26 Oct

My mother gave me a container of mascarpone cheese, so I thought why not make it with pork chops and mushrooms. This came out so delicious. Enjoy!

Scale

2 Circle B Ranch Pork chops
Salt and freshly ground black pepper
2 tablespoons olive oil
5 tablespoons butter, divided
¾ cup chopped onion
1 pound cremini mushrooms, sliced
2 tablespoons minced garlic
1 cup dry Marsala wine
1 cup (8 ounces) mascarpone cheese
3 tablespoons Dijon mustard
2 tablespoons chopped fresh Italian parsley leaves, plus whole sprigs, for garnish

ason the pork chops with salt and pepper. Heat the oil in a heavy large skillet over high heat. Add the pork and cook just until brown, about 4 minutes per side. Transfer the pork to a plate.
Meanwhile, melt 2 tablespoons of butter to the same skillet over medium-high heat, then add the onion and sauté until tender, about 2 minutes. Add the mushrooms and garlic and sauté until the mushrooms are tender and the juices evaporate, about 5 minutes. Add the wine and simmer until it is reduced by half, about 4 minutes. Stir in the mascarpone and mustard. Return the pork and any accumulated juices to the skillet. Simmer, uncovered, over medium-low heat until the pork is just cooked through and the sauce thickens slightly, about 2 minutes. Stir in the chopped parsley. Season the sauce, to taste, with salt and pepper.
Serve with roasted potatoes and spoon the pork mixture over top. Garnish with parsley sprigs and serve.