Easiest Way to Prepare Perfect Marsala Pork Chops with Corn and Bacon

Marsala Pork Chops with Corn and Bacon. In a medium saucepan, combine stock, corn cobs and potatoes. Place bread crumbs in a large resealable plastic bag. Add pork chops, one at a time, and shake to coat.

Cook the chops for about five minutes in each side, or until they're nicely browned. Meaty pork chops get dressed up with smoky bacon and vibrant vegetables in this quick sauté that can be on the table in minutes. I used thin pork chops with bones and made the recipe in an electric skillet instead of the oven. You can have Marsala Pork Chops with Corn and Bacon using 13 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Marsala Pork Chops with Corn and Bacon

1. You need 4 of fat boneless pork chops.
2. Prepare 1 of salt and freshly ground pepper.
3. You need 24 oz of chicken stock or broth.
4. You need 2 of ears of corn, kernels removed and cobs cut into 3" lengths.
5. You need 6 piece of bacon or pancetta.
6. It's 3 of large shallots chopped.
7. It's 2 clove of garlic, minced.
8. It's 1 of red chili pepper, deveined, deseeded and chopped.
9. It's 4 oz of marsala wine.
10. You need 2 oz of half and half.
11. You need 2 tsp of chopped fresh sage.
12. It's 1 of handful parsley chopped.
13. It's 2 of small Yukon gold potatoes, peeled and diced into 1/2 inch pieces.

In a shallow bowl, mix flour and pepper. Dip pork chops in flour mixture to coat both sides; shake off excess. In a large nonstick skillet coated with cooking spray, heat oil over medium heat. Place bread crumbs in a large resealable plastic bag.

Marsala Pork Chops with Corn and Bacon instructions

1. Remove pork chops from fridge and season with salt and pepper 30 minutes before cooking..
2. In a medium saucepan, combine stock, corn cobs and potatoes. Bring to a boil, then reduce heat to low, cover and simmer. After about 8 minutes check potatoes for doneness. As soon as they are tender, strain broth into a bowl, discarding corn cobs and setting potatoes aside..
3. Meanwhile, cook bacon or pancetta in a large skillet until crisp. Chop roughly..
4. Pour most of the fat from the skillet reserving it in a bowl. Increase heat to medium high and cook pork chops 4-5 minutes on each side depending on thickness. Set aside and cover to keep warm..
5. Wipe out any burnt bits from the skillet and add a drizzle of bacon fat to the pan. Reduce heat to medium low. Cook shallots, garlic and chili pepper until softened, about 2 minutes..
6. Add marsala, scraping the bottom of the pan to deglaze. Increase heat to medium high, pour in stock, then gently stir in sage, corn and potatoes..
7. Simmer sauce till slightly thickened and reduced, about 5 minutes. Turn off heat and swirl in half and half..
8. To serve, pile some corn, bacon and potatoes on a plate and drizzle with sauce. Place pork chop on top with another generous drizzle of sauce. Sprinkle with parsley and enjoy!.

Add pork chops, one at a time, and shake to coat. In the same skillet, saute onions in remaining oil until tender. Combine chicken broth and Marsala, stirring until smooth. Creamy Pork Chops Marsala is an elegant twist on the classic chicken or veal preparation. It's been a favorite of my family and friends for years.