Pan Seared Pork Chops with Marsala and Mushroom Cream Sauce

Nothing but a simple pork chop dinner (that feels like a rich Italian restaurant meal).

Serving Size: 4

Pan Seared Pork Chops with Marsala and Mushroom Cream Sauce / Mia / Katie Workman / themom100.com
This is a really, really solidly delicious pork chop meal.  Really solid.  Using wild mushrooms is a treat, but you don’t need to use all wild – blend them up some of the pricier mushrooms with button or cremini to get the different flavors and textures but keep cost down.

Marsala is a slightly sweet fortified wine that keeps for months and months once opened, so don’t worry if you don’t have the ability to use up the bottle right away.

Hit the finished dish with a sprinkle of parsley for a burst of freshness and color.

Pan Seared Pork Chops with Marsala and Mushroom Cream Sauce / Mia / Katie Workman / themom100.com

Pan Seared Pork Chops with Marsala and Mushroom Cream Sauce

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  • 4 large bone-in 1-inch thick pork chops (about 3 pounds total)
  • Kosher salt and freshly ground pepper to taste
  • 2 tablespoons olive oil
  • 2 shallots, minced
  • 16 ounces sliced mushrooms, any combination
  • ¼ cup Marsala wine
  • 1 tablespoon fresh thyme leaves
  • 1 cup chicken broth
  • ½ cup heavy cream
  • Hot cooked mashed potatoes, rice, quinoa, or other grains to serve
  • Chopped freshly parsley to garnish (optional)

1. Bring the pork chops to room temperature and season generously with salt and pepper. Heat the oil in a large pan over medium-high heat and sear the chops without moving them until browned on both sides, about 3 minutes on each side (they will not be fully cooked, but still pink in the middle). Transfer the pork chops to a plate, and tent with foil to keep warm.

2. Reduce the heat to medium-low, and add the shallots and mushrooms to the pan. Sauté for 10 minutes until they are tender and golden brown. Turn the heat back up to medium-high, add the Marsala and thyme, and scrape to release any bits from the bottom of the pan. Add the chicken broth and cream and bring to a simmer, then return the pork chops to the pan, nestling them into the sauce amongst the mushrooms, and continue to simmer until the pork is just cooked through, with a hint of pink in the middle, to an internal temperature of 145°F, about 3 more minutes. The sauce will have reduced and thickened a bit.

3. Let the chops sit in the sauce for a couple of minutes off of the heat. Serve the chops with the starch of your choice, with the sauce ladled over the top of the pork. Finish with a sprinkle of parsley, if desired.

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2 thoughts on “Pan Seared Pork Chops with Marsala and Mushroom Cream Sauce”

  1. Diana Lopes says:

    Not the biggest fan of mushroom cream sauce, but I do love pork chops with marsala, so I guess I can give it a try!

    1. Katie Workman says:

      feel free to use another veg in the place of the mushrooms! or leave them out for lots of just delicious silky sauce.

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