Take your porkchops and season them with salt, pepper & all other seasoning until evenly coated. (you can mix all seasoning ingredients together in a small bowl prior to coating chops) , set aside
I have to thank my blogging friend, Marie from Proud Italian Cook, for inspiring me to elevate some ordinary porkchops to some sublime porkchops in a Marsala sauce
Porkchops are something that I used to forget about, but now they’re in the permanent rotation. If all of the chops can't fit in the pan at once without overcrowding it, cook in batches
Remove the porkchops to a baking pan or Dutch oven. Pour the mushrooms into the skillet with the pork drippings and garlic, and stir in the sherry and beef broth, scraping any bits of pork that are stuck to the pan
Season the porkchops to taste on both sides. Place the porkchops in the skillet and cook for 8 to 10 minutes, turning every minute or so. Let the skillet sit for 3-4 minutes, basting the porkchops frequently with the butter-garlic-sage mixture
Place a porkchop alongside the vegetables on each plate. Remove the pork from the refrigerator and let stand at room temperature while the oven preheats
The advanced prep is brining the porkchops. Pork Brine Recipe. Add the whiskey, wine, the remaining tablespoon brown sugar, the cream, the celery salt, and the sage, bring the mixture to a boil, and add the chops with any juices that have accumulated on the plate
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