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.
Here are a few nice ways to use up that bottle of marsala:
- Bacon, Sage, and Provolone Chicken Rolls with Marsala Sauce
- 5-Ingredient Pasta #5: Chicken and Mushroom Marsala Rotelle
- Creamy Mushrooms with Marsala Crostini (this is actually a little bit of a cheat — I used the mushrooms from this dish to build a crostini….so the point is if you like the way the mushrooms are cooked with this pork shop, then you may want to start them atop a piece of grilled olive oil brushed toast another day)
Pan Seared Pork Chops with Marsala and Mushroom Cream Sauce
- 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
- 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.
- 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.
- 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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