SnOMG, Snowmeggedon, Snowpacolypse, SuperStorm ’10, etc etc etc! Whatever you want to call it, it came, it conquered, and it’s little brother is on it’s way tonight to provide another 10-15 inches. Just what the region needs! I am a little behind on posts so here we go with the first since the onset of the mega snowstorm.
These pictures were from 4pm on Friday.
So for dinner we decided to make pork chops Marsala (a play on veal Marsala). This complimented the weather nicely, as the sauce came out thick and rich. Also, this recipe is relatively easy and doesn’t take too long to make.
First, we dredged the pork chops in flour, a step that can be omitted if trying to go low-carb. I like to use bone-in pork chops for the extra flavor the bone provides. Don’t be scurred of the bones!
Next, we sauteed the pork chops…
…and put them aside to make the sauce.
The sauce ingredients include mushrooms, onions, garlic, and Marsala wine to name a few. They actually sell Marsala wine at the grocery store, so no special trip to the wine store is needed (although if you are on your way there already they probably have it there as well!). We also had some leftover thyme so we threw that in and it worked really well too.
We used “baby bellas” (pre-sliced) for this dish. Any mushrooms on hand will do.
We were happy with the way it turned out, although an afterthought was to add lemon juice to the sauce. This would have been a great way to break down the sauce a little and add some acidity to it. Next time, we will definitely add lemon juice!
Even though having cabin fever would be physically impossible at this juncture because we just got home hours earlier, maybe the thought of being stuck in the house for the next several days was the catalyst for this bout.
Recipe for Pork Chops Marsala
Bogie lost this match, but many more will likely be fought… keep your head up buddy!