PORK CHOPS IN MUSHROOM MARSALA SAUCE

PORK CHOPS IN MUSHROOM MARSALA SAUCE

INGREDIENTS

Ingredients


Pork chops4, boned
Onion1, peeled and finely diced
Garlic cloves1, peeled and finely diced
Button mushrooms400 g, cleaned and sliced
Vegetable oil15-30 ml
Flour30-45 ml
Marsala200 ml
Meat stock150 ml
SaltTo taste
PepperTo taste, freshly ground

INFO BOX

Preparation time20 m
Cooking time30 m
Recipe categoryMain course
Recipe yield4
Recipe cuisineInternational

PREPARATION


PORK CHOPS IN MUSHROOM MARSALA SAUCE
Wash and dry the pork chops and pound flat. Cut each chop in half.

Heat the oil in a frying pan and fry the mushrooms in batches until golden brown. Take out of the pan.

Then season the meat with salt and pepper and coat in flour.

Fry in oil on both sides until golden brown, then deglaze the pan with Marsala and cook until reduced slightly.


Add a little meat stock. Chop the garlic and onions, add to the pan.

Return the mushrooms to the pan, cover and cook slowly over a low heat for about 10 minutes, or until done.

Turn the meat occasionally.

The sauce should be slightly creamy; use more or less stock as necessary.

Season to taste with salt and pepper and serve.

Serve with pasta or white bread.

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