Marsala Pork Chops with Corn and Bacon

Name: Marsala Pork Chops with Corn and Bacon
Total time: 2100 s
Yield: 4 servings
Cuisine: American
Ingredients: 4 fat boneless pork chops; 1 salt and freshly ground pepper; 24 oz chicken stock or broth; 2 ears of corn, kernels removed and cobs cut into 3" lengths; 6 piece bacon or pancetta; 3 large shallots chopped; 2 clove garlic, minced; 1 red chili pepper, deveined, deseeded and chopped; 4 oz marsala wine; 2 oz half and half; 2 tsp chopped fresh sage; 1 handful parsley chopped; 2 small Yukon gold potatoes, peeled and diced into 1/2 inch pieces

theloishoward @cook_3906727

Denver, Colorado

Marsala Pork Chops with Corn and Bacon

theloishoward @cook_3906727

Saved

Ingredients

35 mins

4 servings

4fat boneless pork chops
1salt and freshly ground pepper
24 ozchicken stock or broth
2ears of corn, kernels removed and cobs cut into 3" lengths
6 piecebacon or pancetta
3large shallots chopped
2 clovegarlic, minced
1red chili pepper, deveined, deseeded and chopped
4 ozmarsala wine
2 ozhalf and half
2 tspchopped fresh sage
1handful parsley chopped
2small Yukon gold potatoes, peeled and diced into 1/2 inch pieces

Saved

Steps

35 mins

1

Remove pork chops from fridge and season with salt and pepper 30 minutes before cooking.
2

In a medium saucepan, combine stock, corn cobs and potatoes. Bring to a boil, then reduce heat to low, cover and simmer. After about 8 minutes check potatoes for doneness. As soon as they are tender, strain broth into a bowl, discarding corn cobs and setting potatoes aside.
3

Meanwhile, cook bacon or pancetta in a large skillet until crisp. Chop roughly.
4

Pour most of the fat from the skillet reserving it in a bowl. Increase heat to medium high and cook pork chops 4-5 minutes on each side depending on thickness. Set aside and cover to keep warm.
5

Wipe out any burnt bits from the skillet and add a drizzle of bacon fat to the pan. Reduce heat to medium low. Cook shallots, garlic and chili pepper until softened, about 2 minutes.
6

Add marsala, scraping the bottom of the pan to deglaze. Increase heat to medium high, pour in stock, then gently stir in sage, corn and potatoes.
7

Simmer sauce till slightly thickened and reduced, about 5 minutes. Turn off heat and swirl in half and half.
8

To serve, pile some corn, bacon and potatoes on a plate and drizzle with sauce. Place pork chop on top with another generous drizzle of sauce. Sprinkle with parsley and enjoy!