Pork Marsala uses thin boneless pork chops that cook in just a few minutes, making it a faster alternative to traditional Marsala recipes. I skip dredging the pork in flour and thicken the sauce at the end, so the mushrooms and dry Marsala wine are what you notice first.
Pork Marsala Made with Boneless Pork Chops and a Mushroom Marsala Sauce
I make my pork Marsala with thin boneless pork chops, lots of mushrooms, dry Marsala wine, shallots, and thyme. The chops cook quickly, and I make the mushroom sauce in the same skillet.
I’ve ordered restaurant chicken Marsala more times than I can remember, but unless someone has taken the time to pound the chicken nice and thin, I’m usually wishing I’d ordered something else. Somewhere along the way I realized I wasn’t ordering it for the chicken anyway. I wanted the mushrooms, the sauce, and all the browned parts left in the pan. The chicken was mostly there to help get everything else back to my fork.
At home I started making it with thin boneless pork loin chops instead. They give me more browned surface for the mushroom sauce, cook quickly, and have become my favorite way to make Marsala, especially when there’s enough mushroom sauce to spoon over mashed potatoes or buttered noodles.
What Makes This Recipe Different
- I stick with ½-inch boneless pork loin chops because they cook quickly while still giving the mushroom Marsala sauce plenty of browned surface to work with. The thinner cut is what makes this faster than traditional Marsala recipes without needing to pound something first.
- I skip the traditional flour coating on the pork and thicken the sauce at the end instead. This keeps the mushrooms and dry Marsala wine as the focus instead of making a heavier sauce from the dredge.
- Dry Marsala is what keeps the sauce savory and works better with the mushrooms, shallots, and thyme than sweet Marsala.
- I treat the mushrooms like a main part of the recipe, not something added at the end. Cooking them with the shallots and thyme makes them as important as the pork chops.
- Everything is cooked in the same skillet, so the browned bits left behind by the pork become part of the mushroom Marsala sauce.
Ingredients
- Boneless pork loin chops – Thin-cut chops brown quickly and stay tender without a long cooking time. Trim any excess fat before seasoning so they cook evenly in the skillet.
- Kosher salt – Seasons the pork before it goes into the skillet and enhances the flavor of the finished sauce.
- Freshly ground black pepper – Seasons the pork without competing with the mushrooms and Marsala.
- Olive oil – Enough to brown the pork first and then cook the mushrooms and shallots in the same skillet.
- Mushrooms – Cremini have a slightly deeper flavor, but white mushrooms are fine too. Let them release their moisture and brown before adding the broth and Marsala.
- Shallot – Softer and a little sweeter than regular onion, which goes well with the Marsala sauce.
- Thyme – Fresh or dried. It pairs naturally with the mushrooms and Marsala.
- Low-sodium chicken broth – Gives the sauce more body while letting you control the final seasoning.
- Dry Marsala wine – Dry Marsala from the wine section is my first choice, but dry Marsala cooking wine will work if that’s what you have.
- Cornstarch – Thickens the sauce at the end without needing to coat the pork in flour first.
- Cold water – Mixed with the cornstarch to create a smooth slurry before adding it to the skillet.
How to Make Pork Marsala
Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.
- Step One (season and cook the pork chops)
Season both sides of the pork chops with salt and black pepper. Heat a large 12-inch (30 cm) nonstick skillet over medium heat, then add 2 teaspoons (10 ml) olive oil and swirl to coat the bottom. Add the pork chops and cook for about 3 minutes per side, until browned and just cooked through. Move them to a plate and loosely cover with foil while you make the sauce. - Step Two (brown the mushrooms)
Add the remaining olive oil to the same skillet, then add the mushrooms, shallot, and thyme. Cook for 5 to 7 minutes, stirring occasionally, until the mushrooms have browned and the extra moisture has cooked off. Don’t rush the mushrooms. Letting them spend enough time in the skillet is what gives the sauce more flavor. - Step Three (make the Marsala sauce)
Pour in the chicken broth and dry Marsala wine, scraping up the browned bits from the bottom of the skillet. Let the sauce simmer for 2 to 3 minutes. Whisk the cornstarch and cold water together in a small bowl, then slowly stir the mixture into the sauce. Cook for another minute or two, until the sauce lightly coats the back of a spoon. - Step Four (finish the dish)
Add the pork chops and any juices from the plate back to the skillet. Spoon the mushroom Marsala sauce over the top and let everything warm together for about a minute. Serve with mashed potatoes, buttered noodles, or rice because leaving that sauce behind would be the real mistake.
