Pork Chop Marsala

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Pork Marsala

This is a really, really solidly delicious pork chop meal. 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. Sauteed Escarole or Escarole Salad would be a great side.

Other Pork Recipes:

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

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Pork Chop Marsala

5 from 2 votes

Prep: 10 minutes mins

Cook: 25 minutes mins

Total: 35 minutes mins

Servings: 4 People

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

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Ingredients 

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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

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-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.

Notes

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.

Nutrition

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

Nutrition information is automatically calculated, so should only be used as an approximation.

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