CREAMY PORK CHOPS MARSALA

This easy pork marsala recipe is a great option for treating yourself on a busy night, or for serving to guests. With the rich and flavorful sauce, no one will believe it only took 30 minutes of cooking time!

INGREDIENTS:

• 4 thin-cut boneless pork chops (1/4- to 1/2-inch thick)
• kosher salt and freshly-ground black pepper
• 1/4 cup all-purpose flour, plus 2 tablespoons
• 1 tablespoon olive oil
• 2 tablespoons unsalted butter
• 8-10 ounces cremini mushrooms, cleaned, stems removed, and caps cut into 1/4-inch slices
• 1 large shallot, chopped (about 1/3 cup)
• 3/4 cup dry Marsala wine
• 1/2 cup chicken stock
• 1 tablespoon fresh thyme leaves, chopped
• 1 teaspoon fresh rosemary, chopped
• 1/3 cup heavy cream

INSTRUCTIONS:

1. Season pork chops on both sides with salt and pepper. Dredge in flour, shaking off excess. 
2. Heat butter and oil in a large skillet over medium-high heat until foaming subsides. Cook pork for 3-4 minutes per side, until browned and centers read 145 degrees F with a meat thermometer. (Very thin chops might need as little as 2 minutes per side.) Transfer to a plate and tent with foil to keep warm.
3. Add shallots and mushrooms to pan with 1/2 teaspoon kosher salt and 1/4 teaspoon freshly-ground black pepper. Sauté until mushrooms are soft and beginning to brown, about 5 minutes. 
4. Stir 2 tablespoons flour into the mushroom mixture and cook for 1 minute. Add Marsala and cook for an additional 1-2 minutes, scraping any brown bits from the bottom of the pan. Add chicken stock and bring to a boil. Lower heat and simmer for 5-8 minutes, until sauce is slightly thickened. 
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