Marsala Pork Chops Recipe
- 1/2 cup seasoned bread crumbs
- 4 bone-in center-cut pork loin chops (6 ounces each)
- 3 tablespoons olive oil, divided
- 3 medium onions, thinly sliced
- 6 garlic cloves, minced
- 1/2 cup white wine or chicken broth
- 1 tablespoon marsala wine or chicken broth
- 1/4 teaspoon pepper
- 1/8 teaspoon salt
- 1/4 cup cold butter, cubed
- Hot cooked egg noodles
- 1. Place bread crumbs in a large resealable plastic bag. Add pork chops, one at a time, and shake to coat. In a large skillet, cook chops in 2 tablespoons oil over medium heat for 4-6 minutes on each side or until a thermometer reads 160°. Remove and keep warm.
- 2. In the same skillet, saute onions in remaining oil until tender. Add garlic; cook 2 minutes longer. Add the white wine, Marsala, pepper and salt, stirring to loosen browned bits from pan. Cook, stirring occasionally, until liquid is nearly evaporated. Stir in butter until melted. Serve with pork chops and noodles. Yield: 4 servings.
1 pork chop with 1/4 cup onions equals 526 calories, 36 g fat (14 g saturated fat), 113 mg cholesterol, 351 mg sodium, 19 g carbohydrate, 3 g fiber, 30 g protein.
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.