Crunchy pork chops with a Marsala mustard glaze take very little time to make, but a simple pan sauce makes them memorable. Serve with potatoes or pasta for an easy peasy weeknight meal.
PrintMarsala Glazed Pork Chops
Fried pork chops with a Marsala mustard pan sauce
Ingredients
3 pork chops – I used bone in loin chops
2 eggs, beaten slightly with 1 t of water
1 C panko
1/4 t garlic salt
few grinds from the pepper mill
2 or 3 T olive oil or grape seed oil
for the sauce
2 T Marsala
1 T grainy mustard
1/3 C beef broth
2 T butter
Instructions
Dip the pork chops in the egg mixture
Mix the garlic salt with the panko crumbs and a few grinds from the pepper mill
Dip the egg washed pork chops in the panko on each side so they are covered thickly
Heat oil in large skillet over medium high heat
Fry the pork until juices run clear, about 5 to 10 minutes on each side.
Remove chops from pan
Deglaze the pan with the Marsala
Add beef broth and mustard, stirring constantly until smooth
Add butter and cook, stirring until it’s all incorporated
Love the twist you’ve made with pork chops; great refreshing way to serve our pantry supplies. Thank you and be safe !
★★★★★