Pork Chop Marsala

4 (8oz) boneless pork chops
1 tsp. Olive oil
2 Tbsp. unsalted butter
1 garlic clove, minced
Flour for dusting
6 ounces fresh small mushroom caps
2/3 cup Sweet Marsala wine
2 Tbsp. fresh chopped rosemary
1/8 tsp. pepper
Salt to taste

Place pork between two sheets of wax paper. Using a mallet or side of large knife flatten pork out evenly.

Dust pork with flour and set aside.

Add 1 Tbsp. butter and olive oil to skillet and heat to medium heat.

When oil is hot add pork chops and brown on both sides turning once after 5 minutes.

Add the mushroom, Marsala wine, garlic and rosemary. Cover and cook for additional 5-10 minutes. Remove pork and cover to keep warm.

Add remaining butter and reduce to sauce consistency. Taste for salt and serve immediately.

Serves 4

Southern Pork Chops (a comfort food)

I got this recipe from Auntie Monica and I Love It!

4 boneless pork chops or fillets
4 large potatoes
1 sm can Cream of Mushroom Soup

Spray inside of crock pot OR baking pan with non-stick spray. Smear about 1/4 can soup on bottom of pan; Season pork and add to pan; peel and cut potatoes long way, about 1/4 inch thick. Layer on top of pork. Add remaining soup and spread around. Season with pepper.

Bake in oven at 350 degrees for 1 hour.

Bake in crock pot until potatoes are done. (that's not very helpful is it? My crockpot has two settings. High and burn so I use the oven)


Serve with a salad or bread. Yummy and good.