Pork Marsala

• servings: 6 servings
• active time: 10 minutes
• total time: 30 minutes

Ingredients

6 pork chops (boneless)

8 ounces baby bella mushrooms

1 1/2 cups chicken broth

1/2 cup marsala wine

1/4 cup heavy cream

4 tablespoons butter (divided)

1 tablespoon olive oil

3 cloves garlic (minced)

1 tablespoon fresh parsley (chopped)

1/2 teaspoon salt

1/4 teaspoon ground black pepper

Directions

Add the olive oil and 1 tablespoon of butter to a large skillet.

Sprinkle the pork chops with the salt and pepper, then add them to the skillet. Sauté for a few minutes on each side or until they are almost cooked to 145°F when checked with a meat thermometer.

Remove the pork chops and set them aside.

Leaving any drippings in the pan, add in 1 tablespoon of butter and once melted, add in the mushrooms.

Sauté until they are slightly caramelized, then add in the garlic and sauté for another 15 seconds.

Pour in the marsala wine and deglaze the pan, scraping up any brown bites of flavor. Allow to simmer until slightly reduced, then add in the chicken broth and heavy cream.

Stir until combined, then simmer for a few minutes or until it has thickened to your liking. Add in the remaining 2 tablespoons of butter and fresh parsley, then stir.

Add the pork chops back in and heat just until cooked through.

Serve with the mushroom sauce poured over the top of the pork chops.

Nutrition

• Calories: 469 kcal
• Total Fat: 32 g
• Saturated Fat: 14 g
• Total Carbohydrate: 3 g
• Dietary Fiber: 1 g
• Total Sugars: 1 g
• Protein: 40 g