Pork Chops Marsala



If your life is anything like mine, you need quick and easy dinner options.  They have to taste good too.  This is why I love thin, boneless pork chops; they cook up in record time and always taste good.  Unless you burn them.

Anyway, this recipe has a nice richness to it, minus the fat and calories.  Who doesn't love that?  I do love a good Marsala wine sauce but was getting tired of serving it just on chicken.  This sauce works very well with the chops.  Very well.

Dinner was ready in about twenty minutes, everyone ate, there were no complaints.  What else could I ask for?  Well, maybe a personal chef, a blog assistant, a vineyard manager and full-time masseuse would be nice, but that's not going to happen anytime soon.  I just have to be satisfied with my own quick dinners. 

Cook these up tonight, they are so easy to throw in a pan and get to the table without any stress!


Evenly season pork chops, on both sides, with 1/2 teaspoon salt and 1/4 teaspoon ground black pepper.


In a 12-inch skillet (the recipe suggested nonstick), heat 2 teaspoons oil on medium 1 minute.  Add chops and cook 6 minutes or until browned on the outside and still slightly pink in the center, turning over once.  Transfer chops to a platter; keep warm.


In the same skillet, heat remaining oil 1 minute.  Add mushrooms, shallot and thyme; cook 5 minutes or until mushrooms are browned and shallot is softened.  Add broth and wine to mushroom mixture; cook 2 minutes.  Mix cornstarch with 1 teaspoon cold water and add it slowly to the mushroom sauce while stirring.  Place chops on plates and top with wine sauce.


Serve with asparagus or steamed green beans, maybe a side salad and rice. 

Print Recipe

Pork Chops Marsala

Recipe from: | Serves:

Ingredients

  • 4 boneless pork loin chops, 1/2" thick (4 oz each), trimmed of fat
  • salt and freshly ground pepper
  • 3 teaspoons olive oil, divided
  • 1 package (8-10 oz) sliced cremini or white mushrooms
  • 1 large (1/4 cup) shallot, chopped
  • 1/2 teaspoon dried thyme or 1-1/2 teaspoons fresh thyme leaves
  • 1/2 cup chicken broth
  • 1/3 cup Marsala wine
  • 1 teaspoon cornstarch

Directions

  • Evenly season pork chops, on both sides, with 1/2 teaspoon salt and 1/4 teaspoon ground black pepper.
  • In a 12-inch skillet (the recipe suggested nonstick), heat 2 teaspoons oil on medium 1 minute. Add chops and cook 6 minutes or until browned on the outside and still slightly pink in the center, turning over once. Transfer chops to a platter; keep warm.
  • In the same skillet, heat remaining oil 1 minute. Add mushrooms, shallot and thyme; cook 5 minutes or until mushrooms are browned and shallot is softened. Add broth and wine to mushroom mixture; cook 2 minutes. Mix cornstarch with 1 teaspoon cold water and add it slowly to the mushroom sauce while stirring. Place chops on plates and top with wine sauce.
  • Serve with asparagus or steamed green beans, maybe a side salad and rice.

*A quick way to cook asparagus: Place 1 pound of asparagus in a glass pie plate with 2 Tablespoons water; cover tightly with plastic wrap and cook in microwave on High 3 to 3-1/2 minutes or until fork tender.

More pork chop recipes you might enjoy:
Parmesan Crusted Pork Chops with Buttermilk-Sage Gravy
Pork Chops with Peach-Ginger Chutney
Boneless Pork Chops in a Shallot-Fig Reduction Sauce

Apricot Glazed Grilled Pork Chops

Two Years Ago:  Ridiculously Addictive Lemon Squares

Post a Comment

58 Comments and 2 Replies

  1. E-Gads! Scrumptious!! I love everything about it. I’ve even got the chops in my freezer. I think I need to break them out :)

    Reply
  2. This is another of your recipes we WILL be making!

    Reply
  3. Vicky Burt 3

    Looks so delicious that I am hungry at 10:30pm…I will try this soon. thank you

    Reply
  4. Wow, such a simple recipe but looks fancy.

    Jenn

    Reply
  5. Julie 5

    You’re right, I really do have to try this. Sounds amazing!

