This Pork Chops Braised with Marsala and Red Wine dish is flavorful and made in one pan. It’s a classic regional Italian dish. The pork melts in your mouth when done.
Ingredients;
1/4 cup olive oil
1 TBLS butter
4 pork loin chops, about 3/4″ thick or boneless pork chops with a little fat on them works too
1/2 cup flour, spread on a plate
1 TSP chopped garlic
1 TBLS tomato paste, dissolved in the wine
1/2 cup dry Marsala wine
1 cup dry red wine
Dash of salt and pepper
1 TBLS chopped parsley
1/2 cup of water
Directions;
In a frying pan that can accommodate the pork in a single layer put the oil and butter in and turn to med high heat. Pat the chops dry with a paper towel and dredge in the flour. When the butter/oil foam begins to subside place the chops in the pan and brown on both sides. Add the garlic to the fat in the pan and saute for 2 mins. Add the wines with the tomato paste, salt and pepper. Heat for a few minutes and then cover tightly turning the heat down to very low. Cook for about 1 hour, turning the chops once. Remove the chops to a warm platter. Tilt the pan to spoon off some of the fat, be sure to leave the juices. Add the water and turn up to high boiling off the water while scraping the residue leaving a dark sauce. Add the parsley. Pour the sauce over the chops in the platter and serve.