Porkchops are something that I used to forget about, but now they’re in the permanent rotation. This particular meal is a riff on a cream of mushroom pork chop dish my mom used to make
Also I love bone-in porkchops but this works with boneless as well. They have a recipe for porkchops using Marsala, dried apricots and other ingredients and it sounded delicious
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Risotto alla Milanese, the creamy rice dish that achieves its vivid golden color and flavor from saffron, is the perfect pairing for PorkChops alla Marsala
It’s a bit strong, so feel free to start out with less, but lends such a fantastic flavor. I substituted buttons for their grown up sibling, the cremini, and often use Marsala instead of the white wine
Drizzle oil over porkchops and season both sides generously with salt and pepper. It always works well together and with just about anything, pork, fish, chicken and veal to name a few
Combine the seasonings listed in the “pork” section and liberally rub your chops. So the dish is a seared pork chop over a cauliflower & potato puree, accompanied by sautéed asparagus, finished with a mushroom & Madeira sauce
Pat the porkchops dry and sprinkle all over with salt and pepper. Transfer the porkchops to a plate. A medium-dry Riesling will complement the sweet pork and apples, as would a tall, cold glass of Belgian-style wheat ale such as Blue Moon
I have quit fixing them, as we think they are tasteless and dry, but this recipe looked good, and the chops had some fat on them which helps with the taste
Sprinkle both sides of the pork sirloin chops generously with salt and pepper. These pork sirloin chops are braised in the oven in an aromatic onion, mushroom and tarragon sauce
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