A delightful twist on a classic dish, these pork chops are cooked to perfection and paired with a rich Marsala sauce.
Heat a large skillet over medium-high heat and add a drizzle of oil.
Ensure the skillet is hot before adding the pork chops to achieve a nice sear.
Place the flour in a shallow dish and coat the pork chops evenly.
Shake off any excess flour to prevent clumping.
Cook the pork chops in the skillet for about 4 minutes on each side until browned. Remove and set aside.
Do not overcrowd the skillet; cook in batches if necessary.
Add the shallots and garlic to the skillet and sauté for 2-3 minutes until fragrant.
Stir constantly to prevent burning.
Stir in the thyme and sprinkle the remaining flour. Cook for 1 minute.
This step helps thicken the sauce.
Combine the chicken broth, Marsala wine, and sherry. Gradually add to the skillet, stirring constantly. Bring to a boil, then reduce heat and simmer for 2 minutes.
Whisk continuously to ensure a smooth sauce.
Return the pork chops to the skillet and cook for an additional 2 minutes, coating them with the sauce.
Turn the pork chops occasionally for even coating.
Serve the pork chops with the sauce drizzled on top. Garnish with fresh thyme if desired.
Pair with your favorite side dishes for a complete meal.
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