Pork Marsala with Mushrooms on the Arteflame Grill

Pork Marsala with Mushrooms on the Arteflame Grill

Juicy pork chops with creamy mushroom Marsala sauce, grilled to perfection on the Arteflame.

Introduction

This Pork Marsala features tender pork chops seared on the Arteflame, then topped with a rich and creamy mushroom Marsala sauce. With a touch of sweetness from the Marsala wine and the earthy flavors of mushrooms, this dish is both elegant and full of flavor.

Ingredients

  • 4 boneless pork chops, about 1 inch thick
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 8 oz mushrooms (cremini or baby bella), sliced
  • 2 cloves garlic, minced
  • 1/2 cup Marsala wine (use dry Marsala for a less sweet flavor)
  • 1/2 cup chicken broth
  • 1/2 cup heavy cream
  • 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried thyme)
  • Fresh parsley, chopped (for garnish)

Instructions

Step 1: Prepare the Arteflame Grill

  1. Light the Arteflame grill by placing three oil-soaked paper napkins in the firebox, stacking firewood on top, and lighting. Allow the grill to heat up for about 20 minutes, ensuring the center grate is hot for a good sear.

Step 2: Season and Sear the Pork Chops

  1. Season both sides of the pork chops generously with salt and pepper.
  2. Sear the pork chops on the center grill grate for 2-3 minutes per side, creating a golden crust. Move the chops to the outer griddle to finish cooking. For medium doneness, aim for an internal temperature of 145°F. Once done, remove from heat and let them rest.

Step 3: Prepare the Mushroom Marsala Sauce

  1. Melt the butter in a skillet on the flat cooktop griddle and add the sliced mushrooms. Sauté until golden brown, about 5 minutes.
  2. Add the minced garlic and cook for 1 minute until fragrant.
  3. Pour in the Marsala wine and allow it to simmer for 2-3 minutes, reducing slightly and picking up the flavors from the mushrooms and garlic.
  4. Add the chicken broth and bring to a gentle simmer, allowing the sauce to reduce.
  5. Stir in the heavy cream and thyme, cooking until the sauce thickens to a creamy consistency, about 3-4 minutes. Taste and adjust seasoning if necessary.

Step 4: Serve

  1. Plate the pork chops and spoon the creamy mushroom Marsala sauce generously over each chop. Garnish with fresh parsley.

Tips

  • Marsala selection: Use dry Marsala wine if you prefer less sweetness, or sweet Marsala for a richer flavor.
  • Adjusting sauce thickness: If the sauce is too thick, add a splash of chicken broth. If it’s too thin, let it simmer a bit longer.
  • Resting the pork chops: Allow the chops to rest a few minutes after cooking to retain their juices.

Variations

  1. Spicy Marsala: Add a pinch of red pepper flakes for a subtle heat.
  2. Garlic Herb Marsala: Add fresh rosemary and extra garlic for an aromatic twist.
  3. Lemon Marsala: Squeeze in a bit of fresh lemon juice for a citrusy brightness.
  4. Creamy Dijon Marsala: Stir in 1 teaspoon of Dijon mustard for extra depth.
  5. Bacon Mushroom Marsala: Sauté chopped bacon with the mushrooms for a smoky addition.

Pairing Suggestions

Serve Pork Marsala with:

  • Mashed potatoes or garlic butter pasta
  • Roasted asparagus or green beans
  • A crisp Caesar or mixed greens salad
  • A glass of Pinot Noir or Chardonnay

Conclusion

Pork Marsala with mushrooms is a luxurious yet easy dish that’s perfect for entertaining or a special meal at home. The creamy, earthy Marsala sauce paired with tender pork makes each bite unforgettable.

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