May 13, 2011

Smokin' Spicy Pan Grilled Pork Chops with Marsala

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Throw these on a platter at your next dinner party and watch your friends and family fall back in love with Pork Chops.
You have never had Pork Chops like these before. 

Growing up it was dry pork chops with tons of apple sauce to choke down the meat. This was no fault of my mother's but I've found out that cooking pork can sometimes be tricky because if you cook it too much the meat gets very rough. Well I've cured that problem in one quick pan grill!

I like using spicy rubs because it adds more flavor to the meat. I learned a little marsala trick and was absolutely going to be testing out how much it could juice up this pork.

After pounding the pork down to tenderize the meat so that the spicy held nicely and seasoned well, I pan grilled the pork and just when it was done you pour in all that dry marsala sauce and let the meat and the pan evaporate the liquid.

When you bit into these chops they were not only cooked perfectly but the marsala juices that were trapped inside made the pork chops so tender and juicy. 

Smokin' Spicy Pan Grilled Pork Chops With Marsala
Recipe and photos by A Healthy Jalapeno

5 boneless pork chops
1/2 tsp smoked paprika
1 tsp chili powder
1/8 tsp cayenne pepper
1/4 tsp black pepper
1/8 tsp kosher salt
2 tsp vegetable oil
1/4 cup dry marsala

With a meat mallet, beat down the pork chops to a patty-type thickness.

Combine the first five in ingredients (paprika, chili powder, cayenne pepper, black pepper, and salt. Rub seasoning all over both sides of the pork patties. 

Heat oil in a large non stick skillet over medium-high heat. Add the chops and saute for about 3 minutes, or until browned, and then flip to brown the other side.
Once the chops are browned and cooked, add the wine to the skillet and let simmer until the liquid is almost fully evaporated. Remove from heat and serve. Drizzle remaining sauce reduction from skillet over chops if you would like.


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