUCE, LEMON-RICOTTA ORZO, CELERY AND MUSHROOM SALAD
Provided by Rachael Ray : Food Network
Categories main-dish
Time 48m
Yield 4 servings
Number Of Ingredients 19
Steps:
- Heat the water to a boil for pasta. Season the water with salt and cook pasta to al dente. Heads up: you will need to add 1 box of peas the last minute of cooking time to the water.
- Pat chops dry. Mix the grill seasoning, seeds and coriander and rub the mixture into the chops.
- Preheat oven to 375 degrees F.
- In a small pot over medium low heat combine the figs, Marsala and thyme. Season with some black pepper and gently reduce 15 minutes.
- Heat about 2 tablespoons of oil in a skillet over medium-high heat. When oil smokes, sear chops 2 minutes on each side and transfer to oven for 10 minutes.
- Slice the celery and mushrooms and combine with parsley.
- In a pasta bowl, combine the zest of 2 lemons with ricotta cheese, salt and pepper.
- Dress the celery and mushrooms with the juice of 2 lemons and 1/4 cup oil, season with salt and pepper and top with lots of shaved Parmesan.
- Add peas to orzo, cook 1 minute. Drain the orzo and peas and add to the lemon ricotta. Toss to combine and adjust salt and pepper, to taste.
- Serve chops with figs on top and ricotta orzo and celery and mushroom salad along side.
PORK CHOP MARSALA
I just love pork and mushrooms , I got this recipe from the net sometime ago , not sure from where now but these pork chops are so juicy and the wine mushroom sauce is delicious ! Yummy. This is a borrowed picture.
Provided by Karla Everett
Categories Pork
Time 25m
Number Of Ingredients 9
Steps:
- 1. Evenly season chops with salt and pepper and set aside.
- 2. In a non-stick skillet heat up 2 teas. oil on medium heat for 1 minute.
- 3. Add the chops and brown both sides until browned but still pink inside ; Transfer chops to a platter and keep warm.
- 4. In the same skillet heat the remaining teas.of oil for 1 minute.
- 5. Add the sliced mushrooms , shallots and thyme ; cook for 5 minutes or until mushrooms are browned and shallots are tender.
- 6. Add the broth and wine to the mushroom mixture ; cook for 2 minutes longer.
- 7. Mix cornstarch with 1 teas. cold water and stir in slowly to the mushrooms sauce ; stir until sauce thickens.
- 8. Pour sauce over top of warm chops and serve.
PORK MARSALA
Some good friends fixed Pork Marsala for us once and it has been a favorite ever since! It's the perfect pair with a loaf of crusty garlic bread. -Connie Miller, Olathe, Kansas
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- Cook linguine according to package directions. Meanwhile, in a large skillet, saute mushrooms in oil and butter until tender. Add garlic; cook 1 minute longer., Stir in the wine, tomato paste, salt and pepper until blended. Add pork. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until heated through. Sprinkle with parsley. Drain linguine; serve with pork mixture.
Nutrition Facts : Calories 562 calories, Fat 16g fat (4g saturated fat), Cholesterol 71mg cholesterol, Sodium 413mg sodium, Carbohydrate 59g carbohydrate (11g sugars, Fiber 4g fiber), Protein 34g protein.
ORANGE SHALLOT MARSALA PORK CHOPS
Easy one-dish weeknight pork chops with a delicious glaze and pan sauce. As a variation, you may add 8 ounces of sliced mushrooms with the shallots.
Provided by CHEEREEO
Categories Main Dish Recipes Pork Pork Chop Recipes Pan Fried
Time 45m
Yield 4
Number Of Ingredients 9
Steps:
- Season pork chops generously with salt and black pepper; dust lightly with flour. Heat a large skillet over medium-high heat and add olive oil to the hot skillet. Brown pork chops in the hot oil, about 5 minutes per side.
- Reduce heat to medium and scatter shallot around chops. Continue to cook meat, flipping once, until chops are fork-tender, 10 to 15 minutes. Stir occasionally to prevent shallots from burning. Remove chops and keep warm.
- Raise heat to medium-high. Pour tangerine juice and Marsala wine into skillet; bring to a boil. Cook until juice and wine reduce to a glaze, 3 to 5 minutes. Return pork chops to skillet and sprinkle with orange zest; add butter to skillet. Flip chops in glaze until coated.
Nutrition Facts : Calories 377.4 calories, Carbohydrate 11.7 g, Cholesterol 91.6 mg, Fat 19.7 g, Fiber 0.4 g, Protein 28.9 g, SaturatedFat 6.3 g, Sodium 135.4 mg, Sugar 5.9 g
PORK CHOPS MARSALA WITH ASPARAGUS
These pork chops have restaurant-style richness minus the fat and calories. A lush but light wine sauce tops lean chops. I flound this recipe in a Good Housekeeping magazine.
Provided by CarolAT
Categories Pork
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Evenly season pork chops, on both sides with 1/2 teaspoon salt and 1/4 teaspoon ground black pepper.
- In 12-inch non-stick skillet, heat 2 teaspoons oil on medium 1 minute. Add chops and cook 6 minutes or until browned on the outside and still slightly pink in the center, turning over once. Transfer chops to platter, keep warm.
- In the same skillet, heat remaining oil 1 minute. Add mushrooms, shallot, and thyme; cook 5 minutes or until mushrooms are browned and shallot is softened.
