For an effortless spin on chicken marsala, switch things up with boneless pork chops and make this delicious Pork Marsala. Seared to perfection and simmered in a glossy sauce teeming with golden-brown mushrooms and marsala wine. Dinner in twenty minutes with a hint of elegance.
Pork Marsala with Mushrooms
If your life is anything like mine, you need quick and easy dinner options that taste good! The time factor is one reason I love using thin, boneless pork chops to make this pork marsala. Not only do the pork chops cook up in record time, they taste good too. I know marsala sounds like a meal that requires hours of cooking, but my version is a super-fast, one-pan pork dinner that is suited for weeknight cooking.
Related: Easy Weeknight Dinners
This marsala recipe has a nice richness to it, minus the fat and calories of other versions. It’s the perfect healthy dinner that’s packed with flavor and tastes like pure comfort food, especially when served with a hunk of crusty bread to soak up the glossy sauce rich with golden-brown mushrooms.
This is the simple, supper staple you’ve been looking for.
Marsala Pork Chops Ingredients
It’s easy to turn this handful of ingredients into the most delicious pork chop marsala dinner.
Full recipe can be found at the end of this post.
- Boneless pork loin chops: Main protein source and star of the dish.
- Salt and black pepper: Enhances the overall flavor of the pork chops and the sauce.
- Olive oil: Used for searing and cooking the pork chops, adding richness to the dish.
- Cremini mushrooms: Contributes to the savory and earthy flavor this dish has, while complementing the pork and contributing to the sauce’s texture.
- Shallot: Adds a mild onion-like flavor and depth to the sauce.
- Dried thyme: Infuses the dish with a pleasant herbal note.
- Chicken broth: Adds moisture and depth of flavor to the sauce, creating a savory base.
- Marsala wine: The star ingredient that lends its signature nutty flavors, essential for creating the classic marsala sauce.
- Cornstarch: Used as a thickening agent to achieve the desired consistency of the sauce, ensuring it coats the pork chops beautifully.
Marsala Wine Sauce
There are different factors to consider when choosing which marsala wine to choose for cooking.
Different marsala wines are classified based on factors like color, sweetness, and aging duration. These classifications include three levels of sweetness: secco (maximum 40 grams of residual sugar per liter), semisecco (41–100 g/L), and sweet (over 100 g/L).
Marsala wines are further categorized by their color, including oro, ambra, and the rarer rubino. Aging time is going to play a role, and you’ll find options ranging from one to 10 years. However, marsala wines aged beyond one year are best for sipping rather than cooking. For savory dishes like this pork chops marsala, my personal choice is a secco (dry), fine (aged one year) ambra or oro marsala.
When deciding between marsala wine and marsala cooking wine, always consider its intended use. Dry marsala is best in savory dishes (like this one), contributing nutty flavors and enhancing caramelization in other dishes like beef tenderloin, mushrooms, turkey, and veal. Sweet marsala is best when you’re making rich sauces for desserts like zabaglione. By using real marsala wine in this recipe (not the cooking version), it does impart a more authentic and nuanced flavor to the dish.
Non-Alcoholic Substitute for Dry Marsala Wine
For this particular recipe, substitute apple cider for marsala.
Since the apple cider is sweet, add a tablespoon of balsamic vinegar and a pinch of ground nutmeg to balance the sweetness and achieve a flavor profile that is closer to a dry marsala wine.
More Pork Chop Dinners: Easy and Tasty Recipes
Its never been easier to create a simple and delicious pork chop dinner from scratch. I’m sure you’ll love these recipes as much as I do.
- These tender and juicy grilled peach pork chops with spicy peach glaze come together quickly for a dinner your family and friends will not soon forget.
- Orange pork chops with only five ingredients are ready in minutes and make a delicious dinner on a weeknight or weekend.
- Sheet pan pork chops – a delicious and healthy meal you can prep in minutes and leave it to the oven to do the rest.
- These Parmesan crusted pork chops are comfort food perfection.
- Take advantage of peach season with this quick and simple peach chutney pork chops dinner you’re going to love.
- Pork chops with figs turned extraordinary with a quick and easy balsamic vinegar sauce.
- The most delicious apricot glazed pork chops.
- Pork chops and apples, a simple, one-skillet meal that will be on your dinner table in less than 15-minutes.
Marsala Isn’t Just For Wine Glasses
When you decide to make pork chops your canvas for this marsala wine sauce, don’t forget to snap a photo and tag @NOBLEPIG and #noblepig on INSTAGRAM. I can’t wait to see your dinner plate.
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How to Make Pork Chops with Marsala
- 4 (4 oz. each) 453 g boneless pork loin chops, 1/2" thick, trimmed of fat
- salt and freshly ground pepper
- 3 tsps. (15 ml) olive oil, divided
- 1 package (8-10 oz.) (227-284 g) sliced cremini or white mushrooms
- 1/4 cup (40 g) shallot, chopped
- 1/2 tsp. (0.46 g) dried thyme or 1-1/2 tsps. fresh thyme leaves
- 1/2 cup (120 ml) low-sodium chicken broth
- 1/3 cup (80 ml) dry Marsala wine, (not sweet)*
- 1 tsp. (4 g) cornstarch
- Evenly season pork chops, on both sides, with 1/2 teaspoon salt and 1/4 teaspoon ground black pepper.4 (4 oz. each) 453 g boneless pork loin chops, 1/2" thick, trimmed of fat, salt and freshly ground pepper
- In a 12-inch nonstick skillet, heat 2 teaspoons oil on medium for 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.3 tsps. (15 ml) olive oil, divided
- In the same skillet, heat remaining oil for 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.1 package (8-10 oz.) (227-284 g) sliced cremini or white mushrooms, 1/4 cup (40 g) shallot, chopped, 1/2 tsp. (0.46 g) dried thyme or 1-1/2 tsps. fresh thyme leaves, 1/2 cup (120 ml) low-sodium chicken broth, 1/3 cup (80 ml) dry Marsala wine, (not sweet)*, 1 tsp. (4 g) cornstarch
- Serve with asparagus or steamed green beans, maybe a side salad and rice.
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