Pork Chop Marsala
on Oct 05, 2017, Updated May 07, 2025
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Nothing but a simple pork chop dinner (that feels like a rich Italian restaurant meal).
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 some of the pricier mushrooms with button or cremini to get the different flavors and textures but keep costs down.
What's In This Post?
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.
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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
- 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.
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.
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Pork Chop 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-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.
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.