We don’t have pork chops very often, not sure why. I found beautiful, all natural chops at the market last week. I mulled a few ideas over, took stock of what I had on hand, and decided on a “Marsala” style preparation. They were delicious! To have everything shown here “finish at the same time” start your squash and Brussels sprouts, before you start the chops.
For the Pork Chops Marsala
4 lean chops, with bone or without
Olive oil for frying
Salt and Pepper
3/4 pound sliced mushrooms, we like Cremini
3 Tablespoons of butter
1 cup Marsala
1 Tablespoon Bisto
Thyme for garnish, fresh or dry
Heat the oil in a large, heavy skillet, over medium high heat. Season the chops on both sides with salt and pepper. Brown on both sides. Remove to a plate.
Add the butter to the sauté pan, then add the sliced mushrooms. Sauté until a light golden brown. Add in the Marsala wine. Let simmer for about 5 minutes to reduce the alcohol. Add the chops back to the pan and continue to cook, until done, about 30 minutes. Remove the chops and thicken the sauce by whisking in the tablespoon of Bisto. Reduce to a very slow simmer. Return the chops to the pan and keep warm until ready to serve.
Serve with roasted butternut squash and Brussels sprouts, for the perfect fall meal.
For the Butternut Squash and Sweet Potato Mash with Sautéed Apple
1 medium size butternut squash, peeled, seeds removed and cut into 1″ dice
2 sweet potatoes, peeled and cut into 1″ dice
2 Tablespoons butter
For the Sautéed apple topping
1 apple, I used a Gala
2 Tablespoons of butter for sautéing
Dash of cinnamon, dash of cloves, dash of nutmeg
Place the diced squash and sweet potato in an ovenproof dish. Dot with the butter. Roast at 350′ about 45 minutes, until soft. Drain all accumulated water from the dish. Mash with a potato masher or immersion blender. Keep warm until ready to serve.
Slice the apple into thin slices. Warm the butter in a small sauté pan. Sauté the apple until a little soft. Season with the spices. Place a spoonful over the squash, when serving. Alternately, you can place the sautéed apples over squash all at once, and keep warm in the oven.
For the roasted Brussels Sprouts
Rinse the sprouts. Slice off the ends. Cut an “X” in the end with the tip of a sharp knife. Place in an ovenproof dish. Pour a good dash of olive oil over the sprouts. Season with salt and pepper. Roast at 350′ about 40 minutes, or until fork tender.