An absolute flavor treat of fancy restaurant quality. This recipe is for four serving portions.
Wear ear protection to prevent injury from smacking lip noises.
Ingredients:
- 2 butter flied pork chops (approx 1+ lbs)
- 1 shallot (golf ball size)
- 1/2 cup sour cream
- Seasoned (salt pepper) flour for dredging pork chops
- 1 can (14oz) chicken broth
- 1/3 ± cup Marsala wine (dry is best but sweet ok)
- 1/4- cup red wine
- Cooking oil /+1 tbsp butter for sautéing.
Method:
Split butter flied pork chops into 4 sections. Using wax paper and a tenderizing mallet, pound chops to about 1/4 inch. Split each section in half again (total 8 pieces)
Dredge chops in seasoned flour.
Mince shallot
Place floured chops into hot oil/butter in sauté pan and sauté/turn till browned- add shallot and continue sautéing for about 3 min.
Add chicken stock, marsala and red wine to deglaze and bring to simmer .
At this point mix about 1 teaspoon flour into sour cream and add mixture to the sauté pan.
Bring all to a light boil, stirring till liquid thickens. Add more flour/cream mixture to thicken more if desired.
Serving:
Serve over dilled mashed or well cooked (unpeeled quartered-if small) potatoes. (Well cooked or “mushy” potatoes hold sauce better)
Note: Add a bit more Marsala to taste if required.
Chicken breast ( also pounded thin) may easily be substituted..
Originally published December 21, 2009 on Fly Anglers Online by Mark Lishchynsky.