My husband fondly recalls when his dad was away from home, he and his two brothers would look forward to their mother whipping-up Beef Roll-Ups, a tasty combination of thinly pounded steak filled with simple bread stuffing and smothered in a tomato infused gravy. This sounds like a meal that Jay's dad would adore, so no one quite knows why this particular entrée was on the naughty list.
I like pretty much anything doused with sauce. My maiden surname is French afterall; it is in the gene pool. And the marsala sauce couldn't be easier: one cup of marsala wine with one-third cup heavy cream. The sauce is reduced in the oven while the pork continues to cook.
This recipe is so simple that a novice cook could feel rather confident preparing it. We love to serve the pork chops with mashed potatoes, the better for drizzling more marsala cream sauce. And you'll want more sauce; trust me. You may substitute boneless pork chops, but the bone-in chops have more flavor.
While this time I chose to make mashed potatoes to serve with the pork chops, I also like, and perhaps even prefer Milanese Mushroom-Saffron Risotto. Since I had two cooked sides, Sautéed and Caramelized Mushrooms, and Sautéed Spinach with Garlic, Shallots, and Lemon Juice, I preferred to have an uncooked veg in the form of Grape Tomato Halves Tossed with Balsamic Syrup Vinaigrette lending a touch of brightness to the meal.
Sear-Roasted Pork Chops with Marsala Cream Sauce