Pork Marsala is a tasty dish featuring tender pork cooked in a rich, sweet Marsala wine sauce. Adding mushrooms makes it extra delicious!
This meal feels fancy without being hard to make. I love serving it over pasta or with mashed potatoes. It’s like a little dinner party on your plate! 🍽️
Key Ingredients & Substitutions
Pork Chops: Boneless, 1/2 inch thick chops work best here. If you can’t find them, tenderloin or chicken breasts can make a great alternative.
Mushrooms: Cremini mushrooms add a deep flavor, but white button mushrooms can work too. If you need a substitute, even canned mushrooms can be used in a pinch, but fresh is always better!
Marsala Wine: This is key for that rich flavor. If you don’t have it, try using sherry or even a dry white wine. Just remember, it won’t give the same depth but still works!
Chicken Broth: You need broth for the sauce. Vegetable broth will also suffice if you prefer a meat-free option. Chicken stock can be used in its place too!
How Do I Get the Pork Chops Perfectly Cooked?
Cooking pork chops so they’re juicy can be tricky, but here’s a simple guide to get it right:
- Start with room temperature chops. Let them sit out for about 15-20 minutes before cooking. This helps them cook evenly.
- Dredge lightly in flour to create a nice crust. Shake off excess flour; you just want a thin layer.
- Cook in a hot skillet with oil and butter. The pan should be hot enough that the chops sizzle when they hit it.
- Don’t crowd the pan. This can cause steam, and you want a sear for flavor!
- Check with an instant-read thermometer. The internal temperature should reach 145°F for safe eating.
Letting the pork rest for a few minutes after removing it from the heat ensures it stays juicy. Enjoy the process! Your meal will be worth it.
How to Make Pork Marsala
Ingredients You’ll Need:
For the Pork:
- 4 boneless pork chops, about 1/2 inch thick
- Salt and freshly ground black pepper, to taste
- 1/2 cup all-purpose flour, for dredging
For Cooking:
- 3 tablespoons olive oil
- 3 tablespoons unsalted butter, divided
For the Sauce:
- 8 oz cremini or white mushrooms, sliced
- 2 cloves garlic, minced
- 3/4 cup Marsala wine
- 3/4 cup chicken broth
For Garnishing:
- Fresh thyme sprigs, for garnish (optional)
- Mashed potatoes and green salad, for serving (optional)
How Much Time Will You Need?
This delicious Pork Marsala recipe takes about 10 minutes to prep and 20 minutes to cook, making a total of around 30 minutes! It’s quick enough for a weeknight dinner but tasty enough for special occasions. Let’s get cooking!
Step-by-Step Instructions:
1. Prepare the Pork Chops:
Start by seasoning the pork chops generously on both sides with salt and pepper. Then, take the flour and lightly dredge each chop, shaking off any excess flour. This gives the pork a lovely crust.
2. Sear the Pork:
In a large skillet, heat the olive oil and 1 tablespoon of butter over medium-high heat. Once hot, add the pork chops to the skillet. Sear them for about 3-4 minutes on each side until they are golden brown. After they are cooked, remove the chops from the skillet and set aside on a plate.
3. Make the Mushroom Sauce:
In the same skillet, add the remaining 2 tablespoons of butter. Once melted, toss in the sliced mushrooms. Sauté them for about 5 minutes, stirring occasionally until they’re browned and have released their moisture. Next, add in the minced garlic and sauté for an additional 30 seconds, just until it’s fragrant.
4. Add the Wine and Broth:
Carefully pour the Marsala wine into the skillet, scraping up any tasty brown bits stuck to the bottom of the pan. Let this simmer for about 3-4 minutes until the wine reduces by half. Then, add the chicken broth and let it simmer for another 3-4 minutes until the sauce slightly thickens.
5. Combine and Serve:
Return the pork chops back to the skillet and let them simmer in the rich mushroom sauce for another 2-3 minutes. This will ensure they are heated through and well-coated in the sauce. If you’d like, garnish your dish with fresh thyme sprigs for added flavor and presentation.
6. Enjoy Your Meal!
Your Pork Marsala is ready! Serve it hot with creamy mashed potatoes and a fresh green salad for a complete meal. Dive into the tender pork and savor the rich sauce—you deserve it!
Enjoy your cooking adventure and the delightful flavors of your homemade Pork Marsala!
Can I Use a Different Cut of Pork?
Absolutely! While boneless pork chops work wonderfully, you can also use pork tenderloin or even pork loin for similar results. Just adjust the cooking time based on the thickness of the meat.
What If I Don’t Have Marsala Wine?
If you don’t have Marsala wine on hand, you can substitute it with dry sherry or a dry white wine. While the flavor profile will change slightly, the dish will still be delicious. Just avoid using sweet cooking wine!
Can I Make This Recipe Ahead of Time?
Yes, you can prepare the sauce and cook the pork chops ahead of time. Store them separately in airtight containers in the fridge for up to 2 days. Just reheat gently on the stove before serving.
How to Store Leftovers?
Store any leftover Pork Marsala in an airtight container in the fridge for up to 3 days. To reheat, warm it gently on the stove or in the microwave, stirring occasionally to ensure even heating.