Source: Chef James Molinari, Uncle Sal's Italian Ristoranti, Phoenix, Arizona - azfamily.com
1 (8 ounce) center-cut pork chop with bone 1 1/2 cups Marsala wine 1 cup mushrooms, chopped 1 tablespoon unsalted butter Salt and pepper to taste Olive oil, as needed
Coat pork chop with olive oil; season with salt and pepper. Place pork chop on a hot grill; rotate and flip until cooked. Add remaining ingredients to a preheated sauté pan; stir to blend. Add grilled pork chop; cook until sauce reduces and thickens, about 7 to 10 minutes.
