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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Pork Roast with Apple Chili Glaze

Like so many on this past Easter Sunday, it was just hubby and I for this Sunday dinner, but just because we were not able to be with family, we still wanted to have something nice. On my last grocery trip, I was lucky enough to find this pork roast. It was rather small, but perfect for just the two of us. The marinade gives it a nice, juicy flavor. The apple glaze is a little sweet with a nice kick from the chili flakes and chipotle chili powder. You can adjust the heat of the chilies to your liking.

Here’s what you need:

For the marinade:

*. Pork roast ( mine was a 1 LB 62 oz because that is all that the grocery store had left)

* 1 12 0z orange juice without pulp

* 3 garlic cloves smashed and chopped

*soy sauce

* 1 TBS Worcestershire sauce

* juice of 1 lime

* 2 tsp. dried thyme or more to taste

* 2 tsp. Onion powder

For the glaze:

* 1/2 C apple jelly or preserves or more depending on the size of the roast

* olive oil

* salt

*soy sauce

*balsamic vinegar

*juice of 1 lime

*Worcestershire sauce

*dried rosemary

*chipotle powder

*red pepper chili flakes

In a mason jar or a bowl place all ingredients for the marinade, shake or mix to combine.

Place a zip top bag in a large bowl and fold down the top. Place the pork inside of the bag.

Pour the marinade on to the pork

Seal the bag, making sure to get out as much air as you can. Refrigerate for 6 hours or over night, turning the bag over at least once.

Take pork out of the zip top bag and discard marinade. Dry the pork with paper towels. Let stand at room temperature for 45 minutes before cooking.

Preheat oven to 375°.

In a small bowl, combine all of the ingredients for the glaze; mix to taste.

Place the pork on a wire rack in a roasting pan. Pour enough water in the bottom of the pan to cover the bottom. This will keep the dripping from burning on the bottom.

Brush the pork with the glaze.

Cook for about 30 minutes, then brush on the glaze once again. Continue cooking for another 30 minutes or until done; internal temperature of 150. If your roast is larger, cook approximately 25 minutes per pound.