Recipe Tips
- Make sure the skillet is hot before adding the pork chops. A good sear happens quickly with thin pork, and you want browning on the outside before the inside overcooks.
- Give the mushrooms enough time in the skillet before adding the liquid. Mushrooms release a lot of moisture first, and the flavor gets better once that cooks away and they start to brown.
- Use dry Marsala wine for this recipe. Sweet Marsala will make it much sweeter than intended.
- If your pork chops are thicker than the ones I suggest, add more cooking time and use a meat thermometer instead of relying only on minutes.
- Stir the cornstarch mixture again right before adding it to the sauce.
- Don’t simmer the pork chops in the finished sauce for too long. They only need to warm back through so they stay tender.
Storage
- Store leftover pork Marsala in an airtight container in the refrigerator for up to 4 days.
- To reheat, warm in a skillet over medium-low heat. Add a splash of chicken broth if the Marsala sauce has thickened too much after chilling.
- You can also reheat leftovers in the microwave using a lower power setting to help keep the pork from overcooking.
- Freeze pork Marsala for up to 2 months. Thaw overnight in the refrigerator before reheating.
FAQs
- Can I use bone-in pork chops for pork Marsala?
Yes, but they will need more time than thin boneless pork chops. Use a meat thermometer and cook until the pork reaches 145°F (63°C). - Can I use pork tenderloin instead?
Yes. Slice pork tenderloin into medallions about ½ to ¾ inch thick and cook just until done. The cooking time may vary slightly because tenderloin is a different cut. - Can I make pork Marsala without wine?
Yes. Apple cider is the closest nonalcoholic substitute I recommend. Since it’s sweeter than dry Marsala, add 1 tablespoon balsamic vinegar and a pinch of ground nutmeg to bring it closer to the flavor of the original sauce. - Can I make pork Marsala with sweet Marsala wine?
You can, but I prefer dry Marsala for this recipe. Sweet Marsala changes the flavor of the sauce and takes away from the savory mushroom flavor. - What should I serve with pork Marsala?
Mashed potatoes, buttered noodles, and rice are all great choices because they soak up the mushroom Marsala sauce. - How do I know when pork chops are cooked?
I pull these thin pork chops from the skillet when they’re just cooked through because they’ll continue cooking as they rest. After a 3-minute rest, they should reach the USDA-recommended internal temperature of 145°F (63°C).
From My Kitchen Notes
Small observations from the margins.
- Sometimes the thing you thought you loved was only part of the reason you kept coming back.
- The sauce usually knows before everybody else does.
- Because a good sauce knows what belongs together.
- Some things do their best work without being the center of the plate.
- There is a difference between supporting something and disappearing behind it.
- It’s always the strongest flavors that come from what had time to develop.
- The best parts are not always the ones that get named first.
- A little time changes things. That’s often the missing ingredient.
- The thing holding everything together rarely asks for credit.
- It’s not that some things are second choices. They’re often waiting for the right combination.
- Mushrooms have never been in a hurry to tell the whole story.
- The right match does not make either side smaller.
- A little distance has a way of concentrating things.
- There’s a very big difference between changing something and replacing it.
- There are options that feel unexpected because nobody tried them sooner.
- It can take a little time for everything else to catch up.
- Things get better when they stop trying to be what everyone expected.
- I pay attention to things most people walk past.
More Boneless Pork Chop Recipes
- Pork Chops with Balsamic Fig Sauce – Shallots, figs, and a rich pan sauce.
- Peach Chutney Pork Chops – Fresh fruit, ginger, and shallots.
- Orange Glazed Pork Chops – Five ingredients with a tangy orange glaze.
- Pork Cutlets with Apples – A mix of sweet and tart apples.
- Sheet Pan Pork Chops – Potatoes and broccoli cook alongside.
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Pork Marsala
This pork Marsala is made with thin boneless pork chops, mushrooms, dry Marsala wine, shallots, and thyme. It's a one-skillet dinner that's ready in about 20 minutes.
