Marsala Pork Chops with Corn and Bacon
Marsala Pork Chops with Corn and Bacon

Hey everyone, it is Jim, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, marsala pork chops with corn and bacon. It is 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 well liked of current trending foods on earth. It is easy, it is fast, it tastes yummy. It’s enjoyed by millions every day. They’re nice and they look wonderful. Marsala Pork Chops with Corn and Bacon is something which I have loved my entire life.

Set aside and cover to keep warm. Wipe out any burnt bits from skillet, and add a drizzle of bacon fat if the pan is too dry. Pour in the marsala, scraping the bottom of the skillet to deglaze.

To begin with this recipe, we must prepare a few components. You can cook marsala pork chops with corn and bacon using 13 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Marsala Pork Chops with Corn and Bacon:
  1. Make ready 4 fat boneless pork chops
  2. Prepare 1 salt and freshly ground pepper
  3. Take 24 oz chicken stock or broth
  4. Take 2 ears of corn, kernels removed and cobs cut into 3" lengths
  5. Take 6 piece bacon or pancetta
  6. Prepare 3 large shallots chopped
  7. Make ready 2 clove garlic, minced
  8. Take 1 red chili pepper, deveined, deseeded and chopped
  9. Take 4 oz marsala wine
  10. Prepare 2 oz half and half
  11. Take 2 tsp chopped fresh sage
  12. Make ready 1 handful parsley chopped
  13. Make ready 2 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. My family who are not big pork chop fans really loved these.

Steps to make Marsala Pork Chops with Corn and Bacon:
  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!

Place bread crumbs in a large resealable plastic bag. Add pork chops, one at a time, and shake to coat. In the same skillet, saute onions in remaining oil until tender. While I love thick-cut pork chops, they aren't ideal for a recipe like Pork Chops Marsala. You want the meat to cook quickly in the pan, while still retaining its juiciness and tender texture.

So that’s going to wrap this up for this exceptional food marsala pork chops with corn and bacon recipe. Thanks so much for your time. I’m confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!