Double Fisting Pork Chops

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White and marsala wines combine to make one serious sauce for these simple pork chops.
Ready in: 35 mins

Ingredients

Serves: 4

• 1/2 cup seasoned bread crumbs
• 4 (6-ounce) bone-in pork loin chops
• 3 tablespoons olive oil
• 3 onions, thinly sliced
• 6 garlic cloves, minced
• 1/2 cup white wine
• 1 tablespoon marsala wine
• 1/4 teapoon black pepper
• 1/8 teaspoon salt
• 1/4 cup cold butter, cubed

Preparation method

Prep: 15 mins | Cook: 20 mins

1. Pour 2 tablespoons oil into a large skillet and set over medium heat. Dredge pork chops in bread crumbs, then cook in hot oil for 8 to 12 minutes, flipping midway through cooking time, until pork reaches an internal temperature of 160 degrees F. Transfer to a plate and cover with foil.
2. Pour 1 tablespoon oil into the skillet and return to medium heat. Cook onions in hot oil for about 5 minutes to soften, then stir in garlic and cook for 1 more minute.
3. Add both wines, pepper, and salt. Allow liquids to reduce down to a glaze on the onions, then add butter. When butter melts, serve onions and sauce over pork chops.