Pork Chop Marsala
Updated Nov 17, 2025
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This Pork Chop Marsala recipe is the perfect weeknight dinner that feels fancy but is so simple. Juicy pork chops get a golden sear, then a rich mushroom and Marsala wine sauce takes them over the top. It’s comfort food with a touch of elegance, weeknight friendly, dinner party worthy.
Juicy pork chops get seared to golden perfection, then finished with a savory mushroom and Marsala wine sauce that’s rich, comforting, and just a little fancy. Whether you’re cooking for your family or trying to impress someone special, this recipe is one of those big-flavor-little-work home runs.
These pork chops with mushrooms are so incredibly flavorful that you can pair them with some very simple sides, like some rice to soak up the sauce, and maybe an arugula and orange salad or sautéed escarole.
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Pork Chop Marsala Ingredients
Besides the wine, this simple recipe requires just a few common ingredients.
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- Pork chops – I used bone-in 1-inch thick chops, but you can go for boneless if you prefer.
- Salt and pepper
- Olive oil
- Shallots – Adds mellow aromatics and sweetness.
- Mushrooms – Using wild mushrooms is a treat, but you don’t need to use all wild – blend some of the pricier mushrooms with button or cremini to get different flavors and textures, while keeping cost down.
- Marsala wine – Marsala wine is a fortified wine from Sicily that offers nutty and deep flavors.
- Thyme leaves – You can use 1 teaspoon dried if you don’t have fresh.
- Chicken broth
- Heavy cream
- Fresh parsley
Using Marsala in Cooking
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.
For some more ideas to use up the remaining Marsala wine check out Chicken Rolls with Marsala Sauce, Chicken and Mushroom Marsala Pasta, or Chicken Marsala, Or you can even use 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 chop, then you may want to make and feature them atop a piece of grilled olive oil brushed toast another day.
How to Make Pork Chop Marsala
- Prepare the pork: Season generously with salt and pepper.
- Pan-fry the pork: In a large pan over medium-high heat, sear the chops until browned on both sides. Transfer the pork chops to a plate and tent with foil to keep warm.
- Make the sauce: Sauté the shallots and mushrooms until they are tender and golden brown. 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. Simmer until the pork is just cooked through and the sauce is reduced and thick.
- Finish and serve: Let the chops sit in the sauce for a couple of minutes off the heat. Sprinkle with parsley. Serve the chops with the starch of your choice, spooning over the sauce.
Leftovers and Storage
Leftovers can be refrigerated in an airtight container for up to 4 days. Reheat in the microwave just until warm, to prevent them from turning tough. You can also reheat in a 300°F oven for about 10 minutes until warm.
What to Serve With Pork Chop Marsala
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Pork Marsala
Ingredients
- 4 large bone-in 1-inch thick pork chops (about 3 pounds total)
- Kosher salt and freshly ground black 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 (or rice, quinoa, or other grains; to serve)
- Chopped freshly parsley (to garnish; optional)
Instructions
- 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, 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 barely 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.
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!
Well, that’s just the nicest thing to hear! I am so glad. And I, too, am a HUGE fan of the leftover!
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!
feel free to use another veg in the place of the mushrooms! or leave them out for lots of just delicious silky sauce.