David Theiss: Marsala thick cut pork chops for Easter

Easter dinner has always been such a traditional meal: glazed ham, leg of lamb with mint jelly, prime rib beef roast, filet mignon, or brunch are all a good choices.

This year I’m going suggest something a little different but equally as good.

On a recent trip I was perusing the menu in a nice restaurant and noticed a double thick pork chop listed that sounded delicious, so, I ordered it. It was good and it gave me an idea for another pork chop recipe, which I think is pretty delicious. I am sharing that with you today.

4 double cut pork chops bone-in and frenched

1 large shallot

1 clove garlic

1 1/2 cup Marsala wine

1 cup chicken stock

1 cup heavy cream

1/2 teaspoon salt

1/2 teaspoon black pepper

2 tbsp butter

2 tbsp olive oil

3 cups sliced mushrooms

Heat olive oil in deep skillet. Incorporate chopped shallot and onion. Stir and cook until translucent, about 4 minutes. Remove and set aside.

In the same and hot skillet, salt and pepper the pork chops, place in skillet and sear both sides until brown. Pull out of pan and set aside.

Add all the butter in the skillet and return shallot, garlic and mushrooms. Cook on medium heat, stirring often, about 4 minutes until the mushrooms soften. Add chicken stock and Marsala wine and let simmer for about 5 minutes to reduce liquid.

Stir cream in and mix salt and pepper to taste. Return the pork chops to the skillet covering the chops with the mushroom mixture and serve.

Happy Easter and enjoy!

David Theiss is owner of Butler Gourmet Meats. Serving Carson City since 1973.