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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Air Fryer Boneless Herb Pork Chops

I found some beautiful boneless pork chops at the grocery store the other day. I have cooked pork chops so many ways, but never in my handy dandy air fryer. I admit, I was nervous. I have used my air fryer quite a lot recently, but mainly for frozen foods, hard boiled eggs and I have to say, hot dogs are awesome done in the air fryer. I wasn’t sure how this pork would turn out, but I’m happy to say, they turned out great. They were moist and so flavorful with the sage, rosemary and Thyme and it took half the time to cook in the air fryer than in the oven.

Here’s what you need:

*boneless pork chops

*salt to taste

*1 tsp. dried sage

*1 tsp. dried rosemary

*1 tsp. dried thyme

*olive oil for lightly coating fryer basket

In a small bowl, mix together sage, rosemary and thyme.

30 minutes before cooking the pork, pat them dry with paper towels. Sprinkle pork chops with salt on both sides, then sprinkle them on both sides with the sage mixture.

Preheat the air fryer at 400° for 5 minutes.

With a silicone basting brush, lightly coat the bottom of the air fryer basket with the olive oil. You can use cooking spray, but I try not to use this because over time it leaves a sticky coating on the basket.

Place the pork in the basket in an even layer where they are not touching.

Cook for 5 minutes and flip them over, then cook for another 5 minutes or until the pork reaches an internal temp of 145°

*Note*

Cooking time might vary depending on the brand and size of the air fryer.

Let the pork rest for 5 minutes before serving.

Enjoy!

Pan Seared Pork Chops

I picked up some really nice looking pork chops at the grocery store the other day. I usually bread my pork chops and either cook them in the oven or pan fry them, but these were too beautiful to cover up with all that breading, so I decided to pan sear them in a cast iron pan like I do my steaks. I have to tell you, these came out really good. They were juicy and well seasoned, even hubby approved and he’s not a huge fan of pork chops. He likes pork loin and other cuts of pork, but for some reason, not always the chops. But this time, he even went back for seconds.

Here’s what you need:

*boneless pork chops

For the Rub:

*1/2 tsp. salt

*1 1/2 tsp. dried sage

*1 1/2 tsp. dried Thyme

*1/4 tsp. white pepper; you can use cracked pepper.

For the cooking of the pork chops:

*1 TBS butter

*drizzle of olive oil for the pan

*2 cloves of garlic, smashed

*1 heaping tsp. dried Rosemary

About 30 to 45 minutes before cooking, lay out the pork chops and dry with a paper towel. Mix together the rub; sprinkle the mixture on to both sides of the pork.

Heat a large cast iron pan on medium high heat. Drizzle the olive oil in the bottom of the pan.

When the pan is searing hot, place the pork chop in a single layer.

Add the butter, garlic and Rosemary at the edge of the pan.

When the butter melts, with a spoon slowly baste the pork with the butter mixture.

Cook for about 4 to 5 minutes, basting while they cook. Turn the pork over and continue basting. Cook for 3 to 4 minutes.

Take out of the pan and let the pork rest for about 5 minutes and serve.