Ree Drummond's Pork Marsala with Mushrooms | The Pioneer Woman

Ree ups her dinner game by pairing a creamy and comforting marsala sauce with PORK chops and buttered noodles! #ThePioneerWoman, Saturdays at 10a|9c Get the recipe ▶ https://foodtv.com/3lrFdn6 Subscribe to Food Network ▶ http://foodtv.com/YouTube Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond's life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree's kitchen. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Pork Marsala with Mushrooms RECIPE COURTESY OF REE DRUMMOND Level: Easy Total: 1 hr Active: 55 min Yield: 6 servings Ingredients 6 boneless pork chops (about 2 pounds) Kosher salt and freshly ground black pepper 1/2 cup all-purpose flour 2 tablespoons olive oil 4 tablespoons salted butter 1 pound white button mushrooms, quartered 1 cup Marsala wine 1 cup beef broth, plus more as needed 2 teaspoons cornstarch 1/2 cup heavy cream Buttered Egg Noodles, for serving, recipe follows Chopped fresh parsley, for topping Buttered Egg Noodles: 12 ounces egg noodles Kosher salt and freshly ground black pepper 2 tablespoons salted butter 2 tablespoons chopped fresh parsley Directions Place the pork chops between 2 pieces of plastic wrap and pound with a mallet or heavy skillet until 1/4-inch-thick. Sprinkle the pork on both sides with salt and pepper. Put the flour in a shallow dish and dredge the pork in it, shaking off any excess. Heat the olive oil and 2 tablespoons butter in a large skillet over medium-high heat. Add half of the pork and cook until browned and cooked through, 2 to 3 minutes per side. Remove to a plate and set aside. Repeat with the remaining pork. Add the mushrooms to the skillet and stir. Cook until golden brown, 5 to 6 minutes. Pour in the Marsala and beef broth and stir to deglaze the pan, scraping up the browned bits. Cook until the liquid is reduced by half, 5 to 6 minutes. (If the liquid reduces too quickly, splash in more broth as needed.) Whisk the cornstarch into the heavy cream in a small bowl. Pour into the sauce mixture and let it bubble and thicken for another minute. Turn off the heat and stir in the remaining 2 tablespoons butter. Serve the pork with the Buttered Noodles and spoon some of the mushrooms and Marsala sauce on top. Sprinkle with the parsley. Buttered Egg Noodles: Add the egg noodles to a pan of salted boiling water and cook according to the package directions, 6 to 7 minutes. Drain, put back in the pan and add the butter, then season with salt and pepper. Add the parsley and toss. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ▶ WEBSITE: https://www.foodnetwork.com ▶ FULL EPISODES: https://watch.foodnetwork.com ▶ FACEBOOK: https://www.facebook.com/FoodNetwork ▶ INSTAGRAM: https://www.instagram.com/FoodNetwork ▶ TWITTER: https://twitter.com/FoodNetwork #ThePioneerWoman #ReeDrummond #FoodNetwork #PorkMarsala Ree Drummond's Pork Marsala with Mushrooms | The Pioneer Woman | Food Network https://youtu.be/wHPZlz9Py88