Pork Marsala With Mushrooms

Pork Marsala With Mushrooms

Bone-in pork chops get the Marsala treatment with a mushroom and wine cream sauce.

Ingredients :

• 4 (8- to 10-ounce) bone-in, center-cut pork chops (1-inch thick)
• 1 1/2 teaspoons black pepper
• 2 teaspoons kosher salt, divided
• 1 1/3 cups unsalted chicken broth
• 2 tablespoons unsalted butter
• 2 tablespoons extra-virgin olive oil
• 1 large shallot, finely chopped (about 1/2 cup)
• 1 (8-ounce) package sliced fresh cremini mushrooms (3 cups)
• 1 (4-ounce) package fresh wild mushroom blend (1 1/2 cups)
• 1 1/2 teaspoons fresh thyme leaves or 1/2 teaspoon dried
• 2 tablespoons all-purpose flour
• 2/3 cup marsala wine
• 2/3 cup heavy whipping cream
• 1 teaspoon italian seasoning
• 1/2 teaspoon garlic powder

Directions

1. Sprinkle pork chops evenly with pepper and 1 1/2 teaspoons salt. Let stand at room temperature for 15 minutes.
2. While pork is resting, bring chicken broth to a boil in a 12-inch cast-iron skillet over medium-high. Cook until reduced by half, about 5 minutes. Pour broth into a small heatproof bowl; set aside.
3. Return skillet to medium-high heat; add butter and oil, stirring until butter melts. Add pork chops; cook until golden brown, 4 minutes per side. Transfer to a plate.
4. Add shallot to skillet; cook over medium-high, stirring constantly, until translucent, about 1 minute. Add mushrooms; cook, undisturbed, until mushrooms begin to release moisture, about 2 minutes; stir and cook, stirring occasionally, until mushrooms begin to brown and moisture evaporates, about 3 more minutes. Stir in thyme; cook until fragrant, about 30 seconds.
5. Sprinkle flour over mushrooms in skillet; cook, stirring often, until well incorporated, about 1 minute. Add Marsala; cook, stirring occasionally, until slightly reduced, about 3 minutes.
6. Stir in reduced chicken broth, cream, Italian seasoning, garlic powder, and remaining 1/2 teaspoon salt into mushroom mixture in skillet; bring to a boil over medium-high. Reduce heat to medium; cook, stirring occasionally, until sauce is slightly thickened, about 5 minutes. Reduce heat to a simmer; nestle pork chops into mushroom mixture; cook until an instant-read thermometer inserted into thickest portion of pork registers 140°F, about 5 minutes. Garnish with more fresh thyme, if desired.