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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, 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

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Comments

  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

  13. 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. 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

  29. 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

  36. 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

  42. 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

  55. 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

  57. 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. 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

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