Marsala Pork Chops? I have heard of Chicken Marsala, but Marsala Pork Chops? Interesting! One day, I randomly came across a recipe that consisted of pork chops with marsala sauce and thought, wow, that is definitely different. I had to try it. I mean, I’m obsessed with chicken marsala because of the sweet taste of the marsala wine, especially when it is cooked with garlic and butter. That smooth and tasty sauce is a dish that I can’t get enough of.
But would this be as good with pork chops? I do love pork chops. Typically, I grill them either on the grill or in the broiler (in the cold New England winters – brr!). However, I never thought to cook them with a sauce that I typically make for chicken. Veal marsala is fairly common, but I had never heard of marsala pork chops. Nonetheless, I needed to try it. I added it to my meal plan for the following week so that I could buy all of the ingredients during my weekly food shopping run.
This recipe is surprisingly easy to make. If you see the list of ingredients, you might be a little overwhelmed at first though. Don’t fret! Read through the ingredients and then read through the recipe instructions. You might want to read through the instructions 2x to get a handle on what it entails. I guarantee after you see what this requires, you will have full confidence in your cooking skills to master these amazingly tasty marsala pork chops!
Whenever I read through new recipes, I immediately get turned off if the list of ingredients is too long. Too long meaning there are 15+ ingredients. To me, recipes that require that many items seem overly complicated. And you know me, I’m all about easy recipes that taste great!
Luckily, these marsala pork chops consist of just a few key ingredients needed to make this scrumptious dinner. Of course, you will need pork chops, marsala wine, mushrooms, garlic, shallots (if you don’t know what a shallot is, just know that you need these in your life, specifically as a staple in your cabinet), butter, chicken broth, flour, some olive oil, and a little salt & pepper. See? Nothing crazy in this recipe! You can handle it, I’m positive!
Easy Dinner In 30 Minutes
I don’t have endless hours to spend cooking in the kitchen. My reality is that I have 5 little kids who are constantly bugging me about what’s for dinner. While I’m trying to work on dinner, I get the constant, “I’m starving” “When are we going to eat?” “What are we having?” “I’m SO hungry!” And it goes on and on…and on…and on. I’m sure most parents can relate. Needless to say, I want to make dinner quickly and as easy as possible. Plus, the less ingredients, the less mess. Less is more! Which means less ingredients and less mess is definitely better!
There is very little prep work that goes into this dish. The only ingredients to prep are the pork chops and chop up the shallots. Pretty easy, if you ask me. From starting to cook to plating this meal, it should be approximately 30 minutes. And this tastes like something you would get in a nice restaurant. Great meal in 30 minutes or less? Yes! Sounds like something you need to try? Well, you do. Make your shopping list and add Marsala Pork Chops to your meal plan and get cooking!
Marsala Pork Chops
- 6 Pork Chops
- Salt & Pepper Enough to coat pork chops front and back
- 1/4 cup + 2 tbsp Flour
- 1.5 cup Marsala Wine
- 4 tbsp Butter
- 2 tbsp Olive Oil
- 10 oz Mushrooms I prefer Baby Bellas, you can use whatever you prefer
- 1 large Shallot Chopped
- 1 cup Chicken Broth I prefer fat-free, low sodium chicken broth
- 2 tbsp Garlic Minced
- Season pork chops on both sides with salt and pepper. Dredge in flour, shaking off excess.
- Heat half of the butter and oil in a large skillet over medium-high heat until foaming subsides. Cook pork chops for 3-4 minutes per side, until browned (should read 145 degrees F with a meat thermometer). Very thin chops might need as little as 2 minutes per side.
- Transfer pork chops to a plate and cover with foil to keep warm.
- Add shallots, garlic, and mushrooms to pan and sauté until mushrooms are soft and beginning to brown, about 5 minutes.
- Stir 2 tablespoons flour into the mushroom mixture and cook for 1 minute.
- Add half of the marsala wine and cook for an additional 1-2 minutes, scraping any brown bits from the bottom of the pan.
- Next, add chicken broth and bring to a boil.
- Add the remaining half of butter and marsala wine to pan then lower heat and simmer for 5-8 minutes, until sauce is slightly thickened.
- Add pork chops back to the pan and simmer for 1-2 minutes.
- Transfer pork chops to a platter and spoon sauce over the top.
- Serve warm with mashed potatoes, rice, or pasta.