Pork Marsala

Quick, easy, and a little fancy—this pork marsala with tender, boneless pork chops and a rich marsala sauce is ready in just 20 minutes.

Pork Marsala with Mushrooms

I love making this pork marsala with thin, boneless pork chops because they cook up quickly and taste great. This version is perfect for a weeknight dinner, ready in just 20 minutes. Marsala might sound fancy, but it’s actually super easy to pull together in one pan.

The sauce is made with Marsala wine, golden-brown mushrooms, and a bit of broth to bring it all together. It’s rich and flavorful but light, making it a great option for a comforting dinner without being heavy. The combination of tender pork and the savory sauce is what really makes this dish stand out.

This recipe is perfect for those nights when you want something delicious and satisfying without spending too much time in the kitchen.

Why I Love This Recipe

• The tender pork chops cook quickly, perfect for busy nights.
• The rich Marsala wine and mushroom sauce brings amazing flavor.
• It’s a one-pan dish, so cleanup is a breeze.

Ingredients

It’s easy to turn this handful of ingredients into the most delicious pork marsala dinner.

• Boneless pork loin chops: The main protein, and they cook up nice and tender.
• Salt and black pepper: Just the basics to bring out all the flavors in the pork and sauce.
• Olive oil: For searing the pork and adding a bit of richness to the dish.
• Cremini mushrooms: They give the dish that earthy, savory flavor that goes so well with the pork.
• Shallot: Adds a mild onion taste that deepens the sauce’s flavor.
• Dried thyme: Gives the dish a nice herbal note that ties everything together.
• Chicken broth: Adds moisture and a savory base to the sauce.
• Marsala wine: The key ingredient that brings that signature nutty, rich flavor to the sauce.
• Cornstarch: Helps thicken the sauce so it coats the pork perfectly.

How to Make Pork Marsala

Find the complete recipe with measurements in the recipe card at the bottom of the post.

• Step One (Prepare the Pork Chops)
  Season both sides of your pork chops with salt and pepper. Don’t be shy—this really brings out the flavor!
• Step Two (Sear the Pork)
  Heat some olive oil in a pan over medium heat. Once it’s hot, throw the pork chops in and cook for about 6 minutes per side, until they’re nice and browned. Set them aside on a plate when done.
• Step Three (Cook the Mushrooms and Shallot)
  In the same pan, add a bit more olive oil and toss in the mushrooms, shallot, and thyme. Let it cook for about 5 minutes, stirring occasionally, until the mushrooms are brown and the shallot softens.
• Step Four (Add the Broth and Wine)
  Pour in the chicken broth and Marsala wine. Stir it all together and let it simmer for 2 minutes to combine the flavors.
• Step Five (Thicken the Sauce)
  Mix cornstarch with a bit of cold water in a small bowl. Slowly add it to the sauce while stirring to thicken it up and make it silky.
• Step Six (Finish and Serve)
  Put your pork chops back into the pan and spoon some of that lovely sauce over them. Let them warm through for a minute, then serve it up with the sauce on top.

Recipe Tips

To make this pork marsala even better, here are a few simple tips to make this recipe a standout:

• If your pork chops are thicker, you may need to cook them a little longer to get that perfect, slightly pink center.
• Don’t skip the cornstarch—it’s what gives the sauce that nice, glossy texture that coats the pork perfectly.
• For extra flavor, try adding a touch of garlic to the mushrooms while they cook.
• This dish pairs great with mashed potatoes or rice to soak up that rich Marsala sauce.

Storage and Freezer Tips

If you have leftovers or want to make this dish ahead, here’s how to store and freeze it:

• Store any leftovers in an airtight container in the fridge for up to 3 days.
• To reheat, gently warm the pork chops and sauce in a pan over low heat to avoid drying them out.
• You can freeze the cooked pork chops and sauce together in an airtight container for up to 2 months.
• To reheat from frozen, thaw in the fridge overnight and warm it up in a pan until heated through.

