...is what we had for supper last night. And let me tell you it was delicious. It still is actually because we have some left for lunch.
So, I actually don't have a recipe for this-I made it after watching Lydia make it on PBS Sunday. I had everything but the mushrooms and Sunday is grocery day for me so I just added them to the list. Lydia didn't serve risotto with the pork but I thought it would be a good idea-and it was. I had gotten some "wafer thin" boneless pork chops and was going to do a pork and cabbage stir fry but the last minute change in plans was welcome.
Pork and Mushroom Marsala
1lb thin sliced pork chops (or if you can't get those just flatten your boneless chops with a small heavy skillet)
Season the pork with salt and pepper
lightly coat the pork with flour
Heat a large skillet(mine is 14") over medium high heat and when it is hot add enough oil to cover the bottom of the pan and come up the sides a little-maybe an eighth of an inch-I used a mix of olive and canola oils(heating the pan first will help keep the meat from sticking-I don't know why, but it does-especially when you are using so little oil)
When the oil is very hot gently lay your chops in and sear on both sides-don't overcook!-you will be reheating them later and no one likes a tough dried out pork chop.
Remove chops to a plate and set aside.
While the meat is cooking you will have gotten ready:
2 shallots diced small
1lb mushrooms sliced thin(I used a mix of white, baby bella and portabella from the bulk bins)
Add them to your hot pan and cook stirring constantly until shallots are transparent and mushrooms have a little color
1 1/2 tsp rubbed sage
1/2 tsp dried thyme
Salt and pepper to taste
About a tablespoon or so of flour
1 cup dry Marsala
1 cup chicken broth
Deglaze your pan and bring liquid to a bubble, then lower the heat and let simmer a couple of minutes
as the sauce thickens return the chops to the pan and continue to simmer oh, 5 minutes or so(remember your super thin chops are done so you are mainly reheating them and allowing the thin flour coating to thicken the sauce even more).
Wow, Its ready! Serve with whatever you like, rice, risotto, noodles, or even mashed potatoes might be good.
Now on to the risotto. I actually don't use arborio rice because I buy sushi rice in 20 lb bags and I think (though a purist might argue) that they can be used interchangeably. Yes I have rice cooker and use it several times a week. On my wish list is one with fuzzy logic so I can fresh hot rice in the mornings for breakfast and to put in lunches. Whoops I got distracted-I love rice. Anyway...
In a heavy bottom medium size pot over medium heat:
1 tbsp olive oil
1 cup rice
When rice is translucent and fragrant stir in:
1/4 cup chicken stock
stir til absorbed
1/4 cup chicken broth
stir til absorbed
add 1/2 cup chicken stock
stir til absorbed
say fuck it and add the other cup of stock making sure your flame is as low as it will go
stir in a half tsp of thyme
stir another minute or so
turn off the burner but leave pot on hot stove
In about 10 minutes your risotto will be ready
Add a little more liquid if you want it creamier
and right before serving stir in about 1/4 to 1/2 cup parmesan
Now B did not go for the strong flavor of the chicken stock so next time I will go half stock half water-of course I would have used a bit of white wine if I had had any. Alas we drank it all. Not yesterday, but a few days ago, and forgot all about it at the store what with my green bag situation. Next time perhaps.
Toodles! I'm off to second breakfast which this morning is toast with nutella. Yummy!