Pork Chops Marsala
I made these for dinner tonight and boy were they good. I love cooking with Marsala wine. It adds flavor like nothing else can. I used both button mushroom and shitakes in this. I have recently learned that the Chinese market near me sell shitakes really reasonable, like 1/3 of what the grocery store charges. I’m taking advantage of it while I can. Same with fresh herbs. There are some there I can’t figure out what they are and so far haven’t found anyone who can explain it either. The problem is they are in bags so it hard to see and I can’t smell them either.
Here is what my mushrooms looked like right before I added the Marsala wine and the rest of the ingredients. Don’t add salt to mushrooms before they look like this or you won’t get them like this, instead it will start to pull the water out of them.
Find the Pork Marsala Recipe at Recipes Food and Cooking.
This looks so delicious! Ironically I’m making pork chops for dinner as I type this…I think your version is going to turn out much better than mine! I’ll be pinning this! I’m hopping over from diy Sunday Showcase (my link ups were #7 How to Put Song Lyrics Over a Photo and 8 Tips for Beautiful Flowers) Have a wonderful weekend!
Hi Carrie, I am sure yours were wonderful! Enjoy!
You had me at mushrooms! I have to say I am usually pretty fussy about pork chops but I looooovvvve pork chops marsala and you totally nailed it! Thank you so much for sharing this dish at Saturday Night Fever!
YW, this was one of my dishes from my restaurant days. Can’t go wrong with marsala and mushrooms….
When do you add the wine?
Hi Sheyla, fixed it. You add it right before the heavy cream. Let it cook off for a couple of minutes.