Recipe: Tasty Marsala Pork Chops with Corn and Bacon

Marsala Pork Chops with Corn and Bacon. Set aside and cover to keep warm. Wipe out any burnt bits from skillet, and add a drizzle of bacon fat if the pan is too dry. Pour in the marsala, scraping the bottom of the skillet to deglaze.

Bring to a boil, then reduce heat to low, cover and simmer. Meaty pork chops get dressed up with smoky bacon and vibrant vegetables in this quick sauté that can be on the table in minutes. Skillet Pork Chops with Corn and Bacon. You can cook Marsala Pork Chops with Corn and Bacon using 13 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Marsala Pork Chops with Corn and Bacon

1. Prepare 4 of fat boneless pork chops.
2. You need 1 of salt and freshly ground pepper.
3. You need 24 oz of chicken stock or broth.
4. You need 2 of ears of corn, kernels removed and cobs cut into 3" lengths.
5. It's 6 piece of bacon or pancetta.
6. Prepare 3 of large shallots chopped.
7. Prepare 2 clove of garlic, minced.
8. It's 1 of red chili pepper, deveined, deseeded and chopped.
9. It's 4 oz of marsala wine.
10. It's 2 oz of half and half.
11. It's 2 tsp of chopped fresh sage.
12. It's 1 of handful parsley chopped.
13. Prepare 2 of small Yukon gold potatoes, peeled and diced into 1/2 inch pieces.

Lean and flavoursome, and with no bones, it is best cooked quickly. The pork chops are cooked in a slightly sweet tangy sauce along with sweet onions and butter. These pork chops would make for a good summer recipe alongside baked beans and corn on the cob. I don't do a ton of grilling in the summer, I like the meat to be very tender and the crock pot always does that for me.

Marsala Pork Chops with Corn and Bacon step by step

1. Remove pork chops from fridge and season with salt and pepper 30 minutes before cooking..
2. In a medium saucepan, combine stock, corn cobs and potatoes. Bring to a boil, then reduce heat to low, cover and simmer. After about 8 minutes check potatoes for doneness. As soon as they are tender, strain broth into a bowl, discarding corn cobs and setting potatoes aside..
3. Meanwhile, cook bacon or pancetta in a large skillet until crisp. Chop roughly..
4. Pour most of the fat from the skillet reserving it in a bowl. Increase heat to medium high and cook pork chops 4-5 minutes on each side depending on thickness. Set aside and cover to keep warm..
5. Wipe out any burnt bits from the skillet and add a drizzle of bacon fat to the pan. Reduce heat to medium low. Cook shallots, garlic and chili pepper until softened, about 2 minutes..
6. Add marsala, scraping the bottom of the pan to deglaze. Increase heat to medium high, pour in stock, then gently stir in sage, corn and potatoes..
7. Simmer sauce till slightly thickened and reduced, about 5 minutes. Turn off heat and swirl in half and half..
8. To serve, pile some corn, bacon and potatoes on a plate and drizzle with sauce. Place pork chop on top with another generous drizzle of sauce. Sprinkle with parsley and enjoy!.

Combine chicken broth and Marsala, stirring until smooth. Pork Chops Marsala are also delicious served with pasta. I prefer a wide-cut noodle, dressed with a little bit of butter, salt, pepper, and a spoonful of the mushroom sauce drizzled over the top. If you like, a small squeeze of fresh lemon over the top of the dish when serving brightens it a bit and balances the richness. Then use a rolling pin to make the crumbs.