Pork Marsala is a tasty dish featuring tender pork cooked in a rich mushroom and Marsala wine sauce. It’s a lovely blend of flavors that makes dinner feel special!
My favorite part about this dish? It’s super easy to whip up on a weeknight. Just sauté, pour, and enjoy! Pair it with some pasta, and you’ve got a winner on your hands. 🍽️
Key Ingredients & Substitutions
Pork Chops: Choose boneless or bone-in pork chops. If you’re looking for a leaner option, you can use pork tenderloin instead. Just adjust the cooking time since it’s more tender.
Marsala Wine: Marsala adds a unique depth to the sauce. If you don’t have it, you can substitute with dry sherry or white wine, but avoid sweet varieties as they will change the flavor.
Mushrooms: Cremini mushrooms give a nice earthy flavor, but white button mushrooms work too. For a more robust taste, portobello mushrooms are a great alternative!
Chicken Broth: If you prefer, vegetable broth can be used for a lighter flavor or if you’re making a vegetarian version. Just keep in mind it will slightly alter the taste.
How Do I Get the Pork Chops Perfectly Golden Brown?
Achieving a gorgeous golden crust on your pork chops is all about proper heat and technique. Start with a hot skillet and make sure the pork is well-seasoned before dredging in flour.
- Heat your skillet on medium-high until it’s hot.
- Use a mix of olive oil and butter for flavor while preventing burning.
- Do not overcrowd the pan; cook in batches if necessary.
- Cook each chop for 4-5 minutes per side without moving them around too much to develop that golden crust.
Patience is key! Let the pork chops sear beautifully before flipping. Enjoy your perfectly cooked Pork Marsala!
How to Make Pork Marsala?
Ingredients You’ll Need:
For the Pork:
- 4 pork chops (about 1/2 inch thick)
- Salt and black pepper, to taste
- 1/2 cup all-purpose flour, for dredging
For Cooking:
- 3 tablespoons olive oil
- 3 tablespoons unsalted butter
For the Sauce:
- 8 ounces cremini or white mushrooms, sliced
- 1 cup baby potatoes (optional)
- 3/4 cup Marsala wine
- 3/4 cup chicken broth
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme leaves (or 1/2 tsp dried thyme)
For Garnish:
- Fresh rosemary sprigs
- Fresh parsley or thyme leaves
For Serving:
- Mashed potatoes and greens (optional)
How Much Time Will You Need?
This delightful Pork Marsala recipe takes about 15 minutes of prep time and an additional 20-25 minutes of cooking. In total, you’re looking at around 40-45 minutes from start to finish. A quick and satisfying meal for any night!
Step-by-Step Instructions:
1. Season and Prepare the Pork Chops:
Start by patting the pork chops dry with paper towels. This helps them sear better. After that, season both sides generously with salt and black pepper. Then, dredge each chop in the flour, shaking off any excess. This coating will give your chops a delicious crust.
2. Sear the Pork Chops:
In a large skillet, heat the olive oil and 1 tablespoon of butter over medium-high heat. Once shimmering, add your pork chops. Cook for about 4-5 minutes on each side until they are golden brown and fully cooked through. Use your best judgment and thickness to prevent overcooking. Once done, transfer them to a plate and cover loosely with foil to keep warm.
3. Sauté the Mushrooms and Potatoes:
In the same skillet, add the remaining 2 tablespoons of butter. Now add the sliced mushrooms (and baby potatoes if you’re using them) and sauté for 6-8 minutes, stirring occasionally. Cook until the mushrooms are browned and the potatoes are nice and tender.
4. Add Flavor with Garlic and Wine:
Next, add the minced garlic and let it cook for 30 seconds until fragrant. Pour in the Marsala wine, using a wooden spoon to scrape the bottom of the skillet for all those tasty bits. Let it simmer for about 2-3 minutes until reduced by half.
5. Make the Sauce:
Now, add the chicken broth and thyme leaves to the skillet. Allow the sauce to continue simmering for about 5 minutes or until it thickens slightly. This is where the magic happens!
6. Combine and Serve:
Return the pork chops to the skillet, spooning that lovely sauce over them. Cook for an additional 1-2 minutes to warm through and absorb all those fabulous flavors. Lastly, garnish with fresh rosemary and parsley or thyme leaves.
7. Enjoy!
Serve your Pork Marsala hot, topped with the mushroom sauce and alongside mashed potatoes and greens if you like. Enjoy this comforting and savory dish with family and friends!
Can I Use Other Cuts of Pork for This Recipe?
Absolutely! While pork chops are perfect for this dish, you can also use pork tenderloin or even pork loin. Just remember to adjust the cooking time as thinner cuts will cook faster.
How Can I Thicken the Sauce More?
If you prefer a thicker sauce, you can create a slurry by mixing 1-2 teaspoons of cornstarch with cold water. Add this mixture to the sauce in the skillet and stir until it thickens to your desired consistency.
Can I Make This Recipe Without Marsala Wine?
Yes! If you don’t have Marsala wine, you can substitute it with dry sherry or white wine. Just keep in mind that it may slightly alter the flavor, so avoid sweet varieties.
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stove or microwave, adding a splash of broth to refresh the sauce if needed!
