Yield: 4

Food Network

Standard Marsala sauce with mushrooms.

• 6boneless pork chops (about 2 lb)
• Kosher salt and freshly ground black pepper
• ½cup AP flour
• 2TBS olive oil
• 4TBS salted butter
• 1lb white button mushrooms, quartered
• 1cup Marsala wine
• 1cup beef broth, plus more as needed
• 2tsp cornstarch
• ½cup heavy cream
• buttered egg noodles, for serving, recipe follows
• chopped fresh parsley, for topping

Buttered egg noodles:

• 12oz egg noodles
• Kosher salt and freshly ground black pepper
• 2TBS salted butter
• 2TBS chopped fresh parsley

Pork:

Place the pork chops between 2 pieces of plastic wrap and pound with a mallet or heavy skillet until ¼-inch-thick.

Sprinkle the pork on both sides with salt and pepper.

Put the flour in a shallow dish and dredge the pork in it, shaking off any excess.

Heat the olive oil and 2 TBS butter in a large skillet over medium-high heat. Add half of the pork and cook until browned and cooked through, 2 to 3 minutes per side. Remove to a plate and set aside. Repeat with the remaining pork.

Add the mushrooms to the skillet and stir. Cook until golden-brown, 5 to 6 minutes.

Pour in the Marsala and beef broth and stir to deglaze the pan, scraping up the browned bits. Cook until the liquid is reduced by half, 5 to 6 minutes. (If the liquid reduces too quickly, splash in more broth as needed.)

Whisk the cornstarch into the heavy cream in a small bowl. Pour into the sauce mixture and let it bubble and thicken for another minute.

Turn off the heat and stir in the remaining 2 TBS butter. Serve the pork with the Buttered Noodles and spoon some of the mushrooms and Marsala sauce on top. Sprinkle with the parsley.

Buttered egg noodles:

Add the egg noodles to a pan of salted boiling water and cook according to the package directions, 6 to 7 minutes.

Drain, put back in the pan and add the butter, then season with salt and pepper. Add the parsley and toss.