Pan Seared Herb Pork Chops In A Creamy Marsala Wine Sauce
*Boneless pork chops; you can do this with bone in as well but cook a little longer
*Rosemary, fresh or dried to taste
*Thyme, fresh or dried to taste
*Tarragon, fresh or dried to taste ( I used a little since tarragon can be a little over powering)
*salt to taste
*cracked pepper to taste
*1 TBS. olive oil or more if needed
*2 TBS. butter
*1/2 cup Marsala wine
*1 cup chicken stock
*1/2 cup cream or half and half
Sprinkle both sides of the pork with the herbs, salt and pepper.
Heat a large cast iron pan to medium high and add the olive oil and the butter. When the butter is melted place the pork chops into the pan. Cook for about 3 to 4 minutes. Turn the pork over and continue to cook for another 3 to 4 minutes. While cooking, tilt the pan and spoon the butter mixture over the pork.
Take the pork out of the pan and set aside.
Turn the heat down to medium and carefully pour in the marsala wine. Let it cook for about 1 minute while scrapping the bottom of the pan to loosen any seared bits on the bottom of the pan. Those are indeed little chunks of flavor.
Pour in the chicken broth. Turn the heat back up to medium high and let the sauce continue to cook until the sauce starts to reduce and thicken slightly; about 3 to 5 minutes.
Reduce heat down to medium and stir in the cream. Place the pork chops back into the pan with the sauce.
Cook until the pork chops are warm and are cooked through, about 1 to 2 minutes (145F minimum).
Serve and Enjoy!
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