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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 8 |
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I love the mixture of several types of mushrooms in this recipe. This marsala is a little different from the typical marsala using a dry marsala wine. Enjoy! Ingredients:
1/2 cup parmesan cheese, freshly grated |
1 cup seasoned bread crumbs |
1/2 teaspoon salt |
1/2 teaspoon black pepper, freshly ground |
1 teaspoon dried thyme |
2 eggs |
1/4 cup milk |
8 center cut boneless pork chops |
2 tablespoons olive oil |
1 bunch long green onion, chopped |
8 button mushrooms, sliced |
8 baby portabella mushrooms, sliced |
8 ounces fresh porcini mushrooms, sliced |
1 tablespoon flour |
1/2 cup dry marsala wine |
1 cup beef broth or 1 cup stock |
2 tablespoons butter |
1/4 cup fresh parsley |
Directions:
1. In a small bowl mix the parmesan, breadcrumbs, salt, pepper and thyme.
2. In another bowl beat the eggs and the milk together.
3. Dredge the chops in the egg then the breadcrumb mixture.
4. Fry the chops in the oil and butter until done, around 5 minutes on each side.
5. Set the chops aside and keep warm while making the sauce.
6. Sauté the chopped onions and mushrooms for 3 minutes until tender.
7. Stir in the flour then add the Marsala and beef stock.
8. Cook until slightly thickened.
9. Season with a little more salt and pepper.
10. Plate the Pork Chops Marsala and top with the mushroom sauce and garnish with parsley.
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