Frequently Asked Questions

• Is there a nonalcoholic substitute for Marsala wine? Yes, you can substitute apple cider for Marsala. Since apple cider is sweeter, add a tablespoon of balsamic vinegar and a pinch of ground nutmeg to balance the sweetness and achieve a flavor profile closer to dry Marsala wine.
• Can I make this recipe with chicken instead of pork? You can swap the pork chops for chicken breasts or thighs. Just make sure to adjust the cooking time based on the thickness of the chicken.
• What can I serve this dish with? This pork marsala goes great with mashed potatoes, rice, or a simple green vegetable like asparagus or steamed green beans.
• How can I make this dish lighter? For a lighter version, use less oil when searing the pork. You can also reduce the amount of Marsala wine and make up for it with more broth.

More Pork Chop Dinner Recipes

Its never been easier to create a simple and delicious dinner with pork chops. I’m sure you’ll love these recipes as much as I do.

• peach pork chops
• orange pork chops
• sheet pan pork chops
• Parmesan crusted pork chops
• peach chutney pork chops recipe
• pork chops with balsamic fig sauce
• apricot glazed pork chops
• pork chops and apples

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Print Recipe

5 from 8 votes

Pork Marsala

Switch things up with boneless pork chops for a simple twist on chicken marsala. This Pork Marsala is seared to perfection and simmered in a glossy sauce with golden-brown mushrooms and marsala wine. Ready in just twenty minutes, it’s a dinner with a touch of elegance.

Prep Time5 minutes mins

Cook Time10 minutes mins

Total Time15 minutes mins

Course: Main Course

Cuisine: Italian

Keyword: Pork Marsala

Servings: 4

Calories: 248kcal

Author: Cathy Pollak

Equipment

• Cutting board For preparing the mushrooms.
• measuring cups and spoons For accurate measuring.
• Knife For slicing the mushrooms.
• nonstick skillet For frying the pork chops.

Ingredients

• 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

Instructions

• Evenly season both sides of the pork chops 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 of oil over medium heat for 1 minute. Add the pork chops and cook for 6 minutes, turning once, until browned on the outside and slightly pink in the center. Transfer the chops to a platter and keep warm.
  3 tsps. (15 ml) olive oil
• In the same skillet, heat the remaining oil for 1 minute. Add the mushrooms, shallot, and thyme; cook for 5 minutes, until the mushrooms are browned and the shallot is softened. Add the broth and wine to the mushroom mixture and cook for 2 minutes. Mix the cornstarch with 1 teaspoon of cold water, then slowly add it to the mushroom sauce while stirring. Place the chops on plates and top with the 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 , 1/2 cup (120 ml) low-sodium chicken broth, 1/3 cup (80 ml) dry Marsala wine, (not sweet)*, 1 tsp. (4 g) cornstarch

Video

Notes

*Marsala Wine: By using real marsala wine in this recipe (not the cooking version), it does impart a more authentic and nuanced flavor to the dish.

For optimal outcomes when making this pork marsala, I recommend referring to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

© noblepig.com. All content and photographs are copyright protected. Sharing this recipe is encouraged and appreciated, but copying and/or pasting the full recipe to social media or other platforms is strictly prohibited.

Nutrition

Nutrition Facts

Pork Marsala

Amount Per Serving (232 g)

Calories 248 Calories from Fat 99

% Daily Value*

Fat 11g17%

Saturated Fat 2.6g16%

Polyunsaturated Fat 0.5g

Monounsaturated Fat 2.5g

Cholesterol 65mg22%

Sodium 95mg4%

Potassium 258mg7%

Carbohydrates 7g2%

Fiber 1g4%

Sugar 3.5g4%

Protein 27g54%

Vitamin A 0.2IU0%

Vitamin C 2mg2%

Calcium 50mg5%

Iron 1.4mg8%

* Percent Daily Values are based on a 2000 calorie diet.

Have you tried this recipe? Share your experience in the comments below and let me know how it turned out.

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