Pork chops with Marsala

4 boneless pork chops (1 per person)

1 large Spanish onion

Â½ cup of marsala – medium sherry would also work

1 clove of garlic

1 tbsp chopped fresh flat leaf parsley

2 tbsp olive oil

1 tsp of butter

Salt and pepper

Put the pork chops into a zip lock bag and smash them with a pan / rolling pin / hammer until they are about 1 cm thick
(If you have time, you could leave them in the bag to marinate in an extra tbsp of marsala. Â½ tbsp of olive oil and 1 smashed garlic clove for 20 minutes, or in the fridge overnight)
Season the pork with salt and pepper
Chop the onion into large half moons and fry in the oil on a medium heat until soft and golden and sweet â€“ about ten minutes. Remove the onion to a plate to give yourself space in the pan for the pork.
Tip in another tbsp of olive oil and the tsp of butter (the butter gives great flavor, the oil stops it burning) Cook the pork chops for 3- 4 minutes per side
Move the meat to a plate and cover with foil to keep warm
Put the onions back into the pan. Grate in one clove of garlic and cook for a minute
Pour in the marsala and scrape off the bits from the bottom of the pan into the bubbling liquid
Pour the sauce over the pork and sprinkle over the chopped parsley