Pork Chops Marsala
with Sweet Bacon-Almond Veggie Medley
Ingredients
2 Pork Chops
1 Shallot
5 Garlic Cloves
4 oz. White Mushrooms
1 Large Sprig Thyme
8 oz. Broccoli Florets
1 Yellow Pepper
½ C. Chicken Broth
2 T. Marsala Wine
¾ T. Dark Brown Sugar
2 T. Bacon Bits
1.5 T. Sliced Almonds
2.5 T. Flour
Instructions
Prepare your Ingredients
Wash and dry your produce.
Mince 5 cloves garlic.
Slice the bell pepper into ½" strips, then cut strips in half.
Cut broccoli into bite sized pieces and add to a medium bowl with the bell pepper and 2 cloves minced garlic.
Finely chop the shallot.
Thinly slice the mushrooms.
Remove thyme leaves from the sprig (pinch sprig between fingers and slide down).
Combine the broth, thyme, and the marsala in a small bowl.
Rub the pork chops with 1 tsp. olive oil and season with salt and pepper to taste.
Coat the pork chops on all sides with 1.5 Tbsp. of the flour.
Sear the Pork Chops
Heat 1 Tbsp. olive oil in a large pan (not non-stick if you have one) over medium-high heat.
When hot, add the pork chops and sear, about 2 minutes per side (they will finish cooking later).
Transfer to pork chops to a dish and remove pan from heat to cool.
Make the Sauce
In the same pan you cooked the pork chops, heat 1 Tbsp. olive oil over medium heat.
Add the shallots, remaining garlic, and mushrooms and sauté tossing frequently for about 3 minutes.
Add the remaining flour to the pan, and cook for 1 minute, stirring well.
Add the broth and marsala mixture stirring constantly to lift browned bits from pan bottom.
Add salt and pepper to taste and allow the sauce to simmer until thickened slightly; about 2 minutes.
Finish Cooking the Pork
Place the pork chops in the pan with the sauce and cook 3-4 minutes turning to coat with the sauce.
Remove pan from heat.
Cook the Veggies
Toss the bell pepper mixture with 1 Tbsp. olive oil, and season with salt and pepper to taste.
Heat 1 Tbsp. olive oil in a large pan over medium-high heat.
Add the veggies and saute tossing occasionally until crisp tender; 3-4 minutes.
Add 2 Tbsp. water and cook for another 1 minute.
Add the brown sugar, almonds, and bacon bits tossing to combine for another minute.
Remove from heat and set aside.
Plating
Place a pork chop on one side of each dish.
Top with the desired amount of mushrooms and sauce from the pan.
Serve the vegetables, placing them alongside the pork.
Ingredients
2 Pork Chops
1 Shallot
5 Garlic Cloves
4 oz. White Mushrooms
1 Large Sprig Thyme
8 oz. Broccoli Florets
1 Yellow Pepper
½ C. Chicken Broth
2 T. Marsala Wine
¾ T. Dark Brown Sugar
2 T. Bacon Bits
1.5 T. Sliced Almonds
2.5 T. Flour
Follow directions as for pork chop.
Mahi-Mahi
Follow directions as for pork chop.
Tofu
Press until dry and cut into cubes. Sprinkle with salt and pepper and coat with 1.5 tablespoons of the flour. Add olive oil to a non-stick pan and heat over medium heat. Add tofu to pan and cook until you see a golden crust beginning to creep its way up the sides. Turn them and season the other side. Add more oil if the pan seems too dry. Remove from pan and set aside. Add back to pan and coat with sauce and heat through.
Tempeh
Boil 10 minutes in water/broth then season and sear 2 minutes per side over medium-high.
Eggplant
Slice the eggplant into 1/2 inch rounds and sprinkle with salt and pepper and coat with 1.5 tablespoons of the flour. Add a small amount of oil to a non-stick skillet and heat over medium-high heat. Add eggplant to pan and brown on each side for about 2-3 minutes. Remove from pan and set aside. Add back to pan and coat with sauce and heat through.
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