My family loves Marsala recipes...Marsala pork chops....Marsala chicken with rice...Marsala bowls with spinach...the list goes on. However, I have always struggled with the lack of transparency on the Marsala wine label. I have no idea how much sugar, fake sugars, sulfites, sulfates, and tannins are added to the Marsala wine I purchase. I have yet to find a "clean" Marsala wine.
I went to the grocery store on Friday to purchase ingredients for Banh Mi Meatball Ramen Bowls, and as I was wandering the isles of my local co-op I saw sherry vinegar. Hello, lightbulb moment! Could I make a Marsala like dish using sherry vinegar? Why sherry vinegar? Just like every other Families Balancing Fructose recipe my goal is to reduce the amount of sugar. And, sherry vinegar has no added sugars. That's a WIN!
I actually stood in the vinegar isle for so long, blocking traffic, one of the co-op staff asked me, "If I was ok?". I must have totally looked out to lunch as I was staring into space contemplating my next steps. How was I going to build a sauce that tasted like Marsala wine-bold and a little sweet?
Flash forward 5 minutes later I had added organic vanilla and white grape juice to my cart. Yep, totally weird. My goal was to reproduce a wine like taste that was on the sweeter side (hence the vanilla) that still had the flavor of grapes.
I headed over to the meat counter and added 4 bone-in pork chops to my cart for this re-do Marsala recipe. The bone-in pock chops add a little more fat to the dish which always helps to thicken the sauce. To complete the sauce I knew I had on hand at home mushroom broth, garlic, oregano, onion salt, and half and half.
Did I mention this recipe is gluten free? I like to use dijon mustard and sweet rice flour to bread chicken and pork chops.
6 hours later I served my Marsala like pork chops with mushrooms, mashed potatoes and asparagus to my family. I sat there quietly wondering if it was going to be a hit or a total flop? I watched their faces looking for smiles or grimaces.
Well, are you all curious? Did they love it? Yes! The recipe was a hit!
- 4 bone-in pork chops
- 2 tablespoons dijon mustard
- 1/2 cup sweet rice flour
- 1 tbsp butter and 1 tbsp olive oil
- an additional 1 tbsp butter and 1 tbsp olive oil
- 16 oz sliced cremini mushrooms
- 1 tsp minced garlic
- 1/2 tsp dried oregano
- 1 tsp onion salt
- 1/2 cup mushroom broth
- 2 tbsp sherry vinegar
- 1 tsp vanilla
- 1/3 cup white grape juice
- 2 tbsp half and half
- Preheat oven to 425.
- Heat a large skillet to medium high heat.
- While the oven and skillet are preheating put dijon mustard in one bowl and rice flour in another bowl.
- Add 1 tbsp butter and 1 tbsp olive oil to the skillet.
- Coat each pork chop with dijon mustard and dredge it through the flour.
- Brown pork chops for 2-3 minutes per side.
- Transfer pork chops to a sheet pan and continue to cook in an oven while you create the sauce.
- Reduce the skillet heat to medium.
- Add an additional 1 tbsp butter and 1 tbsp olive oil to the skillet.
- Add garlic, oregano and onion salt and cook for one minute scraping the pan to incorporate fat from pork chops.
- Add cremini mushrooms and saute for 6-8 minutes until they are browned.
- Add broth, sherry vinegar, vanilla and grape juice.
- Bring to a simmer.
- Remove pork chops from the oven and nestle them in the sauce.
- Cover the skillet with a lid and steam for 5-8 minutes or until the pork is cooked.
- Remove the lid, turn off the heat and add the half and half.
- Serve with your favorite veggies and carb.