We’re making Pork Chops Marsala with Head Chef Trevor Sawchuk of Wicked Good Bar and Grill at Twin River Casino.
2 lbs boneless pork loin, cut into chops, 1/2″ thick (4 oz. each), trimmed of fat
2 tbsp olive oil
8-10 oz. sliced white mushrooms
3 cloves garlic chopped
2 tbsp chopped flat leaf parsley
1 cup chicken broth
2/3 cup Marsala wine
1 tsp cornstarch
Salt and freshly ground pepper
Evenly season pork chops, on both sides, with 1/2 teaspoon salt and 1/4 teaspoon ground black pepper, pinch of chopped garlic and chopped parsley
In a 12-inch cast iron or non-stick skillet, heat 1 tbsp 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 a platter; keep warm.
In the same skillet, heat remaining oil 1 minute. Add mushrooms, remainder of chopped garlic and parsley; cook 5 minutes or until mushrooms are browned. Add wine to mushroom mixture to de-glaze pan, bring to boil and add chicken stock and bring to boil; cook 2 to 5 minutes. Mix cornstarch with 1 teaspoon cold water and add it slowly to the mushroom sauce while stirring. Place chops on plates and top with wine sauce.