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– Add marsala wine and chicken broth to the pan. – Add thyme garlic and shallots, mix well and cook for another minute – Add the shallots and garlic to the hot pan and saute until they become soft and fragrant, about 3-5 minutes. Then remove pork chops from the pan and set aside in a shallow dish, loosely covered in aluminum foil.
Once hot, place the pork chops into the skillet and cook for about 4 minutes on each side. – In a large skillet heat the olive oil and 2 Tbsp of butter over medium heat. – Season the pork chops on both sides with the remaining salt and pepper and then dredge pork chops in flour just enough to coat each side. – In a shallow bowl mix together flour, ½ tsp salt and ½ tsp pepper – 4 boneless pork chops, about 1 inch thick If you are looking to change it up, this versatile sauce can also be used on chicken or veal. Just follow these easy steps and you will be making a restaurant quality dinner in no time. Marsala is an Italian-American staple and a restaurant favorite, but why can’t you enjoy it at home? Don’t let the bold flavors of this saue intimidate you.