Marsala Pork Chops with Corn and Bacon
Marsala Pork Chops with Corn and Bacon

Hello everybody, it’s John, welcome to my recipe page. Today, we’re going to prepare a special dish, marsala pork chops with corn and bacon. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.

Marsala Pork Chops with Corn and Bacon is one of the most favored of current trending foods in the world. It is appreciated by millions daily. It is simple, it is fast, it tastes delicious. Marsala Pork Chops with Corn and Bacon is something which I have loved my whole life. They’re fine and they look fantastic.

To begin with this particular recipe, we have to prepare a few components. You can cook marsala pork chops with corn and bacon using 13 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Marsala Pork Chops with Corn and Bacon:
  1. Get fat boneless pork chops
  2. Get salt and freshly ground pepper
  3. Take chicken stock or broth
  4. Get ears of corn, kernels removed and cobs cut into 3" lengths
  5. Take bacon or pancetta
  6. Prepare large shallots chopped
  7. Make ready garlic, minced
  8. Prepare red chili pepper, deveined, deseeded and chopped
  9. Take marsala wine
  10. Prepare half and half
  11. Prepare chopped fresh sage
  12. Prepare handful parsley chopped
  13. Prepare small Yukon gold potatoes, peeled and diced into 1/2 inch pieces
Steps to make Marsala Pork Chops with Corn and Bacon:
  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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