- Meanwhile, place asparagus in glass pie plate with 2 tablespoons water; cover and cook in microwave on High 3 to 3 1/2 minutes or until fork-tender. Set aside.
- Add broth and wine to mushroom mixture; cook 2 minutes. Place chops on 4 dinner plates; top with wine sauce. Serve with asparagus.
Nutrition Facts : Calories 446, Fat 16.8, SaturatedFat 5.1, Cholesterol 124, Sodium 400, Carbohydrate 10.8, Fiber 3.2, Sugar 4.4, Protein 45.4
MARSALA PORK CHOP SANDWICH WITH HOT AND SWEET DIPPING SAUCE
This is a simple and delicious dish the whole familia enjoyed.
Provided by SCHUYLERT.
Categories Main Dish Recipes Pork Pork Chop Recipes
Time 8h25m
Yield 6
Number Of Ingredients 11
Steps:
- Combine wine, honey, and 4 minced garlic cloves in a bowl; add pork. Marinate pork in the refrigerator for 8 hours or overnight.
- Bring vinegar to a boil in a saucepan; add sugar and cook until dissolved, 2 to 3 minutes. Add 2 minced garlic cloves, salt, and red pepper flakes; stir until dipping sauce is evenly mixed.
- Transfer pork and marinade to a saucepan over medium heat; cook and stir until pork is cooked through, 5 to 10 minutes.
- Spoon pork mixture into French rolls and layer lettuce on top. Serve sandwiches with dipping sauce.
Nutrition Facts : Calories 818.7 calories, Carbohydrate 160.5 g, Cholesterol 42 mg, Fat 9.8 g, Fiber 1.8 g, Protein 20.9 g, SaturatedFat 3.4 g, Sodium 524.5 mg, Sugar 130.6 g
PORK AND MARSALA
I was a big fan of veal marsala but decided on ethical grounds to stop eating veal. Pork happened to be available in similar steak cuts so I started using that. This recipe comes from a number of weeks of playing around with ingredients.
Provided by David Reidy
Categories Pork
Time 30m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Mix flour, salt, pepper and coat the pork steaks with the mixture.
- Put olive oil and butter in a frying pan and heat until bubbling.
- Add steaks to the pan and cook 2-3 minutes each side (or until cooked as you prefer).
- Remove steaks from pan and put to one side.
- Add marsala to the oil in the pan.
- Allow alcohol to boil off and reduce heat.
- Add cream and stir until the sauce is of an even consistency.
- Place the cooked steaks back into the pan and cover with sauce, allow to simmer for 2-3 minutes on low heat.
- Add chives just before removing from the heat and serving.
Nutrition Facts : Calories 592.4, Fat 31.2, SaturatedFat 16.2, Cholesterol 81.6, Sodium 76.6, Carbohydrate 22, Fiber 0.6, Sugar 2.6, Protein 3.4
CREAMY SLOW COOKER MARSALA PORK
This is an easy and tasty take on slow cooker pork chops. I serve these chops and the sauce over egg noodles or linguine.
Provided by BN61079
Categories Main Dish Recipes Pork Pork Chop Recipes
Time 6h40m
Yield 6
Number Of Ingredients 13
Steps:
- Stir together the flour, rosemary, mustard, salt, garlic powder, and pepper in a bowl. Dredge the pork chops in the seasoned flour, shake off excess, and set aside. Heat the vegetable oil in a large skillet over medium-high heat. Add the pork chops and cook until golden brown on both sides, about 4 minutes per side.
- Place the onion, mushrooms, and garlic into a slow cooker. Add the seared pork chops, then pour in the cream of mushroom soup and Marsala wine. Cover, and cook on Low until the chops are tender, 6 to 8 hours.
Nutrition Facts : Calories 309.2 calories, Carbohydrate 25.2 g, Cholesterol 36.1 mg, Fat 12.3 g, Fiber 1.2 g, Protein 18.5 g, SaturatedFat 3 g, Sodium 740.5 mg, Sugar 3.6 g
PORK CHOPS WITH ORANGE AND MARSALA
Pork Chops with Orange and Marsala (Costolette di Maiale all'Arancia) A simple Sicilian recipe from Williams-Sonoma. I like history, so here is some information for your dinner conversation. Italy became a nation-state in 1861 when the regional states of the peninsula, along with Sardinia and Sicily, were united under King Victor EMMANUEL II.
Provided by Charlotte J
Categories Pork
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Pat the pork chops dry with paper towels.
- In a large fry pan over medium heat, warm the olive oil.
- Add the chops and cook, turning once, until browned on both sides, about 10 minutes total.
- Season the chops with salt and pepper.
- Reduce the heat to medium-low and continue to cook until the chops are just cooked through but are still juicy when cut into the center with a knife, about 15 minutes.
- Transfer to a plate and cover loosely with aluminum foil.
- Add the Marsala to the pan and increase the heat to medium-high.
- Cook, stirring, until the wine is reduced and slightly thickened, about 2 minutes.
- Add the orange juice and bring to a simmer.
- Return the chops to the pan and sprinkle with the grated orange zest.
- Cook, basting the chops with the pan juices, for 2 minutes.
- Transfer the chops and sauce to individual plates and garnish with orange zest strips and orange wedges.
- Serve immediately.
Nutrition Facts : Calories 604.2, Fat 38.2, SaturatedFat 10.4, Cholesterol 170.8, Sodium 164, Carbohydrate 4.1, Fiber 0.1, Sugar 2.8, Protein 52.2
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