Cast Iron Marsala Pork Chops with Buttermilk and Chive Mashed Potatoes


June 08, 2018 By:
Prep:
15 minutes
Cook:
20 minutes
Serves:
4
These cast iron pork chops are made with Marsala wine, mushrooms, garlic and thyme for a dinner rich with flavor.

Ingredients

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Directions

  1. Heat a 10-inch or 12-inch cast iron skillet over medium heat. Add the olive oil and butter to the skillet as it heats up.
  2. Place the pork chops on a plate and press with paper towels to dry each side.
  3. Sprinkle the onion powder, garlic powder, salt, and pepper on the pork chops. Rub the seasonings in with your fingers. Use tongs to place them into the hot oil, once it is thoroughly hot. Cook on each side about 4 minutes, until browned nicely. Remove the pork chops from the pan.
  4. Add the sliced mushrooms and minced garlic and saute for about 3 minutes, or until mushrooms are nicely browned and slightly softened. Deglaze the pan with the Marsala wine and use a wooden spoon to scrape any browned bits off the bottom of the pan. Add the chicken stock. Season with thyme, salt, and pepper.
  5. Add the sliced mushrooms and minced garlic and saute for about 3 minutes, or until mushrooms are nicely browned and slightly softened. Deglaze the pan with the Marsala wine and use a wooden spoon to scrape any browned bits off the bottom of the pan. Add the chicken stock. Season with thyme, salt, and pepper.
  6. Stir the cornstarch into the warm water and add that to the skillet as well. Continue to stir with a spoon and simmer until sauce thickens. Add pork chops back to the pan and continue cooking over low to medium heat until pork chops are thoroughly cooked to your liking. Serve immediately with mashed potatoes and seasonal vegetables.