Creamy Pork Chops Marsala is an easy and elegant dinner that comes together with 30 minutes of cooking time. Perfect for entertaining!
When I think of quick, yet elegant, dinner recipes, anything “Marsala” is one of my top picks. Typically made with chicken or veal cutlets, rich mushroom Marsala is one of those dishes that tastes like it took hours, but is incredibly easy to prepare.
All you need is a skillet and 30 minutes on the stove.
Creamy Pork Chops Marsala is an elegant twist on the classic chicken or veal preparation. It’s been a favorite of my family and friends for years.
The rich, flavorful sauce of cremini mushrooms, reduced Marsala wine, fresh herbs, and a touch of cream, complements the mild, juicy pork so well.
It’s a dinner that’s equally well served on a busy weeknight as it is for impressing weekend guests.
Which Pork Chops Should I Use?
While I love thick-cut pork chops, they aren’t ideal for a recipe like Pork Chops Marsala. You want the meat to cook quickly in the pan, while still retaining its juiciness and tender texture.
Thin, boneless center cut loin pork chops, like those pictured here, only need about 3-4 minutes per side to brown and cook through to 145 degrees F.
If you don’t see pork chops like these in the case, ask the butcher if he or she will cut them for you. Most will be able to accommodate the request.
If you can only find a thicker cut pork chop, you can use a sharp knife to slice it in half, as if you were cutting it to stuff. Then, if needed, place each chop between two pieces of plastic wrap or wax paper, and use a meat pounder with to flatten them to about 1/2-inch thickness.
For an even thinner cut more reminiscent of scallopini, many butcher cases also offer pork loin cutlets, which would work well in this recipe.
Dinner is Served!
There’s nothing I love more than serving Pork Chops Marsala (or any Marsala dish, for that matter), alongside a scoop of creamy mashed potatoes.
The rich mushroom sauce mingles with the mashed potatoes, creating the perfect comforting bite on a cold night.
Pork Chops Marsala are also delicious served with pasta. I prefer a wide-cut noodle, dressed with a little bit of butter, salt, pepper, and a spoonful of the mushroom sauce drizzled over the top.
If you like, a small squeeze of fresh lemon over the top of the dish when serving brightens it a bit and balances the richness.
I’m suddenly very content that cool weather cooking season has arrived!
Want to read more about the cremini mushrooms used in this recipe and how they differ from the white button variety? Check out this article from Kitchn.
Creamy Pork Chops Marsala
This easy pork marsala recipe is a great option for treating yourself on a busy night, or for serving to guests. With the rich and flavorful sauce, no one will believe it only took 30 minutes of cooking time!
- 4 thin-cut boneless pork chops (1/4- to 1/2-inch thick)
- kosher salt and freshly-ground black pepper
- 1/4 cup all-purpose flour, plus 2 tablespoons
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 8-10 ounces cremini mushrooms, cleaned, stems removed, and caps cut into 1/4-inch slices
- 1 large shallot, chopped (about 1/3 cup)
- 3/4 cup dry Marsala wine
- 1/2 cup chicken stock
- 1 tablespoon fresh thyme leaves, chopped
- 1 teaspoon fresh rosemary, chopped
- 1/3 cup heavy cream
Season pork chops on both sides with salt and pepper. Dredge in flour, shaking off excess.
Heat butter and oil in a large skillet over medium-high heat until foaming subsides. Cook pork for 3-4 minutes per side, until browned and centers read 145 degrees F with a meat thermometer. (Very thin chops might need as little as 2 minutes per side.) Transfer to a plate and tent with foil to keep warm.
Add shallots and mushrooms to pan with 1/2 teaspoon kosher salt and 1/4 teaspoon freshly-ground black pepper. 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 Marsala and cook for an additional 1-2 minutes, scraping any brown bits from the bottom of the pan. Add chicken stock and bring to a boil. Lower heat and simmer for 5-8 minutes, until sauce is slightly thickened.
Stir in thyme, rosemary, and heavy cream. Season to taste with salt and pepper.
Add pork back to the pan with any accumulated juices and simmer for 2 minutes.
Transfer pork chops to a platter and spoon sauce over the top. Garnish with chopped fresh herbs and if desired, a squeeze of lemon juice.
Serve with mashed potatoes or noodles.