Category
Delicious Pork Dishes
Author:
Marina Backes
Pork chops can be prepared in many different ways. Circle B Ranch Pork Chops (with the bone-in) are delicious and flavorful. The pork chops are cut from the prime area of the pork loin. The first one I will do is Pork Chops (can be made with Boneless Chops) with Mushroom Marsala Sauce.
A couple of weeks ago I went to the Farmers Market of the Ozarks and walked around picking up ingredients that I could prepare quickly and easily. The gorgeous mushrooms from Willow Mountain Mushrooms (Tecumseh, MO) were calling out to be cooked. I knew I had to make a Circle B Ranch Pork Loin Chop with a beautiful mushroom medley?
Ingredients
1 tablespoon of olive oil
Salt and ground black pepper
2 tablespoons butter, divided
1 tablespoons minced onion
1 tablespoon minced garlic
1 Dozen or so cremini and mini portabello mushrooms sliced (preferably from Willow Mountain Mushrooms)
1 Tablespoon all purpose flour
1/2 cup Marsala Wine
1/4 cup chicken broth
1/4 cup chicken broth
1 teaspoon Chopped fresh thyme
1 tablespoon Chopped fresh parsley
For the Pork Chops
For the Mushroom Marsala Sauce
Directions
For the Pork Chops
Preheat oven to 400 degrees. In a large skillet over medium-high heat bring the the oil to heat. Season the pork chops with Salt and Ground Black Pepper and add to the pan. Sear on each side for 2 minutes.
Once nicely browned transfer the chops to a pan
Reserve the drippings in the pan to make the Mushroom Marsala Sauce.
For Marsala Sauce
In the same skillet that the chops were seared add 1 tablespoon of the butter, shallots, garlic and the mushrooms.
Add flour and mix.
Add the Marsala wine and deglaze the pan. Lower the heat, add the chicken broth and simmer for a few minutes.
Remove from heat add the remaining butter and herbs.
Pour the sauce over the pork chops and place in oven for 8 minutes. Take the pork chops out of the oven when the internal temperature is 150 degrees.
Let them rest for 5 minutes before serving. Serve with polenta or wild rice, or roasted broccoli and asparagus! Enjoy!