One of my favorite dishes to make, and one of my most requested dishes, is my spicy chicken marsala. Back when I was first on my own at the tender age of 19 I had no idea how to cook. My boyfriends Mother was an AWESOME cook and being Hispanic she cooked food I never ate before. I'd always ask him to call her to get recipes and she'd tell him "I don't cook with recipes, I just cook." So I had to learn the hard way, trial and error with lots of emphasis in the error.
One of the dishes I used to make as a Midwest whitey was pork chops with cream of mushroom soup served with minute rice. Yes, really. On one occasion I had bought a can of Golden Mushroom Soup on accident so decided to use it. It was a welcomed flavor to the very bland cream of mushroom. My boyfriend, now husband, always complained about how BLAND my cooking was. So this brings me to this dish I created out of trial, error, living with a Mexican and my love of cooking.
(I am pretty vague here since I am now happy to say I don't always follow a recipe, especially when it's one I have created)
3-4 pork chops (I've used many different cuts & thicknesses, bone in, boneless, you choose what you prefer)
1 can of Campbell's Golden Mushroom Soup
1 - 2 tbsp. Extra Virgin Olive Oil
1-2 Fresh Jalapenos (amount depends on your taste and heat tolerance) diced fine
1 Shallot, diced fine
Package of fresh sliced mushrooms
Marsala cooking wine 1/2 - 1-1/2 cups
Chicken stock 1/2 - 1 cup
Chef Merito Pollo Seasoning (optional)
Extra Spicy Mrs Dash (optional)
In a large skillet heat olive oil on medium high heat. While it is heating up, season your pork chops with the Pollo Seasoning blend (best stuff I've ever used...EVER). Sear the pork chops until they are nice and golden on each side. Remove from the pan and put on a plate for now. They don't have to be cooked through, they will jump in the pool in a bit. While the pan is still hot, add the jalapenos and shallot. Cook until the shallot begins to caramelize, about 5 minutes. Add in the mushrooms and stir to coat. You'll soon notice the mushrooms will absorb all of the remaining oil left in the pan. Not to worry, because cooking them down will release their own moisture and become wonderfully delicious. I love mushrooms. Once the mushrooms reach their beautiful golden color, add the marsala cooking wine about a half of cup to start, adding more if you need to. This will deglaze the pan getting up all of the cooked on bits left from the pork and veggies. Cook down to reduce to about half. Add the can of golden mushroom soup, chicken stock, a few shakes of the Extra Spicy Mrs Dash and stir until combined. Bring to a boil, reduce the heat and invite your chops back into the pool. Turn to coat all of the pork chops then cover and simmer for at least 30 minutes, turning the pork chops over about half way though. Remove the lid, taste for the possible need of salt and pepper (I added fresh cracked black pepper but only because I love it). If your sauce is too thin, leave the lid off and simmer to reduce it. If it is too thick, add a little bit of chicken stock.
Serve over mashed potatoes, egg noodles or rice with a nice ladle of sauce over the top and enjoy! I love comfort food ~ even in 100 degree weather!
Finding therapy through writing, self-reflection and the pursuit of what defines me.