Hey everyone, it’s Drew, welcome to our recipe site. Today, we’re going to make a special dish, marsala pork chops with corn and bacon. One of my favorites. This time, I will make it a little bit unique. This will be really delicious.
Marsala Pork Chops with Corn and Bacon is one of the most favored of current trending meals in the world. It’s enjoyed by millions every day. It is simple, it’s quick, it tastes delicious. Marsala Pork Chops with Corn and Bacon is something that I have loved my entire life. They’re fine and they look wonderful.
Corn, bacon, potatoes and marsala create a luscious sauce for juicy pork chops. A luscious, fat pork chop perched on a heap of sauteed corn, potatoes and pancetta, surrounded by a moat of intensely savory marsala sauce, studded with charred padron peppers. Boneless pork loin chops are simmered in a Marsala wine, garlic, and herb sauce.
To get started with this recipe, we must prepare a few ingredients. You can cook marsala pork chops with corn and bacon using 13 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Marsala Pork Chops with Corn and Bacon:
- Prepare 4 fat boneless pork chops
- Get 1 salt and freshly ground pepper
- Get 24 oz chicken stock or broth
- Take 2 ears of corn, kernels removed and cobs cut into 3" lengths
- Get 6 piece bacon or pancetta
- Get 3 large shallots chopped
- Prepare 2 clove garlic, minced
- Get 1 red chili pepper, deveined, deseeded and chopped
- Make ready 4 oz marsala wine
- Make ready 2 oz half and half
- Take 2 tsp chopped fresh sage
- Make ready 1 handful parsley chopped
- Prepare 2 small Yukon gold potatoes, peeled and diced into 1/2 inch pieces
Reviews for: Photos of Pork Chops with Creamy Marsala Sauce. This dish is FANTASTIC and it was pretty darn easy. I skipped the low fat milk and corn starch and used whole milk. I also followed a previous recommendation to saute the mushrooms after the pork and cooked.
Instructions to make Marsala Pork Chops with Corn and Bacon:
- Remove pork chops from fridge and season with salt and pepper 30 minutes before cooking.
- In a medium saucepan, combine stock, corn cobs and potatoes. Bring to a boil, then reduce heat to low, cover and simmer. After about 8 minutes check potatoes for doneness. As soon as they are tender, strain broth into a bowl, discarding corn cobs and setting potatoes aside.
- Meanwhile, cook bacon or pancetta in a large skillet until crisp. Chop roughly.
- Pour most of the fat from the skillet reserving it in a bowl. Increase heat to medium high and cook pork chops 4-5 minutes on each side depending on thickness. Set aside and cover to keep warm.
- Wipe out any burnt bits from the skillet and add a drizzle of bacon fat to the pan. Reduce heat to medium low. Cook shallots, garlic and chili pepper until softened, about 2 minutes.
- Add marsala, scraping the bottom of the pan to deglaze. Increase heat to medium high, pour in stock, then gently stir in sage, corn and potatoes.
- Simmer sauce till slightly thickened and reduced, about 5 minutes. Turn off heat and swirl in half and half.
- To serve, pile some corn, bacon and potatoes on a plate and drizzle with sauce. Place pork chop on top with another generous drizzle of sauce. Sprinkle with parsley and enjoy!
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