4 centre-cut boneless pork chops, about 4 cm (1½ inches) thick
15 mL (1 tbsp) olive oil
1 large yellow cooking onion, thinly sliced
3 cups sliced cremini mushrooms
175 mL (¾ cup) Marsala wine
375 mL (1½ cups) 35% cream
Handful fresh parsley, chopped
Handful fresh chives, chopped
Zest and juice of 1 lemon
Kosher salt and freshly ground black pepper
Directions
Preheat the oven to 200°C (400°F).
In a large, deep cast-iron or oven-safe skillet, heat the olive oil over high heat. Generously season the pork chops with salt and pepper on both sides. Sear for 3–5 minutes per side, or until deeply golden brown. Transfer to a plate and reserve.
Reduce the heat to medium-high. Add the onion and mushrooms to the same skillet and cook for about 10 minutes, stirring occasionally, until their liquid has evaporated and they begin to turn golden.
Add the Marsala and cook for 2–3 minutes, scraping up any browned bits from the bottom of the skillet. Add the cream and bring to a gentle simmer.
Return the pork chops and any accumulated juices to the skillet, spooning some of the sauce over top. Transfer the skillet to the oven, uncovered, and cook for about 8–12 minutes, or until the thickest part of the pork reaches 63°C (145°F). Remove from the oven and allow the pork to rest in the sauce for 3–5 minutes.
Stir the parsley, chives, lemon zest and lemon juice into the sauce. Taste and adjust the seasoning before serving.
