Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, marsala pork chops with corn and bacon. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Marsala Pork Chops with Corn and Bacon is one of the most favored of current trending foods on earth. It’s appreciated by millions daily. It is simple, it is quick, it tastes delicious. Marsala Pork Chops with Corn and Bacon is something which I’ve loved my entire life. They are nice and they look wonderful.
In a medium saucepan, combine stock, corn cobs, and potatoes. Bring to a boil, then reduce heat to low, cover and simmer. In a medium saucepan, combine stock, corn cobs and potatoes. Bring to a boil, then reduce heat to low, cover and simmer.
To begin with this recipe, we must first prepare a few ingredients. You can cook marsala pork chops with corn and bacon using 13 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Marsala Pork Chops with Corn and Bacon:
- Prepare 4 fat boneless pork chops
- Prepare 1 salt and freshly ground pepper
- Take 24 oz chicken stock or broth
- Make ready 2 ears of corn, kernels removed and cobs cut into 3" lengths
- Make ready 6 piece bacon or pancetta
- Prepare 3 large shallots chopped
- Prepare 2 clove garlic, minced
- Prepare 1 red chili pepper, deveined, deseeded and chopped
- Get 4 oz marsala wine
- Get 2 oz half and half
- Get 2 tsp chopped fresh sage
- Make ready 1 handful parsley chopped
- Prepare 2 small Yukon gold potatoes, peeled and diced into 1/2 inch pieces
In a large nonstick skillet coated with cooking spray, heat oil over medium heat. I used thin pork chops with bones and made the recipe in an electric skillet instead of the oven. Reduce heat to medium midway through cooking. Remove the pork chops to a plate from the pan.
Steps to make Marsala Pork Chops with Corn and Bacon:
- Remove pork chops from fridge and season with salt and pepper 30 minutes before cooking.
- 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.
- Meanwhile, cook bacon or pancetta in a large skillet until crisp. Chop roughly.
- 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.
- 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.
- 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.
- Simmer sauce till slightly thickened and reduced, about 5 minutes. Turn off heat and swirl in half and half.
- 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!
Reduce heat to medium midway through cooking. Remove the pork chops to a plate from the pan. Trim any excess fat from the chops. Season well with granulated garlic, onion powder, salt and pepper. Dip the chops into the beaten egg, then press all sides in the bread crumbs until thoroughly coated.
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