Pork Chops with Marsala-Mustard Sauce
A tasty dish that is made on one pan. Great served over white rice, or with a side of mashed potatoes, and green beans.
1 cup apple cider
1/3 cup Marsala wine (or Madeira, port wine, or additional apple)
1 tablespoon Dijon mustard (Check label for allergens)
1 teaspoon dried thyme
2 teaspoons olive oil
3 scallions, chopped
4 boneless pork chops (about 1” thick)
Salt and pepper, to taste
Mix together the cider, wine (if using), mustard and thyme in a small bowl. Set aside.
Heat the olive oil in a large skillet over medium-high heat. Add the pork chops and cook on both sides until browned. Pour off any oils/fats that are left in the skillet, and the pour the cider mixture over the browned chops. Reduce heat to low and cook, turning a few times during the cooking time, until the pork chops juices run clear when cut into the thickest portion, or until a meat thermometer registers about 160-165 degrees. When done, reduce heat to low, remove the chops from the skillet, place on a plate and cover – keeping the pan juices in the skillet.
Scrape the bottom of the skillet with a plastic spatula to scrape up the tasty bits on the bottom of the pan. Mix the bits with the rest of the pan juices, add in the chopped scallions and continue to cook over low heat until only about 2-3 tablespoons of the juices is left – about 5-6 minutes.
Pour the juices over the cooked pork chops and serve immediately.
Serves 4.
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