Standard Marsala sauce with mushrooms.<\/p>\n
Buttered egg noodles:<\/strong><\/p>\n Place the pork chops<\/strong> between 2 pieces of plastic wrap and pound with a mallet or heavy skillet until \u00bc-inch-thick.<\/p>\n Sprinkle the pork<\/strong> on both sides with salt<\/strong> and pepper.<\/strong><\/p>\n Put the flour<\/strong> in a shallow dish and dredge the pork<\/strong> in it, shaking off any excess.<\/p>\n Heat the olive oil<\/strong> and 2 TBS butter<\/strong> in a large skillet over medium-high heat. Add half of the pork<\/strong> 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.<\/strong><\/p>\n Add the mushrooms<\/strong> to the skillet and stir. Cook until golden-brown, 5 to 6 minutes.<\/p>\n Pour in the Marsala<\/strong> and beef broth<\/strong> and stir to deglaze the pan, scraping up the browned bits. Cook until the liquid<\/strong> is reduced by half, 5 to 6 minutes. (If the liquid<\/strong> reduces too quickly, splash in more broth<\/strong> as needed.)<\/p>\n Whisk the cornstarch<\/strong> into the heavy cream<\/strong> in a small bowl. Pour into the sauce<\/strong> mixture and let it bubble and thicken for another minute.<\/p>\n Turn off the heat and stir in the remaining 2 TBS butter.<\/strong> Serve the pork<\/strong> with the Buttered Noodles<\/strong> and spoon some of the mushrooms<\/strong> and Marsala<\/strong> sauce on top. Sprinkle with the parsley.<\/strong><\/p>\n Buttered egg noodles:<\/strong><\/p>\n Add the egg noodles<\/strong> to a pan of salted boiling water<\/strong> and cook according to the package directions, 6 to 7 minutes.<\/p>\n Drain, put back in the pan and add the butter,<\/strong> then season with salt<\/strong> and pepper.<\/strong> Add the parsley<\/strong> and toss.<\/p>\n","protected":false},"excerpt":{"rendered":" Yield: 4 Food Network Standard Marsala sauce with mushrooms. 6boneless pork chops (about 2 lb) Kosher salt and freshly ground black pepper \u00bdcup 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 \u00bdcup 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…<\/p>\n\n
\nPork:<\/strong><\/p>\n