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.
Pork Chops Marsala
Adapted from Better Homes & Gardens
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 shallot, chopped (1/4 cup)
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
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.
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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
This is another of your recipes we WILL be making!
Looks so delicious that I am hungry at 10:30pm…I will try this soon. thank you
Wow, such a simple recipe but looks fancy.
Jenn
You’re right, I really do have to try this. Sounds amazing!
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!!!
Wow! Looks and sounds amazing. I’m in … just need to pick up a few ingredients.
Thanks, Cathy!
Shirley
Of course Marsala can go with pork chops! Now, why didn’t I think of that!
A classic – just goes to show simple is best!
Oh Cathy, these look so good I could lick the screen!!!
How much cornstarch do you use? I don’t see it in the ingredients, but do see it in the directions. Thanks! Looks yummy!
Marsala sauce and pork chops – heaven on a plate. These look totally edible and your photos – wow!
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!
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…
1 teaspoon.
Those looks so good, unfortunately I’d be the only one eating them because of the mushrooms!
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!
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!
Yummy!!! Love the sauce Cathy.
Those pork chops look excellent! It’s a great weekday dinner idea!
I make this with chicken, never considered pork… now I will!
I want this for dinner tonight!
Lovely. I think I will try this recipe with port instead of Marsala.
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.
What a great week night dinner, Cathy. The sauce sounds delicious.
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!
Oh this is quick and easy, I need some ideas like this!
I can’t believe you’d want a personal chef when you’re such a great cook yourself!
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!
Great idea – I just cut up a loin into chops so added this to my try soon list. I enjoy you blog
Cathy, I LOVE this recipe. I hardly ever do pork chops but this is awesome and so quick.
Oh I have pork chops thawed for tonight. I am going to buy fresh mushrooms and try this. Yum!
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!
My husband loves chicken marsala – why did I not think of using pork chops! Definitely will be on my menu next week!
Those are some beautiful chops with some beautiful sauce!! Must make this.
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.
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!
when yer tryin to make wine, no matter how good a cook you are, a personal chef comes in kinda handy…
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.
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!
Yum! These look way better than the dry poor excuse for chops I made tonight! Someday I will get that oven fixed…sigh.
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.
You don’t need an oven for this. It’s all on top of the stove.
Yum, marsala and mushrooms. You cannot go wrong with those two.
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!
Those look delicious! My Captain would love this! Thank you!
Cathy…which Marsala…sweet or dry…do you recommend?
Dry.
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?
Aloha – I made your recipe twice this week (pork chops and chicken) and it turned out great. Everyone enjoyed the meal. Thanks, Gregg
I made this dish several weeks ago and just kind of winged it (http://wp.me/pLK6z-9r). 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!
We tried this recipe tonight, it was great! My boyfriend said it’s the best pork chops he’s had! Thanks for sharing.