Pork Chops Marsala

  The butcher at our local Fareway store picked out 3 center cut, bone in pork chops for me. I have quit fixing them, as we think they are tasteless and dry, but this recipe looked good, and the chops had some fat on them which helps with the taste.

  I did find that using the cooking time in the recipe worked well and they were very good. I will try making them again. I had fresh thyme from my pot of thyme, but you could use dried thyme also.

  The recipe is not from a cookbook, but rather from MyRecipes.com. I made a few simple changes, just to suit our families taste, but stayed fairly true to the recipe.

  I used Dry Sherry instead of Marsala wine as I always have that on hand. Also used regular sweet onion and fresh garlic instead of the bottled which I don’t use. Feel free to use either or change the recipe to suit your families taste. I don’t use cooking spray as I feel it leaves a aftertaste and a sticky residue in my pans, so used a very small amount of salad oil. Also floured the chops with Bisquick GF all purpose mix. I am going to give you the recipe with the changes I did, and hope you will like it as well as we did.

Pork Chops Marsala

Yield: 4 servings (1 pork chops and ½ cup sauce

6 tablespoons GF free baking mix divided

Small amount of salad oil

1 garlic clove minced

¼ cup minced onion

1 (8 ounce) package mushrooms sliced

2 teaspoons chopped fresh thyme

1 cup chicken broth or stock

¼ cup dry sherry or Marsala wine

¼ teaspoon salt

¼ teaspoon black pepper

  Heat a large non stick skillet over medium hot heat. Flour the chops with ¼ cup of the baking mix. Add oil to pan and brown the chops 4 minutes on each side. Remove and keep warm. Add the onion, garlic and mushrooms to pan; saute 3 minutes or until moisture evaporates. Add remaining 2 tablespoons of the baking mix and thyme to pan and cook for 1 minute, stirring well. 

  Combine the chicken broth and sherry. Gradually add broth mixture to pan, stirring with a whisk bring to a boil, Reduce heat and simmer 2 minutes or until sauce thickens. Return pork chops to pan, cook 2 minutes turning to coat. Sprinkle with salt and pepper.

Nutritional Info: Calories; 242 Protein; 27g  Carbohydrate; 15.4g  Fiber; 1.1g Cholesterol; 67mg  Sodium 299mg  Calcium; 44mg