    Reply
  6. nina 6

    Oh my hat, you really do know how to make my tastebuds jump for joy…..I could eat pork everyday and this is such a wonderful addition to my fast growing pork recipes. Amazing!!!

    Reply
  7. Wow! Looks and sounds amazing. I’m in … just need to pick up a few ingredients. :-)

    Thanks, Cathy!

    Shirley

    Reply
  8. pam 8

    Of course Marsala can go with pork chops! Now, why didn’t I think of that!

    Reply
  9. A classic – just goes to show simple is best!

    Reply
  10. Amanda 10

    Oh Cathy, these look so good I could lick the screen!!!

    Reply
  11. Terri A 11

    How much cornstarch do you use? I don’t see it in the ingredients, but do see it in the directions. Thanks! Looks yummy!

    Reply
  12. June 13

    Marsala sauce and pork chops – heaven on a plate. These look totally edible and your photos – wow!

    Reply
  13. Kevin 14

    i just LOVE this dish, been doing it for years — chicken, veal, pork, whatever! try using shiitake mushies, and try using arrowroot instead of cornstarch. I also dissolve it in a bit more of the wine, rather than water. Cheers!

    Reply
  14. Liz C. 15

    Be still my heart! I love pork, so this is right up my alley. In fact, I have all the ingredients so I’ll make this tonight. The asparagus looks perfect too, so I’ll have to try the microwave method as well.

    It’s funny that I’ve never thought of doing this, since I’m such a pork hound. So, thanks for snapping me to attention. This is sure to become a Snooty Family Favorite! I do love simplicity…

    Reply
  15. Noble Pig 16

    1 teaspoon.

    Reply
  16. Tammy 17

    Those looks so good, unfortunately I’d be the only one eating them because of the mushrooms!

    Reply
  17. Cathy I don’t even like chicken or pork marsala (marsala is the only wine I don’t like – it’s inexplicable but true) but your gorgeous pictures make me think I’ll like it if I just try again… Great post as usual!

    Reply
    • Go 19

      You are not alone in disliking marsala wine. I don’t care for it and neither does my husband. I make this with white wine and still tastes great.

      Reply
  18. Trisha 20

    Once again you have given me a perfect idea for dinner! Thanks so much! I would like to see how the vineyard is coming along – I have been thinking about you folks and your work!

    Reply
  19. elra 21

    Yummy!!! Love the sauce Cathy.

    Reply
  20. Those pork chops look excellent! It’s a great weekday dinner idea!

    Reply
  21. I make this with chicken, never considered pork… now I will!

    Reply
  22. Pam 24

    I want this for dinner tonight!

    Reply
  23. Mettch 25

    Lovely. I think I will try this recipe with port instead of Marsala.

    Reply
  24. grace 26

    it’s high time the other white meat got its share of marsala! great idea and wonderful execution–i leave your site quite appetized once again. :)

    Reply
  25. Mary 27

    What a great week night dinner, Cathy. The sauce sounds delicious.

    Reply
  26. Lisa 28

    A plan for a quick dinner is a real gift. It is extra special when it looks this beautiful. I love mushrooms with pork chops. I’ll have to try this!

    Reply
  27. dawn 29

    Oh this is quick and easy, I need some ideas like this!

    Reply
  28. I can’t believe you’d want a personal chef when you’re such a great cook yourself!

    Reply
  29. Elaine Gierek 31

    I love pork in all forms, my hubby – not so much. However, he will love this dish… We’ve had Marsala Mushrooms as a holiday side dish for years & he loves those, but I never thought to thicken the liquid & serve it over anything! We add a little garlic & use butter instead of olive oil, for the flavor. Thanks for waking me up to combining them with pork!

    Reply
  30. Larry 32

    Great idea – I just cut up a loin into chops so added this to my try soon list. I enjoy you blog

    Reply
  31. Cathy, I LOVE this recipe. I hardly ever do pork chops but this is awesome and so quick.

    Reply
  32. Egghead 34

    Oh I have pork chops thawed for tonight. I am going to buy fresh mushrooms and try this. Yum!

