Coating savory pork chops in a luxurious mushroom and rich red wine sauce already sounds regal, but your main course deserves even more majesty! Royal Pork Marsala brings some imperial indulgence with bites of crispy, fatty turkey bacon and a crunchy breading that helps mop up every drop of the sauce. The pork itself is juicy, tender, and golden brown, a crown of noble taste. Royal Pork Marsala comes together in just half an hour so you can put your feet up in the most kingly or queenly of fashions!
Ingredients• 2 turkey bacon strips, chopped • 1/3 cup whole wheat flour • 1/2 teaspoon pepper • 6 (4-ounce) pork loin chops, boneless • 1 tablespoon olive oil • 2 cups fresh mushrooms, sliced • 1/3 cup onion, chopped • 1/4 teaspoon garlic, minced • 1 cup Marsala wine or reduced-sodium chicken broth • 5 teaspoons cornstarch • 2/3 cup reduced-sodium chicken broth
Cook the bacon until crisp and set it aside.
In a shallow bowl, mix the flour and pepper.
Dip the pork chops in the flour mixture to coat both sides, shaking off any excess.
In a large nonstick skillet coated with cooking spray, heat the olive oil over medium heat.
Add the pork chops and cook until a thermometer inserted into the thickest part reads 145 degrees F, about 4-5 minutes per side.
Transfer the pork to a plate and keep warm.
In the same skillet, add the mushrooms, onions, and cooked bacon strips to the drippings.
Cook and stir until the mushrooms are tender, for about 2-3 minutes.
Add the garlic and cook until fragrant, about 1 minute.
Add the wine.
Increase the heat to medium-high.
Cook and stir, scraping up the brown bits from the bottom of the skillet.
In a small bowl, mix the cornstarch and broth until smooth.
Add the soup mixture to the pan.
Bring the mixture to a boil and cook until slightly thickened, about 2 minutes.
Serve the pork with the sauce.