Name: Marsala Pork Chops with Corn and Bacon
Prep time: 12 min
Cook time: 51 min
Yield: 2
Cuisine: Dessert
Ingredients: 4 fat boneless pork chops; 1 salt and freshly ground pepper; 24 oz chicken stock or broth; 2 ears of corn, kernels removed and cobs cut into 3" lengths; 6 piece bacon or pancetta; 3 large shallots chopped; 2 clove garlic, minced; 1 red chili pepper, deveined, deseeded and chopped; 4 oz marsala wine; 2 oz half and half; 2 tsp chopped fresh sage; 1 handful parsley chopped; 2 small Yukon gold potatoes, peeled and diced into 1/2 inch pieces

Marsala Pork Chops with Corn and Bacon - . Today I am sharing this Marsala Pork Chops with Corn and Bacon! A quick and easy dinner that is ready in under 40 minutes!

Marsala Pork Chops with Corn and Bacon

You can cook Marsala Pork Chops with Corn and Bacon with 13 Ingredients and 8 steps. See the following guide!

Ingredients for Marsala Pork Chops with Corn and Bacon:

4 fat boneless pork chops.
1 salt and freshly ground pepper.
24 oz chicken stock or broth.
2 ears of corn, kernels removed and cobs cut into 3" lengths.
6 piece bacon or pancetta.
3 large shallots chopped.
2 clove garlic, minced.
1 red chili pepper, deveined, deseeded and chopped.
4 oz marsala wine.
2 oz half and half.
2 tsp chopped fresh sage.
1 handful parsley chopped.
2 small Yukon gold potatoes, peeled and diced into 1/2 inch pieces.

Step by step how to cook Marsala Pork Chops with Corn and Bacon:

Remove pork chops from fridge and season with salt and pepper 30 minutes before cooking..
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..
Meanwhile, cook bacon or pancetta in a large skillet until crisp. Chop roughly..
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..
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..
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..
Simmer sauce till slightly thickened and reduced, about 5 minutes. Turn off heat and swirl in half and half..
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!.