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.

Course Main Course

Cuisine Italian

Keyword Pork Marsala

Prep Time 5

Cook Time 10

Total Time 15

Servings

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.

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Nutrition