Marsala Pork with Sautéed Mushrooms
Ken’s butcher buddy Juan Carlos showed us some beautiful 2” thick pork chops at a great price, 99 cents a pound. Of course we had to get some (20 pounds). They cooked up tender and delicious and extra easy in our Pacific Living Outdoor Oven using the smoke box. To make these beauties extra special Patti made a mushroom wine sauce that worked great on our garlic mashed potatoes. The sauce was so good Ken ate all his carrots. (He doesn’t care for carrots.)
Patti and I have set one night a week just for us. It’s our date night. We usually put something special in our Pacific Living Outdoor Oven but sometimes we cook inside. We always eat outside on our patio where it is very comfortable with a rainforest theme. Wood burning stove, little lights, candles, lanterns and surround sound. We enjoy a little wine, or strawberry margaritas using frozen strawberries for ice, good food, music and sometimes a dance or two…
Marsala Pork with Sautéed Mushrooms
Outdoor Cooking Recipe
Prep Time: 15 minutes
Cook Time: 1 hour at 350 degrees (177c)
Grill: Pacific Living Outdoor Oven
Pellets: Pacific Pellet Bourbon Blend
Ingredients: Marsala Pork with Sautéed Mushrooms
- 3 2” thick pork chops
- 3 Tablespoons butter, divided
- 1 Tablespoon olive oil
- sliced mushrooms, we like baby portabella
- 2 cups beef stock
- 1 cup light sour cream
- 3 Tablespoons flour
- 3 Tablespoons minced fresh garlic
- 2 Tablespoons Cattleman’s Grill Original Cowboy Seasoning, divided
- ¾ cup Marsala wine
Marsala Pork with Sautéed Mushrooms
Outdoor Cooking Recipe
Directions: Marsala Pork with Sautéed Mushrooms
In a large cast iron skillet brown pork chops, that we seasoned with 1 tablespoon Cattleman’s Grill Seasoning, in 1 tablespoon butter. Remove chops to bowl and cover. In 1 tablespoon butter sauté mushrooms and garlic. With a slotted spoon add to pork.
Add the rest of butter and olive oil to skillet. Whisk in flour until browned. Slowly whisk in stock, sour cream, wine and remaining Cattleman’s Grill seasoning. Simmer until desired thickness. Add pork, mushrooms and garlic to skillet coating well with sauce.
Ready for your Outdoor Oven for 1 hour at 350 degrees (177c).
Marsala Pork with Sautéed Mushrooms
Outdoor Cooking Recipe
In a Large Cast Iron Skillet Brown Chops
Sauté Mushrooms and Garlic
Simmer Until Desired Thickness
Add Pork, Mushrooms and Garlic to Skillet
In The Pacific Living Outdoor Oven
Marsala Pork with Sautéed Mushrooms
Outdoor Cooking Recipe
Cooking Directions: Pacific Living Outdoor Oven
Cooking in the Pacific Living Outdoor Oven is a snap. If you are going to use the smoke box fill it up first with either wood chips or pellets. I like Pacific pellets because there are so many different kinds and low ash. (Easy clean up.)
Turn on the propane tank. Open the oven door so you can see and hear when the burner lights. Turn the control knob to the high position and hold it in. At this time press the igniter button. You’ll be able to hear and see the burner light. Continue to hold the control knob for about 10 seconds for the burner to get hot.
Close the door and preheat the oven to your desired temp. You may have to adjust it up or down until you reach your temperature. But, once you hit it the oven will hold it. Cook for 1 hour at 350 degrees (177c).
Note:
The bottom stone and it gets “HOT” so you need to stay right with it or you will burn what your are cooking. I only use heavy cast iron or baking dishes here. For most things I have found that it is better to use the middle shelf. You can use a stone here or not depending on your cook.
Marsala Pork with Sautéed Mushrooms
Outdoor Cooking Recipe
Lookin’ Good!!!
Let’s Eat!!
Marsala Pork with Sautéed Mushrooms
Outdoor Cooking Recipe
About our Recipes
We do our recipes on our patio where we have a lineup of grills, including Louisiana, Green Mountain, Royall, Memphis, Traeger pellet grills, Char Griller side box smoker, Saber, Charmglow, Char-Broil, The Big Easy, Pacific Living Outdoor Oven, Lodge Sportsman’s, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles are healthy and low fat and will fit pelletheads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.
The important thing to keep in mind is TIME & TEMPERATURE. You can even do some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.
Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste. Take it and run with it….
Live your Passion and Do What You Love
Ken & Patti
http://datenightdoins.com
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Our Thanks To:
Country Bob’s All Purpose Sauce
www.countrybobs.com
Maverick Industries, Inc.
1-800-526-0954
help@maverickhousewares.com
http://www.maverickhousewares.com/
PelletCan
A storage container & dispenser for wood pellets
sales@pelletcan.com
http://www.pelletcan.com
Lodge Cast Iron
www.lodgemfg.com
Pacific Living Outdoor Oven
Pacific Living Inc.
Rick Jones
949-481-9213
rick@pacificlivinginc.com
http://pacificlivinginc.com/
Pacific Pellet Gourmet BBQ
http://www.pacificpelletbbq.com/
All Things BBQ
http://www.atbbq.com/store/show/cg_coffee_rub.html
