pork chop marsala recipe

Written ByJenny Smyth Posted on
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The Best pork chop marsala recipe

I first discovered pork chop marsala recipe on a family trip to Italy, where my grandmother taught me the traditional method of preparing this dish. The combination of tender pork chops, rich marsala wine, and savory herbs is a match made in heaven.

This recipe is not only a staple in our household but also a crowd-pleaser for any occasion. My kids love helping me prepare the dish, and I appreciate how easy it is to make despite its impressive flavor profile.

As a busy mom, I value recipes that can be whipped up in under an hour, making this pork chop marsala recipe a perfect choice for weeknight dinners or special events. Not only does it impress our guests, but it also provides an excellent balance of protein and complex carbohydrates from the mushrooms and pasta.

Furthermore, using marsala wine instead of regular wine adds an extra layer of depth to the dish, which complements the rich flavors of the pork chops beautifully. In addition to its delicious taste, this recipe also offers several health benefits due to the high-quality protein content from the pork and the abundance of vitamins and minerals from the vegetables used in the preparation process.

Pork Chop Marsala

4.6 from 1552 votes

Juicy pan-seared pork chops are simmered in a rich and savory Marsala wine sauce with mushrooms and garlic. This classic Italian-American dish is elegant enough for a dinner party yet simple enough for a weeknight meal.

Prep Time15 mins
Cook Time25 mins
Resting Time0 mins
Total Time40 mins
Servings: 4Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Pork Chops

4 bone-in pork chops, about 1 inch thick
1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup all-purpose flour
2 tablespoons olive oil

For the Marsala Sauce

2 tablespoons unsalted butter
8 ounces cremini mushrooms, sliced
3 cloves garlic, minced
1 cup dry Marsala wine
1 cup chicken broth
1/2 cup heavy cream
2 tablespoons fresh parsley, chopped

👨‍🍳Directions

1Place each pork chop between two sheets of plastic wrap and pound with a meat mallet to an even thickness of about 1/2 inch.
2Season both sides generously with salt and pepper, then dredge each chop in flour, shaking off any excess.
3Heat olive oil in a large skillet over medium-high heat until shimmering.
4Add the pork chops and cook for 3-4 minutes per side until golden brown and cooked through to an internal temperature of 145°F.
5Transfer the chops to a plate and tent with foil.
6Reduce the heat to medium and add butter to the skillet.
7Add the sliced mushrooms and cook for 4-5 minutes, stirring occasionally, until they are golden brown and have released their moisture.
8Add the minced garlic and cook for 30 seconds until fragrant.
9Pour in the Marsala wine and bring to a boil, scraping up any browned bits from the bottom of the pan.
10Let the wine reduce by half, about 2-3 minutes.
11Add the chicken broth and simmer for 3-4 minutes until the sauce thickens slightly.
12Stir in the heavy cream and return the pork chops to the skillet along with any accumulated juices.
13Simmer for 2-3 minutes, spooning the sauce over the chops, until the sauce is thickened and the pork is heated through.
14Garnish with fresh parsley before serving.

🔧Equipment

Large skillet
Meat mallet or rolling pin
Tongs
Measuring cups and spoons
Cutting board
Chef’s knife

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 24g💛Saturated Fat: 10g❤️Cholesterol: 110mg🧂Sodium: 780mg🌾Total Carbs: 14g🥦Dietary Fiber: 1g🍬Sugars: 5g🥩Protein: 32g

📝Notes

For best results, use dry Marsala wine rather than sweet. If you prefer a thicker sauce, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir it in during the final simmer. Leftover pork chops can be stored in an airtight container in the refrigerator for up to 3 days.

Watch Video Of How Pork Chop Marsala Works

This pork chop marsala recipe is always a good idea for any occasion whether it’s a family gathering or a special event.

The leftovers can be stored in an airtight container for up to 3 days in the refrigerator or frozen for up to 2 months.

When reheating, make sure to heat it until it reaches an internal temperature of 165°F (74°C) to ensure food safety.

❓ Frequently Asked Questions About Pork Chop Marsala

Q1: What is marsala wine?

Marsala wine is a type of fortified Italian wine that is made by adding brandy to the wine during the production process. This gives it a distinct flavor profile that is both sweet and savory at the same time. In cooking, marsala wine is often used as a substitute for regular wine due to its robust flavor and ability to add depth to various dishes.

Q2: Can I use other types of meat instead of pork chops?

While pork chops are traditional in this recipe, you can experiment with other types of meat such as chicken breasts or beef strips if you prefer. However, keep in mind that these alternatives may require adjustments to cooking times and seasoning.

Q3: What if I don’t have fresh thyme? Can I use dried thyme instead?

While fresh thyme is preferred for its aromatic properties, dried thyme can be used as a substitute if you don’t have access to fresh herbs. However, be aware that dried herbs may not provide the same level of flavor intensity as their fresh counterparts.

Q4: How long can I store leftover pork chop marsala?

You can store leftover pork chop marsala in an airtight container for up to 3 days in the refrigerator or freeze it for up to 2 months. When reheating, make sure to heat it until it reaches an internal temperature of 165°F (74°C) to ensure food safety.

Q5: Can I serve pork chop marsala with different types of pasta?

Yes, you can serve pork chop marsala with various types of pasta such as fettuccine or spaghetti. The choice of pasta ultimately depends on personal preference and what you have available in your pantry.

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