Pork Chops Marsala

I have been on the marsala kick lately, I'll be the first to admit.  Sadly I just used the last of my California Paul Masson Marsala wine that I carted all the way up here from California.  This is a truly beautiful dish.  The sauce is thinner than my previous marsala recipe...but I think it works. 

Pork Chops Marsala   


1/3 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon garlic salt
3/4 teaspoon garlic powder
1/2 teaspoon dried oregano
1 pound bone in pork loin chops
2 tablespoons of butter
2 tablespoon of olive oil
2 cups sliced fresh mushrooms
3-4 cloves chopped garlic
1 cup Marsala wine


Mix flour, salt ,garlic salt, garlic powder, and oregano together in a medium bowl. Add pork chops, and toss until well coated.

Heat butter and olive oil in a large skillet over medium heat. Place pork in skillet in a single layer, and cook, turning occasionally, until brown on both sides.  Remove pork chops from skillet.  Keep warm.

 Add mushrooms and minced garlic; cook and stir briefly. Add more olive oil if necessary.  Stir in wine, scraping the skillet to loosen any brown bits. Return pork chops to skillet.  Cover and simmer over medium heat until pork is tender and sauce is thickened, about 15 minutes.

Of course I served this with spinach and mashed red potatoes.  I spooned the sauce over everything, and it was superb

MGD.