Hello everybody, it is me, Dave, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, marsala pork chops with corn and bacon. It is one of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Marsala Pork Chops with Corn and Bacon is one of the most popular of current trending foods in the world. It’s appreciated by millions every day. It is simple, it is fast, it tastes yummy. They’re fine and they look fantastic. Marsala Pork Chops with Corn and Bacon is something that I’ve loved my whole life.

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

The ingredients needed to make Marsala Pork Chops with Corn and Bacon:

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

Instructions 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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