    Reply
  33. Brilliant! I’ve been wondering just what I was going to do with some chops that I have in the freezer! This will do nicely, very nicely indeed!

    Reply
  34. Biz 36

    My husband loves chicken marsala – why did I not think of using pork chops! Definitely will be on my menu next week!

    Reply
  35. Lena in VT 37

    Those are some beautiful chops with some beautiful sauce!! Must make this.

    Reply
  36. lo 38

    You know, I never buy boneless pork chops, for fear they’re going to turn out dry. But, those look gorgeous… gorgeous enough that I might have to give them a second chance.

    Reply
  37. Barbara 39

    That looks wonderful! I’ve done chicken with marsala but never pork. I don’t know why but I don’t seem to eat a lot of pork. I am going to buy some next time I’m in the store!

    Reply
  38. Kevin 40

    when yer tryin to make wine, no matter how good a cook you are, a personal chef comes in kinda handy…

    Reply
  39. Katrina 41

    That looks and sounds so good. I really wish I had some chops right now, or better yet, you nearby inviting me over for dinner. Sigh.

    Reply
  40. LilSis 42

    Oh my goodness. I can almost smell these pork chops right now. They look delicious. I wish these were simmering in my kitchen right now!

    Reply
  41. Yum! These look way better than the dry poor excuse for chops I made tonight! Someday I will get that oven fixed…sigh.

    Reply
  42. jancd 44

    I made these pork chops tonight along with the asparagus and oven roasted potatoes and carrots, and it was delicious. The entire meal went together easily and everything tasted great. Thanks for the recipe.

    Reply
  43. jancd 45

    You don’t need an oven for this. It’s all on top of the stove.

    Reply
  44. Melynda 46

    Yum, marsala and mushrooms. You cannot go wrong with those two.

    Reply
  45. EAT 47

    Don’t you just love the quick dinner that looks and tastes like it took a long time to prepare?

    Adding this to my menu!

    Reply
  46. Those look delicious! My Captain would love this! Thank you!

    Reply
  47. YamhillKathy 49

    Cathy…which Marsala…sweet or dry…do you recommend?

    Reply
  48. Noble Pig 50

    Dry.

    Reply
  49. Mrs. L 51

    Another “duh I make chicken Marsala all the time why didn’t I think to use pork?” person here. Do you ever brine your pork chops first?

    Reply
  50. Gregg Ushiroda 52

    Aloha – I made your recipe twice this week (pork chops and chicken) and it turned out great. Everyone enjoyed the meal. Thanks, Gregg

    Reply
  51. Eileen 53

    I made this dish several weeks ago and just kind of winged it (link to wp.me). It’s cool to see I wasn’t too far off from an actual recipe. Your pictures make it look way more scrumptious than mind did, but this dish is a winner!

    Reply
  52. Cherie 54

    We tried this recipe tonight, it was great! My boyfriend said it’s the best pork chops he’s had! Thanks for sharing.

    Reply
  53. Angela Hollman 55

    Just tried it and my husband loved it. Will be making this dish more often! Thanks for sharing!

    Reply
  54. Has anyone calculated what the weight watchers points would be for these pork chops?

    Reply
  55. Michele 57

    We made this for dinner last night and absolutely loved it! We doubled the sauce so we had more to drizzle over a wilted spinach whole wheat penne pasta side. It was absolutely wonderful with your marsala chops. Thanks very much for the recipe!

    Reply
  56. Marci 58

    I made this for dinner tonight and it was excellent. Husband said it was a keeper.

    Reply
  57. Lori E 59

    I love marsala sauce. Recently in an Italian restaurant the server raved about their marsala so I ordered it. Sadly it was very oily tasting. It had no freshness. I looked up my recipe when I got home and it compares to yours.
    I like to know that I can cook better than an Italian restaurant lol. Now I will try this on pork chops.

    Reply
  58. jc 60

    you can use any type of meat or fowl, in this recipe , but try using a nice pinot instead, with blue berries & grape tomatos for a fantastic flavor change

    Reply

Leave a Comment

Your email address will not be published. Required fields are marked *

 Notify me of followup comments via e-mail.

You can click here to Subscribe without commenting