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
Ingredients
- 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
Instructions
- 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.
Gina says
Actually very easy prep and so so yummy. Will certainly make this again…maybe for company next time.
Tammy says
My theme Song tonight while eating Dinner and my husband just kept going on about how good it was, is ”We are the Champions ” lol.Thank you for making me feel like a Top Chef 😋
Dave says
It was as delicious as it looks. I paired it with Penne Pasta, freshly snapped green beens and rosemary sourdough rolls to sop up the sauce along with a glass of Marsala wine as the beverage. While the flavor of the wine is not over powering in any way, it is a significant contributor to the overall flavor, so it is worthwhile to use something better than cheap cooking wine. This recipe is something definitely worth making again.
Theresa says
It was easy to make and delicious, my company liked it too! Easy & elegant recipe for entertaining.
Sarah @ Champagne Tastes says
Okay- I really NEED to find marsala wine! I’ve looked but never found it (gahhhhh).. I’ll go on a hunt soon. I want to make this sauce!
Lisa|Garlic & Zest says
Amanda, I saw your video a few days ago on Facebook and was enthralled — we make a lot of pork chops around here — mostly on the grill or smoker, but this looks so good, I definitely want to break out my skillet. Question, do you use just plain “cooking” Marsala or do you like a more drinkable type? I admit that I’ve got a bottle that’s been in my pantry for at least 5 years and am wondering if I should keep it or toss… Thoughts?
Meg | Meg is Well says
I could have picked up that skillet and drank all the sauce by itself it looked so good! I think I would enjoy this pork version over chicken or veal. I agree with you, the classic marsala sauce does pair so well with pork chops. Perfect classy comfort food!
Neha Mathur says
This recipe sounds superb and drooling over those pictures. Keep up the fabulous work.