Boneless Center-Cut Pork Chops.  

(I normally allow 2 medium size chops per person)

2 tbsp. Butter, divided

2 tbsp. Olive Oil, divided

1 med size Shallot (chopped fairly small)

3 Cloves of Garlic (chopped fairly small)

6 oz. of Assorted Mushrooms (chop larger mushroom into medium size pieces)

1/2 Cup of Marsala Wine

32 oz of Beef Broth.

Wonder/Flour/Corn Starch (optional)

Start with the Pork Chops and salt and pepper to taste and let them sit on my counter for 10-15 minutes under plastic wrap so they aren’t too cold coming right out of the refrigerator.  Now prepare a large skillet with 1 tablespoon of butter and 1 tablespoon of Olive Oil and get it med-high heat.  Put in as many Pork Chops as can comfortably fit and cook until brown on both sides.  Remove to another pan and do the remaining Pork Chops (add more butter and olive oil if needed) the same way and set aside.  After all the Pork Chops are cooked and put aside, add any remaining butter and Olive Oil and saute Garlic and Shallots for one minute.  Add Marcella Wine and Beef Broth and scrape the bottom of the pan into the sauce and bring up to a quick boil and reduce to simmer.  Now add the Pork Chops back into the sauce and simmer for 10-15 minutes turning the Pork Chops over into the sauce every few minutes.

I like my Marcella sauce a little thicker than a soup, so before I return my Pork Chops to the pan, I lightly sprinkle my thickening agent in the sauce before it begins to boil.  If you constantly stir the sauce as you lightly sprinkle the thickening agent, it won’t clump.  Don’t make it too thick.  Bon appétit!