Recipe Details

Ingredients

• 6 

  boneless pork chops (about 2 pounds)

• Kosher salt and black pepper, to taste 

• 1/2 c. 

  all-purpose flour

• 2 tbsp. 

  olive oil

• 4 tbsp. 

  salted butter

• 1 lb. 

  white button mushrooms, quartered

• 1 c. 

  Marsala wine

• 1 c. 

  beef broth, plus more as needed

• 2 tsp. 

  cornstarch 

• 1/2 c. 

  heavy cream

• Buttered egg noodles, for serving

• Chopped fresh parsley, for topping

Description

1. Place the pork chops between 2 pieces of plastic wrap and pound with a mallet or heavy skillet until ¼ inch thick.
2. 2Season the pork on both sides with salt and pepper. Put the flour in a shallow dish and dredge the pork in it, shaking off any excess.
3. 3Heat the olive oil and 2 tablespoons butter in a large skillet over medium-high heat. Add half of the pork and cook until browned and cooked through, 2 to 3 minutes per side. Remove to a plate and set aside. Repeat with the remaining pork.
4. 4Add the mushrooms to the skillet and stir them around. Cook until golden brown, 5 to 6 minutes.
5. 5Pour in the Marsala and beef broth and stir to deglaze the pan, scraping up the browned bits. Cook until the liquid is reduced by half, 5 to 6 minutes. (If the liquid reduces too quickly, splash in more broth as needed.)
6. 6Whisk the cornstarch into the heavy cream in a small bowl. When the Marsala sauce is dark and rich, pour
   in the cream mixture and let it bubble and thicken for another minute. Turn off the heat and stir in the remaining 2 tablespoons butter. Serve the pork with buttered noodles and spoon some of the mushrooms and Marsala sauce on top. Sprinkle with parsley.