Pan Seared Herb Pork Chops In A Creamy Marsala Wine Sauce

These delicious pork chops are sprinkled with a few herbs, seared to perfection in butter and olive oil, then bathed in a rich, creamy marsala wine sauce. All of this is done in less than 30 minutes.

I don’t know about you, but sometimes I just crave a good pork chop. Whether it’s fried in a parmesan crusted coating (future post perhaps?) or seared in a pan with some simple herbs and a nice sauce that lets the pork shine through. I choose the latter. This was definitely a hit with hubby, who isn’t always keen on pork chops. The only thing that I would have loved to add to this dish are mushrooms, but considering how hubby reacts to mushrooms as a vampire to sunlight, I had to forgo those little morsels of delight. But even without them, this dish is one of those that makes you close your eyes and savor each bite. And the sauce…..oh my the sauce…I could drink it with a straw it’s that tasty.

This is a great dish when you want a quick, but tastes like you spent hours in the kitchen, kind of meal. Serve it over rice, mashed potatoes or even buttered egg style noodles. Make sure you have some nice, crusty bread to soak up all of that delightful sauce since licking ones plate might not go over to well if you have company at the table. But if it’s just you and your significant other….lick away my friend….lick away.

Here’s what you need:

*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 thickens 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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Beef Tips In A Marsala Wine Sauce

These beef tips are one of the ultimate comfort foods with tender beef that’s been slowly simmered in a rich, delicious marsala wine sauce. These are fantastic served over mashed potatoes, rice or pasta. It might be getting a bit warm where you live….well down right warmer here in the south, but this dish is one of those that you wont mind serving up all year long because it’s just so darn swoon worthy. Not only is the tender, seasoned beef the star of this show, but the marsala beef sauce will make you want to lick the plate after. I really suggest not leaving out the marsala wine. You don’t have to spend a lot of money on a good tasting one. I found some under $7.00 at my local wine store. This wine can also last 4 to 6 months in the cupboard.

When it comes to choosing the right cut of meat for these lovely beef tips, I like to buy a chuck roast when it’s on sale (it freezes wonderfully) and cut it into bite size pieces. You get more for your money in the long run, but you can buy beef that is already cut up, such as stew meat. Just be aware that stew meat is usually what has been leftover from other cuts of beef that has a lot of tougher connective tissue. For this slow cooked meal, stew meat is ok to use because it will need to be cooked slowly so the meat will be tender.

Here’s what you need:

*1 1/2 to 2 LBS chuck roast cut into bite size pieces or stew meat

*3 TBS flour

*1 1/2 tsp. dried Thyme

*1 tsp. rosemary

*1 1/2 tsp. onion powder

*1 1/2 tsp. garlic powder

*1 1/2 tsp. paprika

*1/2 tsp. salt; you can always add more later if needed

*cracked black pepper

*1 TBS butter

*olive oil

*2 small shallots or 1 large; chopped

*2 cloves garlic, minced

*2 cups beef broth

*3/4 cups marsala wine

*1 TBS Worcestershire sauce

*3 TBS cornstarch + 1/4 cup cold water if needed for thickening

*parsley for garnish (optional)

Dry the beef tips with paper towels; set out at room temp. about 30 to 45 minutes before cooking.

Preheat oven to 325°.

Place the beef into a large bowl; add in the flour, Thyme, Rosemary, onion powder, garlic powder, paprika, salt and pepper. Toss the beef with the mixture until all of the beef is completely coated.

In a Dutch oven, add a thin layer of olive oil at the bottom and heat to medium high heat. Add in some of the beef and sear on all sides. You may have to do this in a few batches so not to over crowd the pan.

Remove the beef and set aside. Turn the heat down to medium or medium low if the pan is too hot.

Add in the butter then the shallots and garlic cloves once the butter has melted. Cook for about 1 minute stirring constantly until the shallots just start to soften. Be careful that the garlic doesn’t burn.

Slowly add in the marsala wine and turn the heat back up to medium high. With a spoon, scrape off all of the brown bits at the bottom of the pan.

Add the beef tips back to the pan.

Stir together the beef broth and the Worcestershire sauce and pour into the pan.

Stir everything together and place covered into the oven.

Cook 2 1/2 hours or until the beef tips are tender.

If the sauce needs thickening, place the Dutch oven on the stove and heat on medium. Pour in the cornstarch water mixture and simmer until it thickens to your preference. Sprinkle with some of the parsley.

Serve over mashed potatoes, rice or pasta. If you need a good mashed potato recipe check out my Utterly Delicious Mashed Potatoes.


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