Creamy Marsala Sauce

 

Wayne raved about the "creamy Marsala sauce" that was served over his "Jumbo Short Rib Ravioli" when we went out to dinner this week, and since I hadn't yet selected on a sauce to serve over our Sunday pork chops, I decided to see if I could recreate it. We quite enjoy Chicken Marsala on occasion, but it's not necessarily a creamy sauce. However, after looking at this recipe for inspiration, all I needed to do was add some chicken broth and cream to our regular recipe. That did the trick! It was still a bit on the thin side, but thickening with a bit of flour would take care of that if you wanted. While not an exact replica of his restaurant meal, Wayne said my version was close enough, and definitely delicious.

Creamy Pork (or Chicken) Marsala

• 1 tablespoon butter
• 1 tablespoon olive oil
• 2 pork chops
• Salt and pepper to taste
• 1 cup sliced mushrooms
• 1 clove garlic, minced
• 2 tablespoons diced onion or shallot
• 1/2 cup Marsala
• 1/4 cup chicken broth
• 1/4 cup cream

Heat the butter and olive oil in a skillet, then brown the pork chops on each side. Season with salt and pepper, but not too much. Push to the side (or remove and keep warm), and cook the mushrooms, garlic and onion until soft. Stir in the Marsala and chicken broth and cook until pork is done. Just before serving, stir in the cream.