Marsala Pork Chops with Corn and Bacon
Cooking Instructions
- 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!
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