Purple Pork Chops
Since I keep mentioning them to everyone, here is the recipe for purple pork chops. The original recipe is from EatingWell.com. My changes and additions will be italicized.
Pork Chops with Creamy Marsala Sauce Purple Pork Chops
Serve over egg noodles or mashed potatoes.
Makes 4 servings.
Time: 35 minutes
Cost per serving: about $2.50 - 3.00 depending on additions or changes
1/2 cup Marsala, divided I used Sterling Vintner's Collection Syrah, but another mid to full bodied red wine will work. Make sure you use wine you would drink, stay way from the "cooking" wine crap.
2 tsp cornstartch
1/4 cup all-purpose flour I sifted the flour with a little salt and pepper to add extra flavor and seasoning
4 thin boneless pork loin chops (about 1 pound), trimmed If you don't want to trim them yourself, you can have the butcher at the store trim them or look for already trimmed chops. This may increase the price though.
1/4 tsp kosher salt
1/4 tsp freshly ground pepper
2 tsp extra-virgin olive oil
4 thin slices prosciutto (2 ounces), chopped I used 4 slices ready serve bacon, if you go this route add a little more oil.
1 small onion, halved and thinly sliced To increase the purple aspect of this dish, use red onion instead of white or yellow.
3 tsp chopped fresh oregano or 1 tsp dried
3 tsp chopped fresh chives, divided Don't use dried chives for this as part is being used as a garnish.
1 cup low-fat milk Please use a low fat milk and not skim as the fat helps with making the sauce creamy.
2 Tbsp low-fat sour cream I added this for a little acid and additional creamy texture.
1. Mix 2 tablespoons Marsala or the wine you chose and cornstarch in a small bowl; set aside.
2. Place flour in a shallow dish. Sprinkle pork chops with salt and pepper, then dredge in the flour. Still sprinkle the pork chops with a little salt and pepper if you do what I did and sifted the flour, salt and pepper together. The added salt and pepper make the dish sing.
3. Heat oil in a large nonstick skillet over medium-high heat. Reduce heat to medium and add the pork chops. Cook until well browned on both sides, about 2 minutes per side. Transfer to a plate. Add prosciutto to the pan and cook; stirring constantly until browned, about 1 minute. If using the ready serve bacon, heat up a little more oil in the pan before adding the bacon. You just want to heat up the bacon and infuse some flavor into the oil. Be careful not to burn it. Add onion and cook, stirring often until it starts to soften and brown, 2 to 3 minutes. Add the remaining 6 tablespoons of Marsala, oregano, and 1 1/2 teaspoons of chives and bring to a boil. Add milk and the reserved cornstarch mixture to the pan; adjust the heat to maintain a simmer. Cook stirring occasionally, until the sauce has thickened and reduced slightly, 4 to 6 minutes. If using sour cream this is when you would add it. Mix it in until just blended through.
4. Return the pork chops and any accumulated juices to the pan and simmer, turning to coat, until heated through, 1 to 2 minutes. Serve the chops topped with the sauce and garnished with the remaining 1 1/2 teaspoons chives.
The nutritional values listed below are for the recipe without my additions and without the noodles or potato serving suggestion:
Per serving: 332 calories; 12 g fat (4 g sat., 5 g mono.); 78 mg cholesterol; 17 g carbohydrate; 2 g added sugars; 30 g protein; 1 g fiber; 526 mg sodium; 498 mg potassium. Nutritional bonus: Zinc (16% daily value).
Serve over egg noodles or mashed potatoes.
Makes 4 servings.
Time: 35 minutes
Cost per serving: about $2.50 - 3.00 depending on additions or changes
1/2 cup Marsala, divided I used Sterling Vintner's Collection Syrah, but another mid to full bodied red wine will work. Make sure you use wine you would drink, stay way from the "cooking" wine crap.
2 tsp cornstartch
1/4 cup all-purpose flour I sifted the flour with a little salt and pepper to add extra flavor and seasoning
4 thin boneless pork loin chops (about 1 pound), trimmed If you don't want to trim them yourself, you can have the butcher at the store trim them or look for already trimmed chops. This may increase the price though.
1/4 tsp kosher salt
1/4 tsp freshly ground pepper
2 tsp extra-virgin olive oil
4 thin slices prosciutto (2 ounces), chopped I used 4 slices ready serve bacon, if you go this route add a little more oil.
1 small onion, halved and thinly sliced To increase the purple aspect of this dish, use red onion instead of white or yellow.
3 tsp chopped fresh oregano or 1 tsp dried
3 tsp chopped fresh chives, divided Don't use dried chives for this as part is being used as a garnish.
1 cup low-fat milk Please use a low fat milk and not skim as the fat helps with making the sauce creamy.
2 Tbsp low-fat sour cream I added this for a little acid and additional creamy texture.
1. Mix 2 tablespoons Marsala or the wine you chose and cornstarch in a small bowl; set aside.
2. Place flour in a shallow dish. Sprinkle pork chops with salt and pepper, then dredge in the flour. Still sprinkle the pork chops with a little salt and pepper if you do what I did and sifted the flour, salt and pepper together. The added salt and pepper make the dish sing.
3. Heat oil in a large nonstick skillet over medium-high heat. Reduce heat to medium and add the pork chops. Cook until well browned on both sides, about 2 minutes per side. Transfer to a plate. Add prosciutto to the pan and cook; stirring constantly until browned, about 1 minute. If using the ready serve bacon, heat up a little more oil in the pan before adding the bacon. You just want to heat up the bacon and infuse some flavor into the oil. Be careful not to burn it. Add onion and cook, stirring often until it starts to soften and brown, 2 to 3 minutes. Add the remaining 6 tablespoons of Marsala, oregano, and 1 1/2 teaspoons of chives and bring to a boil. Add milk and the reserved cornstarch mixture to the pan; adjust the heat to maintain a simmer. Cook stirring occasionally, until the sauce has thickened and reduced slightly, 4 to 6 minutes. If using sour cream this is when you would add it. Mix it in until just blended through.
4. Return the pork chops and any accumulated juices to the pan and simmer, turning to coat, until heated through, 1 to 2 minutes. Serve the chops topped with the sauce and garnished with the remaining 1 1/2 teaspoons chives.
The nutritional values listed below are for the recipe without my additions and without the noodles or potato serving suggestion:
Per serving: 332 calories; 12 g fat (4 g sat., 5 g mono.); 78 mg cholesterol; 17 g carbohydrate; 2 g added sugars; 30 g protein; 1 g fiber; 526 mg sodium; 498 mg potassium. Nutritional bonus: Zinc (16% daily value).
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