Servings: 4
Calories: 285kcal
Equipment
- measuring cups and spoons For accurate measuring of ingredients.
- Cutting board For preparing the mushrooms.
- Knife For slicing the mushrooms.
- nonstick skillet 12-inch (30 cm) Cooks the pork chops and sauce.
- tongs For turning the pork chops.
- mixing bowls (small) For mixing the cornstarch slurry.
- whisk Creates a smooth slurry.
- digital thermometer (optional). Checks for pork doneness.
Ingredients
- 4 (4 oz / 113 g each /452 g total) boneless pork loin chops ½-inch (1.3 cm) thick, trimmed of excess fat
- salt and pepper
- 3 tsps (15 ml) olive oil divided
- 1 package (8-10 oz / 227-284 g) sliced cremini or white mushrooms
- ¼ cup (40 g) chopped shallot
- ½ tsp (0.5 g) dried thyme or 1½ teaspoons fresh thyme leaves
- ½ cup (120 ml) low-sodium chicken broth
- ⅓ cup (80 ml) dry Marsala cooking wine or dry Marsala drinking wine
- 1 tsp (4 g) cornstarch
- 1 tsp (5 ml) cold water
Instructions
- Season both sides of the pork chops with salt and black pepper.4 (4 oz / 113 g each /452 g total) boneless pork loin chops , salt and pepper
- Heat a large 12-inch (30 cm) nonstick skillet over medium heat. Once the skillet is hot, add 2 teaspoons (10 ml) olive oil and swirl to coat the pan. Add the pork chops and cook for about 3 minutes per side, until browned and just cooked through. Transfer to a plate and loosely tent with foil while you prepare the sauce.3 tsps (15 ml) olive oil
- Add the remaining 1 teaspoon (5 ml) olive oil to the skillet. Stir in the mushrooms, shallot, and thyme. Cook, stirring occasionally, for 5 to 7 minutes, until the mushrooms are browned and most of their moisture has evaporated.1 package (8-10 oz / 227-284 g) sliced cremini , ¼ cup (40 g) chopped shallot, ½ tsp (0.5 g) dried thyme
- Pour in the chicken broth and dry Marsala wine. Bring to a simmer and cook for 2 to 3 minutes, scraping up any browned bits from the bottom of the skillet.½ cup (120 ml) low-sodium chicken broth, ⅓ cup (80 ml) dry Marsala cooking wine
- In a small bowl, whisk together the cornstarch and cold water until smooth. Slowly stir the slurry into the sauce and cook for 1 to 2 minutes, until the sauce lightly coats the back of a spoon.1 tsp (4 g) cornstarch , 1 tsp (5 ml) cold water
- Return the pork chops and any accumulated juices to the skillet. Spoon the mushroom Marsala sauce over the pork and cook for about 1 minute, just until heated through. Serve immediately.
Video
Notes
Nutrition
Nutrition Facts
Pork Marsala
Amount Per Serving (250 g)
Calories 285
Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 3g19%
Polyunsaturated Fat 1g
Monounsaturated Fat 8g
Cholesterol 83mg28%
Sodium 365mg16%
Potassium 805mg23%
Carbohydrates 8g3%
Fiber 1g4%
Sugar 3g3%
Protein 31g62%
Vitamin A 140IU3%
Vitamin C 4mg5%
Calcium 30mg3%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Have you made this Pork Marsala? I’d love to hear how it turned out — leave a comment below and let me know.
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Sandy says
Loved all the mushrooms and everything about this recipe. It was tender and flavorful pork.
Rebecca says
Loved this pork chops marsala recipe. Even the kids loved the mushrooms. So much flavor for such a simple recipe.
Linney says
We loved these pork and is one of our favorite pork chop recipes for a quick and easy dinner.
Paula says
We loved it, no words! Great recipe.
Michele says
I had only ever made the chicken version until now and like this pork chop version much better. Perfect little recipe for weeknights.
molly says
Loved these pork chops in marsala! I served with mashed potatoes and green beans. Really easy dinner to throw together.
Byron says
Great little pork chop recipe. Thanks.
Basel in Boston says
This is a great way to use boneless pork chops. I used baby potobello mushrooms and it turned out very well.