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 saut?pan; stir to blend. Add grilled pork chop; cook until sauce reduces and thickens, about 7 to 10 minutes.

Makes 1 serving.