Featured Recipe: Pork Chops Marsala

This is the first in a series of occasional recipes from Medford’s Frankie Imbergamo, a cookbook author whose “gravy and meatballs” recipe won a national contest and was featured on chef Emeril Lagasse’s TV show.

Pork chops Marsala over mashed potatoes with broccoli rabe. Photo courtesy Frankie Imbergamo.

Pork Chops Marsala over Mashed Potatoes with Broccoli Rabe

While preparing the pork chops, Marsala and mushroom sauce, have the potatoes boiling and broccoli rabe steaming to ensure a hot meal at the finish.

8 pork chops
1 T olive oil
1 1/2 C fresh mushrooms, sliced
1 C Marsala wine

In a fry pan, saute pork chops in olive oil for about 4 minutes on each side. Remove chops to a warm platter. Add mushrooms to fry pan and saute for about 5 minutes. Next, add the Marsala wine to the pan and cook for about 3 minutes.

6 potatoes
1 T butter
Milk
Salt and pepper to taste

Peel, cut up, and boil potatoes until done. Drain. Return potatoes to pan and add butter, milk (as much or little to your preference for thicker or thinner mashed pototoes), salt and pepper. Mix, using a masher or a hand mixer. Keep warm.

1 bunch broccoli rabe

Steam broccoli rabe for about 6 minutes and then drain.

To serve, place a serving of mashed potatoes on a plate and then place a handful of broccoli rabe on top. Arrange 2 pork chops, almost tent-style, on top. Drizzle the Marsala and mushroom sauce over all.

Suggested wine: Cabernet Sauvignon