Pork Chops Marsala with Asparagus
Elevate your weeknight dinners with this irresistible Pork Chops Marsala with Asparagus recipe! Tender, golden-seared bone-in pork chops are bathed in a rich, velvety Marsala wine sauce infused with shallots, garlic, and a touch of heavy cream for added decadence. Paired with vibrant steamed asparagus tossed in fresh lemon juice, this dish strikes the perfect balance of comforting and refreshing. Ready in just 45 minutes, it's an ideal choice for impressing guests or indulging in an elevated family meal. Garnish with fresh parsley and Parmesan for a restaurant-quality finish to this easy, elegant dinner recipe. Perfect for fans of classic Italian flavors and hearty, satisfying meals.
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Recipe Information
Ingredients
- 4 pieces bone-in pork chops
- 1 teaspoon salt
- 1 teaspoon black pepper
- 0.5 cup all-purpose flour
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 pieces shallots, finely chopped
- 2 pieces garlic cloves, minced
- 0.75 cup dry Marsala wine
- 0.5 cup chicken broth
- 0.25 cup heavy cream
- 1 pound asparagus, trimmed
- 1 tablespoon lemon juice
- 2 tablespoons fresh parsley, chopped
- 0.25 cup parmesan cheese, grated (optional)
Instructions
Season the pork chops on both sides with salt and black pepper.
Dredge the pork chops lightly in flour, shaking off excess.
In a large skillet, heat olive oil and 1 tablespoon of butter over medium-high heat.
Sear the pork chops for 3-4 minutes per side until golden brown. Remove from the skillet and set aside.
Lower the heat to medium, add the remaining tablespoon of butter to the skillet, and sauté the shallots and garlic until fragrant and translucent, about 2-3 minutes.
Deglaze the skillet with Marsala wine, scraping up any browned bits from the bottom of the pan.
Stir in the chicken broth and simmer for 5 minutes, reducing the sauce slightly.
Add the heavy cream to the skillet, stirring to combine, and return the pork chops to the sauce. Simmer for 10 minutes, turning the pork chops halfway through, until they are cooked through (internal temperature of 145°F).
While the pork chops are cooking, steam the asparagus in a separate pot for 3-4 minutes until tender but still crisp.
Toss the steamed asparagus with lemon juice and a pinch of salt.
Plate the pork chops, spooning the Marsala sauce over them, and serve with asparagus on the side.
Garnish with fresh parsley and optional grated Parmesan cheese before serving.
Nutrition Facts
Calories |
3402 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 202.0 g | 259% | |
| Saturated Fat | 81.3 g | 406% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 713 mg | 238% | |
| Sodium | 4067 mg | 177% | |
| Total Carbohydrate | 106.3 g | 39% | |
| Dietary Fiber | 14.2 g | 51% | |
| Total Sugars | 28.5 g | ||
| Protein | 235.0 g | 470% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 948 mg | 73% | |
| Iron | 21.4 mg | 119% | |
| Potassium | 4186 mg | 89% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
