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.

Course Dinner, Main Course

Cuisine American

Keyword Boneless Pork Chops with Balsamic-Fig Reduction, boneless pork loin chops, mushroom Marsala sauce, Pork Chops Marsala, pork chops with mushrooms, Pork Marsala, pork Marsala recipe

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 285kcal

Author Cathy Pollak

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

Dry Marsala wine. You can use Holland House Marsala Cooking Wine because it's easy to find and works well in this recipe. If you're using a bottle of drinking Marsala, choose a dry Marsala rather than a sweet one. The drinking version does impart a more authentic and nuanced flavor to the dish.
Thin, ½-inch (1.3 cm) boneless pork loin chops cook quickly and stay tender. If your chops are thicker, increase the cooking time as needed.
Remove the pork chops from the skillet when they're just cooked through. They'll continue cooking slightly while they rest and finish warming through when returned to the sauce.
Let the mushrooms brown before adding the broth and Marsala wine. Cooking off their moisture first creates a richer mushroom sauce.

Nutrition