This post is sponsored by the National Pork Lath !This smoky pork marsala is a spin on our favorite chicken dish! Served over flossy mashed potatoes, information technology'due south a cozy and comforting weeknight meal that everybody loves.

I have the coziest dinner to share with yous today!

This smoky pork chop marsala is tender and so flavorful, served over mashed potatoes with the nearly delish sauce. It's such a perfect weeknight meal that the entire family loves – one that volition warm yous through and through. I mean, just look at this!

Dreamy, correct? It's like a hug on a plate.

Today I'm partnering with the National Pork Lath for another delish recipe! I'yard working with them this year on their United states of Pork entrada, and the recipe today required united states of america to do a cooking challenge with a list of ingredients, a la Chopped-style.

The challenge ingredients consisted of some of America's favorite ingredients: pork chops, bbq sauce, paprika, butter and onions. Um aye, I tin can surely practise that! Some of my favorites, too.

I decided to do a spin on a classic – one that my family unit loves. Starting time, I used smoked paprika combined with the tangy BBQ sauce, which gives u.s.a. the all-time smoky flavor. I like to use boneless center cut pork chops because they are and so tender. They are also the easiest for me to make and a cut of pork that the whole family loves.

You guys know that my mom'southward chicken marsala was one of her best meals when I was growing upward! She'd often arrive one time a week, or at least every other. It'south phenomenal. And her other specialty was the all-time pork chops on earth! She makes the most tender, juicy pork chops that everyone loves – that was my favorite when I was a child.

So here we have the all-time of both worlds. I decided to have her chicken marsala recipe and apply middle cut pork chops instead. This basically marries her two incredible recipes together, and I could not be more excited. They are SO good.

This is pork marsala with a twist, of course. We're using some smoked paprika along with a drop of BBQ sauce to requite this some smoky charred flavor. It's almost like calculation Dijon into the dish – in that location is a perfect tang that complements the residue of the ingredients and as well brings some brightness.

I added mushrooms too, which is something my mom has always left out of her classic marsala, fifty-fifty though they are traditionally there. And wow – they pair So well with the pork. This dish is super hearty and comforting, perfect for the dank wintertime days ahead.

There are so many ways yous can serve this. I love to serve information technology over mashed potatoes . Such a cozy dish that anybody loves! Of grade, you can throw some roasted green beans or brussels sprouts on the side likewise. Or serve it with rice, which was always the side for us growing up. Really, make it your own. The pork is and so tender and juicy that it will work with anything served on the side.

How to brand perfect pork marsala:

  • A unproblematic flour dredge with salt, pepper and smoked paprika goes on to the pork. It adds some crisp texture to the pork. My mom did this with her pork chops all the time and it makes for a wonderful cut of pork!
  • Later on browning the pork chops, sauté the veggies. It gets up all the flavor bits! I starting time with butter, onions, mushrooms and garlic. Those classic building blocks of flavor add together in SO much!
  • Once those are soft and juicy, I stir in my smoked paprika and a dollop of BBQ sauce. The BBQ sauce kind of caramelizes in the pan with the vegetables and gives the dish a wonderful depth of flavor.
  • Dry marsala wine and a drop of cream are the best for your sauce. I broil the unabridged thing in the oven for a few minutes to get information technology all saucy and fabulous. The pork chops are and then tender!
  • Serve the entire thing over creamy mashed potatoes (we love mashed sweet potatoes too!) or rice. YUM

Smoky Pork Marsala

Smoky Pork Chop Marsala

  • 4 boneless center cutting pork chops
  • ½ loving cup all-purpose flour, plus more for sprinkling
  • kosher salt and pepper
  • 1 teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • two tablespoons unsalted butter
  • i sweet onion, diced
  • iii garlic cloves, minced
  • 8 ounces sliced cremini mushrooms
  • one tablespoon your favorite BBQ sauce
  • 1 cup dry out marsala wine
  • 1 cup chicken stock
  • 2 to 3 tablespoons heavy cream
  • fresh parsley, for sprinkling
  • mashed potatoes, for serving

  • Preheat the oven to 350 degrees F. Flavour the pork chops all over with a big compression of salt and pepper, plus a sprinkle of the smoked paprika.

  • Place the flour in a dish and stir in some other pinch of salt and pepper, the smoked paprika and garlic powder. Lightly dredge each pork chop into the flour mixture.

  • Estrus an oven-safe skillet over medium heat and add ane tablespoon of the butter. Add each pork chop and brown on both sides, cooking virtually 2 minutes per side. When the pork is finished, transfer it to a plate (yous tin can even utilise a paper towel lined plate - that's what my mom does!).

  • Add the remaining butter to the skillet. Stir in the onions, garlic, mushrooms and a pinch of common salt, pepper.. Cook until the onions soften, about 5 minutes. Stir in the BBQ sauce and cook for 2 minutes more, stirring oft.

  • Pour in the marsala wine, scraping the bottom of the pan so some of the flavour is released. Stir in the chicken stock. Bring the mixture to a boil then reduce it to a simmer. Sprinkle in a compression of flour and whisk. Stir in the cream. Add together the pork back into the skillet. Transfer the skillet to the oven and melt uncovered for 10 to fifteen minutes, or until the internal temperature of the chops reads 145 degrees F.

  • Remove from the oven and sprinkle with fresh parsley. Serve immediately with mashed potatoes.

Course: Principal Form

Cuisine: American

Soooo succulent.