NEW ORLEANS —
Marsala Pork Chops
6 pork chops, boneless cut thin
Creole seasoning
kosher salt
freshly-ground black pepper
1/4 cup all-purpose flour, plus 2 tablespoons
1 Tbsp. olive oil
2 Tbsp. butter
8-10 ounces shiitake, baby portabello or cremini mushrooms, cleaned, caps sliced thin
1/2 cup shallot or sweet onion, chopped
3/4 cup dry Marsala wine
1/2 cup chicken stock
1 Tbsp. fresh thyme leaves, chopped
1 tsp. fresh rosemary, chopped
1/3 cup heavy cream
Season pork chops on both sides with Creole seasoning, salt and pepper. Dredge in flour, shaking off excess.
Heat butter and oil in a large skillet over medium-high heat. Cook pork for 3 minutes per side, until browned and centers read 145 degrees with a meat thermometer. Transfer to a plate and tent with foil to keep warm.
Add shallots and mushrooms to the pan with 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper. Sauté until mushrooms are soft and beginning to brown about 5 minutes.
Stir 2 tablespoons flour into the mushroom mixture and cook for 1 minute. Add Marsala and cook for an additional 1-2 minutes, scraping any brown bits from the bottom of the pan. Add chicken stock and bring to a boil. Lower heat and simmer for 5-8 minutes, until sauce is slightly thickened.
Stir in thyme, rosemary, and heavy cream. Season to taste with salt and pepper.
Add pork back to the pan with any accumulated juices and simmer for 2 minutes.
Transfer pork chops to a platter and spoon sauce over the top. Garnish with chopped fresh herbs and if desired, a squeeze of lemon juice.
Serve with rice, mashed potatoes or noodles.
Apple Fritter Bites
2 cups all-purpose flour
1/2 cup granulated sugar
1 Tbsp. baking powder
1/2 tsp. salt
2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/2 cup milk
2 large eggs
1 tsp. vanilla extract
3 cups apple, cored, peeled and diced
4 Tbsp. butter, melted
Glaze
1 cup powdered sugar
2 Tbsp. milk
1/2 tsp. vanilla extract
Preheat your oven to 375 degrees. Line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, salt, cinnamon, and nutmeg.
In another bowl, whisk together the milk, eggs, and vanilla extract until well combined.
Pour the wet ingredients into the dry ingredients and mix until just combined. In a small saucepan melt butter and add apples. Cook on low for 2 minutes. Remove from heat, add to dough, and mix well.
Using a large spoon or ice cream scoop, drop mounds of batter onto the prepared baking sheet, spacing them a few inches apart.
Bake in the preheated oven for 15-18 minutes, or until the fritters are golden brown and a toothpick inserted into the center comes out clean.
While the fritters are baking, whisk together the powdered sugar, milk, and vanilla extract in a small bowl until smooth.
Remove the fritters from the oven and let them cool slightly on a wire rack. Drizzle the glaze over the warm fritters.