PORK CHOPS MARSALA WITH PROSCIUTTO & MOZZARELLA

If you love chicken or veal marsala, I think you will love this recipe made with pork chops and topped with Prosciutto di Parma and mozzarella.

Lee's Kitchen Tips:

In 2011 the new guidelines from the National Pork Board and the USDA recommends cooking pork to 145 degrees Fahrenheit (63 degrees Celsius). That's 15 degrees less than what was recommended for years and...that's a good thing because your pork chops will not be dried out and tough. I removed the pork chops to a baking sheet when they registered 140 degrees F. The temperature will rise and they will also go under the broiler for a minute or two.

¼ cup all-purpose flour

2 (1-inch thick) bone-in pork chops

2 T avocado or extra-light olive oil, divided

12 cremini mushrooms, sliced

1 shallot, minced

1 clove garlic, pressed or minced

1 t fresh or dried thyme

½ cup dry Marsala wine

¼ cup chicken stock

Sea salt and freshly ground black pepper

2 slices Prosciutto di Parma

2 slices mozzarella cheese

2 T Italian parsley, for garnish

Pour flour into a shallow bowl and dredge pork chops in flour.

Heat 1 tablespoon of the oil in a cast-iron skillet over medium-high heat.

Add the pork chops and cook about 8 to 9  minutes, per side and internal temperature is 140 degrees F.

Transfer to a baking sheet and set aside.

Turn on broiler and place rack in the middle of the oven.

Add the remaining tablespoon of oil and cook the mushrooms until lightly browned.

Add the shallot, garlic, and thyme and cook another 2 minutes.

Add the wine and bring to a simmer, stirring up any brown bit from the bottom of the skillet.

Add the chicken broth and season with salt and pepper.

Keep warm on the stove.

Place a slice of Prosciutto on top of each pork chop and top with a slice of mozzarella.

Place under broiler and broil until cheese is melted, about 1 to 2 minutes.

Place pork chops over steamed spinach, buttered noodles, or mashed potatoes.

Serves 2