Pork Chops Marsala

Pork Chops Marsala

Cook a lot. I eat two of these myself.

I hope my housemates aren't getting tired of pork chops. I think I served them a lot last week. One night we had smoked pork chops broiled and served with leftover pasta. The next night we had thick pork chops broiled in white wine. Then, later we had leftover pork chops with pasta. Three out of seven days. Is that too often?

I don't know. I do cook pork chops a lot, don't I! A lot of times when I cook pork chops, I’m cooking for a big group. Pork chops are easy to cook in large numbers, either on the grill or under the broiler. Some times, however, I like to cook them just for myself. When I do, this is how I like to fix them. I find two of those big, thick pork chops are the perfect ending to a long day at work. The other advantage is that they are quick and easy to prepare. I often skip lunch and am quite hungry by the time I get home. Quick and easy is important on days like that.

4 pork chops, at least 1” thick

Cajun seasoning

Olive oil 

1 cayenne pepper, thinly sliced

1 clove garlic, smashed and minced

4 branches of rosemary

1 bunch green onions, sliced thin

1 cup (approximate) sweet marsala

1/2 cup chicken stock 

1 tbs. flour

1 tbs. butter, room temperature

Preparation 

Season the pork cops on both sides with the cajun seasoning. Heat a large oven proof skillet until hot. Make sure the skillet is large enough to hold the pork chops in a single layer, otherwise you’ll look kind of foolish. Add enough olive oil to coat the bottom of the skillet and then add the chops. Sear them on one side then turn them over. Add the cayenne, garlic rosemary branches and onions.

When the chops have been seared on both sides, add the chicken stock and enough Marsala to go halfway up the sides of the pork chops. Bring the liquid to a boil and place the skillet under the broiler. Broil the chops until they are nicely browned on both sides, about ten to twelve minutes altogether. While the chops are broiling, place the butter and the flour in a cup and use a fork to stir the butter and flour into a paste.

Remove the skillet from the broiler and place it back on the stove. Place the chops on a platter and bring the liquid in the skillet to a boil. Add the butter-flour mixture to the skillet and stir over medium high heat to dissolve the paste. Simmer and stir for about 4 minutes to thicken the sauce. Place the chops back in the skillet. Let it simmer for another minute, turning the chops in the sauce a few times.

Serving

Serve these chops on a warm plate, smothered in the sauce. Add wild rice and steamed cauliflower along with fresh baked bread. Drizzle a little of the Marsala sauce over the wild rice too, might as well. Now add in a crisp salad. I would also open a bottle of Pinot Noir to round things out.