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.

Here are a few nice ways to use up that bottle of marsala:

Hit the finished dish with a sprinkle of parsley for a burst of freshness and color.  Serve it up with some rice to soak up the sauce and lightly dressed arugula.

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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4 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.

  2. Laurie Watts says:

    Hi Katie, I collect cook books so you can imagine how critical I can sometimes be when I browse the shelves for something new. My two daughters are out of the house now, so my time in the kitchen has become a lot simpler. Now that it is just my husband and I, I still cook five days a week, but my meals for four provide yummy lunch left-overs now! Your recipes are easy to follow, practical and delicious. It is my Sunday night go-to for menu planning. Thank You!

    1. Katie Workman says:

      Well, that’s just the nicest thing to hear! I am so glad. And I, too, am a HUGE fan of the leftover!

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