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Pork Marsala
Created by: Howcan Team
Ingredients
- 4 boneless pork chops, 1/2 inch thick
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 1/2 cup Marsala wine
- 1/2 cup chicken broth
- 2 tablespoons unsalted butter
- 2 tablespoons chopped fresh parsley
Instructions
- Place the pork chops between two sheets of plastic wrap and pound to 1/4-inch thickness.
- In a shallow dish, combine 1/2 cup of flour, 1 teaspoon of salt, and 1/2 teaspoon of black pepper.
- Dredge the pork chops in the flour mixture, shaking off any excess.
- In a large skillet, heat 2 tablespoons of olive oil over medium-high heat.
- Add the pork chops and cook for 3-4 minutes on each side, or until golden brown and cooked through. Remove from the skillet and set aside.
- In the same skillet, add 1/2 cup of Marsala wine and 1/2 cup of chicken broth. Bring to a simmer, scraping up any browned bits from the bottom of the pan.
- Simmer for 5 minutes, or until the sauce has reduced by half.
- Stir in 2 tablespoons of unsalted butter until melted and well combined.
- Return the pork chops to the skillet and simmer for an additional 2-3 minutes, spooning the sauce over the pork chops.
- Sprinkle with 2 tablespoons of chopped fresh parsley before serving.
- Serve the pork Marsala hot, with the sauce spooned over the top.
Pork Marsala is a classic Italian dish that originated in the region of Sicily. It is a flavorful and savory dish that features tender pork cutlets cooked in a rich and aromatic Marsala wine sauce. The dish has gained popularity in the United States, particularly in Italian-American restaurants, where it is often featured as a hearty and comforting entree. The dish is believed to have been inspired by the traditional Italian veal Marsala, which dates back to the 19th century. The use of Marsala wine in cooking can be traced back to the British influence in Sicily during that time. One of the key figures associated with popularizing Pork Marsala in the United States is the renowned chef Lidia Bastianich, who has featured the dish in her cookbooks and television shows, bringing it to the attention of a wider audience. The best version of Pork Marsala can be found in authentic Italian restaurants that use high-quality ingredients and traditional cooking methods. The key to a delicious Pork Marsala lies in the quality of the Marsala wine, which should be dry and flavorful, as well as the proper cooking technique to ensure the pork cutlets are tender and infused with the rich flavors of the sauce. While the traditional recipe calls for pork cutlets, some chefs and home cooks also prepare Pork Marsala using pork tenderloin or pork chops, offering a delicious alternative to the classic dish. Additionally, variations of the recipe may include ingredients such as mushrooms, garlic, and fresh herbs to enhance the depth of flavors in the sauce. Overall, Pork Marsala continues to be a beloved dish that showcases the rich culinary heritage of Sicily and the art of Italian cooking, offering a delightful combination of savory pork and the sweet, nuanced flavors of Marsala wine.
35 min
4
380 calories
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