Marsala Mushroom Sauce with Pork Chops and Egg Noodles

I don't know what is happening to me, but lately I have been cutting my fingers all the time. I am not sure if my Costa Rica knives are supper dull and my brand new knives in California are supper sharp, but my fingers are cut up. I know I should be more concerned with whats happening to our Earth, but dam I lay in bed at night and think my fingers are killing me. I can hear my friends in Costa Rica telling me, Deby be in the moment and really I am already thinking about tomorrows breakfast. I really have never had great knife skills, my sister does a much better job of it. I am always in a hurry. I really need to slow down before I do cut off a finger. I love this knife but I need to treat it with respect. On to the Mushroom Marsala Sauce, my son Casey gave this wine to me recently so I thought I would put it to good use in a sauce. I love everything in it. Over noodles for me and Chuck will love the Pork Chop. He sure did love this dish. My pork chop picture with noodles didn't make it to my camera.

3 Tablespoons of Butter

1 Small Shallot diced

About 8 oz. of Mushroom, white button or a mix of Cremini and white. Sliced thin

2 cloves of garlic chopped fine

1 1/2 Tablespoons of flour

1 cup of Marsala or a bit more

1/3 cup broth of your choice

3 Tablespoons of heavy cream

2 teaspoons chopped fresh parsley

Salt and Pepper to your taste

Melt the butter in a saute pan, medium heat

Add the Shallots and saute 2 minutes. just to soften them up a bit

Add the Mushrooms and saute until most of the liquid has evaporated and mushrooms are cooked a little, maybe 3 minutes.

Add garlic cook for a minute

Sprinkle on the flour and cook and stir for a minute

Turn down the heat to low and add the Marsala, scrape the bottom of the pan to get the tasty bits up.

Cook for about 4 minutes

Add the broth, cook for 3-4 minutes

Stir in the cream, simmer for a minute or two

Taste and add salt and pepper as needed

Stir in parsley

enjoy!