Pork Chop recipe

Pork Chop Marsalas

6 tablespoons all-purpose flour, divided

4 (4-ounce) boneless center-cut loin pork chops (about 1/2 inch thick)

Cooking spray

1/3 cup minced shallots (about 2)

2 teaspoons bottled minced garlic

1 (8-ounce) package presliced mushrooms

2 teaspoons chopped fresh thyme

1 cup fat-free, less-sodium chicken broth

1/4 cup Marsala wine or dry sherry

1/4 teaspoon salt

1/4 teaspoon black pepper

Heat a large nonstick skillet over medium-high heat. Place 1/4 cup flour in a shallow dish. Dredge pork in flour. Coat pan with cooking spray. Add pork to pan; cook 4 minutes on each side or until browned. Remove pork from pan. Add shallots, garlic, and mushrooms to pan; sauté 3 minutes or until moisture evaporates. Add remaining 2 tablespoons flour and thyme to pan, and cook for 1 minute, stirring well. Combine chicken broth and Marsala, stirring until smooth. Gradually add broth mixture to pan, stirring constantly with a whisk; bring to a boil. Reduce heat and simmer 2 minutes or until sauce thickens. Return pork to pan; cook 2 minutes or until desired degree of doneness, turning to coat. Sprinkle with salt and pepper.

Elegant Pork Chops
4 double-cut, bone-in pork chops


Kosher salt and freshly ground 


black pepper, to taste

2 cups brown sugar

2 cups soy sauce

1 tbsp. molasses

1 3⁄4 cups ketchup

1 1⁄2 cups chili sauce, such as Heinz

2 tbsp. French dressing

1 tbsp. dry mustard

Put pork chops into a baking dish and season with salt and pepper. In a small bowl, whisk 1⁄2 cup brown sugar, soy sauce, molasses, and 1 cup water and pour over meat. Cover with plastic wrap and let pork chops marinate in the refrigerator for at least 4 hours.  Heat oven to 375°. Drain pork chops and transfer to a 9" x 13" baking dish. Whisk together remaining brown sugar, ketchup, chili sauce, French dressing, mustard, and 1⁄3 cup water in a small bowl. Pour sauce over pork chops and bake, turning pork chops and basting with sauce occasionally, until pork chops are tender and sauce has thickened, about 45 minutes. Let pork chops rest for 10 minutes before serving.

recipe source : Saveur