Pork Marsala with Mushrooms

You can have this TASTY dinner on the table in 30 min. flat!!
(serves 6)

6 boneless pork chops (about 2 lbs.)
Kosher salt and freshly* ground black pepper, to taste
1/2 cup all-purpose flour
2 T. EVOO
4 T. salted Kerrygold* butter
1 lb. white button mushrooms - I would use creminis*, quartered
1 cup Marsala wine
1 cup low sodium* beef broth, plus more as needed
2 t. cornstarch
1/2 cup heavy cream
Buttered egg noodles, for serving
Chopped fresh flat-leaf parsley, for garnish

Preheat the oven to 300.
Place the pork chops between 2 pieces of plastic wrap and pound with a mallet or heavy skillet unitl 1/4" thick. Season on both sides with S&P. Put the flour in a shallow dish and dredge the pork in it, shaking off any excess. Heat the olive oil and 2 T. butter in a large cast-iron* skillet over med.-high heat. Add half of the pork and cook until browned and cooked through, 2-3min. per side. Remove to a plate and set aside. Repeat with the remaining pork. Cover with foil and place in oven to stay warm*. Add the mushrooms to the skillet and stir them around. Cook until golden brown, 5-6 min. Pour the Marsala and beef broth and stir to deglaze the pan scraping up the browned bits. Cook until the liquid is reduced by half, 5-6 min. If the liquid reduces too quickly, splash in more broth as needed. Whisk 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 min. Turn off the heat and stir in the remaining 2 T. butter. Serve the pork over buttered noodles. Top with Marsala sauce and sprinkle with parsley.

"You've GOT to get the fundamentals down, because otherwise the fancy stuff is not going to work."

Have FUN today!!

Love,

Machete Milletti