CREAMY PORK MARSALA
A deeply-flavored, pan-fried pork chop recipe featuring a rich and creamy mushroom and Marsala wine sauce.
Servings : 4
Ingredients
- ⅓ cup almond flour, (Coconut Flour is great, too. You can also use cornstarch, or all-purpose flour.)
- ¾ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon dried oregano
- ½ teaspoon sweet paprika
- ¼ teaspoon fresh ground black pepper
- Cooking spray
- 1 pound boneless pork chops, (about 1/4-inch thick) see notes
- 3 tablespoons butter
- 2 tablespoons avocado oil, or olive oil
- 8 ounces fresh sliced mushrooms
- 3 cloves garlic, minced
- ⅔ cup low sodium chicken broth
- ¼ cup Marsala wine
- ⅛ teaspoon salt, or to taste (IF you're not using low sodium chicken broth, you may want to skip adding more salt)
- ½ cup water
- 2 tablespoons cornstarch
- ¼ cup heavy cream
- fresh ground black pepper, for garnish, optional
- Chopped fresh parsley, for garnish
Instructions
- In a shallow plate combine flour, garlic powder, salt, oregano, paprika, and pepper; mix to incorporate.
- Spray pork chops with cooking oil and dredge in flour mixture.
- Combine butter and oil in a large 12-inch skillet; set over medium heat.
- Add pork chops to the hot oil in one single layer. DO NOT crowd the pan; if skillet is too small, cook the pork chops in batches.
- Cook the pork chops 3 to 4 minutes per side, or until browned and cooked through. Pork chops are cooked through when internal temperature reaches 145˚F.
- Remove pork chops from skillet; set aside and keep covered. If the browned bits in the skillet are too dark, carefully wipe down the skillet with dry paper towels.
- Return skillet to the heat and add mushrooms to the skillet. If skillet is dry, add a little more oil. Cook mushrooms for 3 minutes over medium heat, or until just tender.
- Stir in garlic and continue to cook for 2 more minutes.
- Increase heat to medium-high.
- Add chicken broth and scrape up all the browned bits from the bottom of the skillet. Bring to a boil and cook for 1 minute.
- Pour in Marsala wine and salt; stir until smooth. Cook for 2 minutes.
- In a small mixing bowl combine water and cornstarch; mix until well combined.
- Whisk cornstarch slurry into the skillet until combined. Sauce will start to thicken.
- Whisk in heavy cream and continue to cook for 1 to 2 more minutes, or until thickened and creamy. Taste for salt and adjust accordingly.If the sauce is too thick, whisk in a little more chicken broth. To make it creamier, add more heavy cream.
- Return pork chops to the skillet and spoon sauce over the pork chops.
- Garnish with fresh ground black pepper and parsley.
- Serve.
Notes
- This recipe makes plenty of sauce, so you can safely use up to 6 pork chops. Make sure your pork chops are 1/4-inch thick.
- NET CARBS: 10 g
- WEIGHT WATCHERS POINTS: To lower the points, you can use Fat Free Half & Half in place of the heavy cream, and omit the butter, but replace it with more avocado oil OR olive oil. Another substitution would be to omit the Wine and use chicken broth in its place.
Nutrition
Calories: 482 kcal | Carbohydrates: 12 g | Protein: 30 g | Fat: 34 g | Saturated Fat: 13 g | Trans Fat: 1 g | Cholesterol: 119 mg | Sodium: 445 mg | Potassium: 691 mg | Fiber: 2 g | Sugar: 3 g | Vitamin A: 614 IU | Vitamin C: 2 mg | Calcium: 55 mg | Iron: 2 mg | Net Carbs: 10 g
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.