Recipe of the Week #8: Pork Marsala

Over the past couple of weeks, my wife and I have been in and out of town trying to help our daughter deal with mononucleosis at college, so I apologize for the lack of a ROTW last week. To make up for it, I offer a new favorite, pretty much made up on the fly.  Watch out not to reduce too long, last night I managed to retain some of the aromatic nature of the Marsala and it paid off huge.

Pork Marsala

Ingredients:

1 Cup Flour (All Purpose)
2 tsp Salt
1/2 tsp Fresh Ground Black Pepper
4 boneless pork chops
1/2 Cup Butter
4 Tbsp olive oil
1-1/2 Cups Sliced mushrooms
1-1/2 Cups Marsala wine
2 Tbsp Dijon mustard
1/4 Cup Chicken Broth
1/4 Cup Heavy Cream

Directions:

Trim and pound pork chops to 1/4 inch thick pieces of the desired size.
Pour 2/3 cup Marsala wine and the mustard in a 1 gallon zip-lock bag along with the pork pieces. Mash around to make sure all the pieces are well coated.  Set aside for 1/2 hour or so in the refrigerator.
In a shallow dish or bowl, mix together the flour, salt, pepper. Coat pork pieces in flour mixture.
In a large skillet, melt some of the butter in oil over medium heat. Place pork in the pan, and lightly brown on both sides, then remove to a plate.  Add more butter/oil as you go.
Add the mushrooms and sauté until tender.
Pour in the rest of the wine, butter, and the broth.  Reduce about 1/4, then add the cream.
Return the pork to the skillet and cover. Simmer pork about 8 minutes, turning once, until no longer pink.

Served, last night, with Shallots-n-Cream Mashed Potatoes.

Wife's rating: ****(out of 5)  "That was...so...delicious"
My rating: ****  Finally nailed Marsala.
Special Guest rating: ***1/2  "That was really good, Daddy"  I think I'd have gotten another star had she been feeling well.