Pork Chop Marsala

Pork Marsala

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.

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.

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
• Chicken Marsala
• 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 chop, then you may want to make and feature them atop a piece of grilled olive oil brushed toast another day)

What to Serve with Pork Chop 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.

Other Pork Recipes:

• Pork Schnitzel
• Garlicky Pork Chops and Broccoli
• Porchetta
• Spanish Pork Chops

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Pork Chop Marsala

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

Yield: 4 People

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Ingredients

• 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

Directions

• 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.

Nutrition Information

Calories: 435kcal | Carbohydrates: 9g | Protein: 34g | Fat: 28g | Saturated Fat: 11g | Cholesterol: 131mg | Sodium: 299mg | Potassium: 996mg | Fiber: 2g | Sugar: 4g | Vitamin A: 520IU | Vitamin C: 10mg | Calcium: 47mg | Iron: 2mg

The nutrition values are provided as an estimate. It is not intended as a substitute for the advice of a qualified healthcare professional.

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