Pork chops with Marsala

Ingredients (serves 4)

4 boneless pork chops (1 per person)
1 large Spanish onion
½ cup of marsala – medium sherry would also work
1 clove of garlic
1 tbsp chopped fresh flat leaf parsley
2 tbsp olive oil
1 tsp of butter
Salt and pepper

  • Put the pork chops into a zip lock bag and smash them with a pan / rolling pin / hammer until they are about 1 cm thick
  • (If you have time, you could leave them in the bag to marinate in an extra tbsp of marsala. ½ tbsp of olive oil and 1 smashed garlic clove for 20 minutes, or in the fridge overnight)
  • Season the pork with salt and pepper
  • Chop the onion into large half moons and fry in the oil on a medium heat until soft and golden and sweet – about ten minutes. Remove the onion to a plate to give yourself space in the pan for the pork.
  • Tip in another tbsp of olive oil and the tsp of butter (the butter gives great flavor, the oil stops it burning) Cook the pork chops for 3- 4 minutes per side
  • Move the meat to a plate and cover with foil to keep warm
  • Put the onions back into the pan. Grate in one clove of garlic and cook for a minute
  • Pour in the marsala and scrape off the bits from the bottom of the pan into the bubbling liquid
  • Pour the sauce over the pork and sprinkle over the chopped parsley

Serving Suggestions

  • Serve with a hunk of French bread
  • Or a bowl of boiled new potatoes
  • And blanched green beans

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