Image of Sarah's Pork Chop with Savoury Courgette Rice and Marsala Sauce

Sarah's Pork Chop with Savoury Courgette Rice and Marsala Sauce

Created by SarahAnderson

A recipe for pork chop with savoury rice filled with courgette, and a marsala reduction sauce.

2 people
Difficulty rating of
Prep time
5 minutes
Cook time
25 mins


  • 2 large pork chop
  • 2 small cups basmati rice
  • 4 small cups chicken stock (from stock cube is fine)
  • 1 large or 2 small courgette
  • 200 ml (1 cup) marsala wine
  • 2 tblspsn olive oil
  • 3 tblspns butter
  • 1 tblspn extra virgin olive oil
  • to taste salt and pepper
  • 4-6 cloves garlic

Recipe Method

For the savoury rice, chop the courgette into thick slices (around 5mm thick), then fry in the extra virgin olive oil in a medium frying pan for around 4 minutes on medium heat. If you can get some colour into the courgette, that's great as it adds extra flavour, alternatively char grill them on a griddle pan for the best flavour, then add to the medium sized pan. Once the courgette is soft, add 3 cloves of the garlic (crushed or sliced) and fry off for another minute or so. Next add the rice, and fry for another minute or two - this will coat the rice in the flavours. Add the chicken stock, bring to the boil, then place a lid on the pan and turn down to the lowest heat. Leave the rice to simmer for around 15 minutes till all the stock is absorbed. Once done, leave the rice to sit for 10 minutes while you prepare the pork. I leave it for longer on the heat to caramalise the bottom - which leaves a gorgeoeus sticky brown rice - best bit !

For the pork chops, heat a frying pan up to a medium high heat, add the olive oil. Season the chops with salt and pepper and add to the pan. Fry these on either side till just done - around 2-4 minutes per side depending on the thickness of the chop. Don't worry if they become slightly browned, you want that for flavour. Once done, set aside to rest for 5 minutes or so.

For the sauce, in the same pan you've just cooked the chops in, add 2 tblspns of the butter and the rest of the garlic (sliced), and fry off for a couple of minutes. Once the garlic is soft, add the marsala wine and deglaze the pan with it. Turn up the heat, and reduce the wine down to a syrup like consistency. If you want (I do), you can flambe the wine to help burn off the alcohol, and impress your guests - just be extra careful if you do this (discalimer: I don't recommend it unless you know how to do it already !).

Once the sauce is ready, take it off the heat and stir in the rest of the butter (1 tblspn) - this will add a lovely sheen to the sauce, then serve with the chop and rice.

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Reviews and Comments

  • Ian 17/01/2013 Review Score: 4
    Simple, but tasty.

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