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Absolutely delicious and made from scratch, this restaurant-quality creamy Pork Marsala recipe features tender and juicy pork chops smothered in a creamy Marsala sauce packed with mushrooms and flavored with garlic.
If you love chicken marsala or veal marsala, it’s time to give their underrated cousin a try—Pork Marsala! Thinly pounded pork cutlets are coated in a savory breading, pan-fried to golden perfection, and served with a rich, creamy mushroom Marsala sauce. Each bite is crispy on the outside, juicy on the inside, and loaded with flavor. It’s a restaurant-quality meal made easy right in your own kitchen!
What Is Marsala?
Marsala is a type of wine known as “fortified” wine. This means that the wine has been stabilized by adding a stronger alcohol, like brandy, to the wine. Dry Marsala is great for making savory dishes like this pork marsala recipe, while sweet Marsala should be used for desserts.
What You’ll Need
Making this creamy pork marsala recipe at home comes down to using basic pantry ingredients. This dish gets its rich flavor from tender cutlets, a golden pan-fried crust, and a creamy Marsala wine sauce. Below, I’ll walk you through everything you need, plus a few easy swaps to make it your own! Scroll down to the recipe card for complete instructions.
For the Pork Cutlets
- Boneless Pork Chops – Pounded to ¼-inch thick for tender, quick-cooking cutlets.
- Cooking Spray – Helps the seasoning stick to the pork and promotes even browning.
- Butter & Oil (Avocado or Olive Oil) – A mix of butter and oil works great for pan-frying, adding richness while preventing burning.
Seasoning Mix
- All-Purpose Flour – Forms a light, golden crust when pan-fried.
- Garlic Powder, Salt, Oregano, Sweet Paprika, and Black Pepper – A blend that adds depth of flavor to the pork. Feel free to swap oregano for thyme or use smoked paprika for a deeper flavor.
For the Mushroom Sauce
- Fresh Mushrooms – Sliced white button or cremini mushrooms work best.
- Garlic – I like to use freshly minced garlic, but garlic powder is okay to use.
- Low-Sodium Chicken Broth – Helps build the sauce. Vegetable broth can be used as an alternative.
- Marsala Wine – The key to that signature rich, slightly sweet flavor you love in Chicken Marsala. A dry sherry or white wine can be used if needed, but Marsala is best!
- Salt – Just a pinch to bring out all the flavors.
- Cornstarch & Water – A quick slurry to thicken the sauce without making it too heavy.
- Heavy Cream – Makes the sauce creamy and luxurious. You can substitute with half-and-half, but the sauce will be thinner.
How to Make Pork Marsala
With its creamy Marsala sauce and tender mushrooms, this delicious dinner comes together in just under 30 minutes! A quick pan-fry gives the pork a crispy, golden crust, while the rich sauce brings everything together.
- Prep: Mix the flour, spices, and seasonings on a plate. Coat the pork chops with cooking oil and dredge them in the flour mixture.
- Sear: In a heated 12-inch skillet with butter and oil, sear the pork chops in a single layer, working in batches if needed, and cook them for 4 minutes on each side. Set them aside when done.
- Sauté: Cook the mushrooms in the same skillet. Add garlic, then deglaze the pan with chicken broth and Marsala.
- Thicken the Sauce: Mix water and cornstarch to make a slurry. Whisk the slurry into the skillet with the cream and cook until the sauce thickens.
- Assemble and Serve: Return the pork chops to the skillet, garnish with parsley, and serve.
Recipe Tips
- Protein options: If you want to switch things up, you can easily swap the pork cutlets for pork medallions! Pork tenderloin works beautifully, but this dish is just as delicious with beef medallions or thinly sliced chicken breast. You could also try it with pork steaks or bone-in pork chops.
- Cook in batches: To avoid overcrowding the pan and to ensure each pork chop browns nicely, cook them in batches if needed. Overcrowding can cause the chops to steam instead of sear.
- Cook to perfection: For juicy, tender pork, let the chops cook until they’re golden brown and cooked through. You’ll know they’re ready when the juices run clear, and a meat thermometer reads 145˚F.
- Flour alternatives: To make a lighter dish, use almond flour, coconut flour, or cornstarch instead of all-purpose flour.
- Wine choices: You can use more chicken broth instead of Marsala or use white grape juice. However, while these substitutes can mimic the liquid aspect of Marsala wine, they won’t replicate its unique flavor.
- Heavy cream substitute: You can swap out the cream with milk or half-and-half, but these alternatives may not hold up as well, potentially curdling. Additionally, the sauce might not achieve the same thick and creamy consistency.
Serving Suggestions
This delicious and creamy pork marsala dish can be served with various sides, from these roasted green beans to my beautiful green bean salad and this delicious asparagus almondine. Also, my fabulous lemon Parmesan risotto is so good with pork chops, as is my mushroom rice!
How to Store and Reheat Leftovers
- Fridge: Store leftover pork marsala in an airtight container and refrigerate for up to 4 days.
- Freezer: You can also freeze it for 2-3 months. Keep in mind that cream-based sauces can turn grainy when thawed—to help smooth it out, whisk continuously while reheating.
- Reheat: Warm the pork and sauce in a covered skillet over low heat, stirring occasionally, until heated through.
More Pork Recipes
- Slow Cooker Pork Loin Chili Verde
- Oven Baked Bone In Pork Chops
- Garlic Butter Fried Pork Chops with Zucchini
- Instant Pot Barbecue Pulled Pork
- Pork Loin Roast
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Creamy Pork Marsala
Ingredients
- ⅓ cup all-purpose flour
- ¾ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon dried oregano
- ½ teaspoon sweet paprika
- ¼ teaspoon fresh ground black pepper
- cooking spray
- 1 pound boneless pork chops, about 1/4-inch thick
- 3 tablespoons butter
- 2 tablespoons avocado oil, or olive oil
- 8 ounces fresh sliced mushrooms
- 3 cloves garlic, minced
- ⅔ cup low sodium chicken broth
- ¼ cup Marsala wine
- ⅛ teaspoon salt, or to taste
- ½ cup water
- 2 tablespoons cornstarch
- ¼ cup heavy cream
- fresh ground black pepper, for garnish, optional
- chopped fresh parsley, for garnish
Instructions
- Make the seasoning rub. In a shallow plate, combine the flour, garlic powder, salt, oregano, paprika, and pepper; mix to incorporate.
- Prep the pork. Pound the pork chops to a 1/4-inch thickness. Spray them with cooking oil and dredge them in the flour mixture.
- Heat the butter and oil. Combine the butter and oil in a large 12-inch skillet and heat them over medium heat. Add the pork chops to the heated oil in one single layer. Do not crowd the pan; if the skillet is too small, cook the pork chops in batches.
- Cook the pork chops. Cook the chops for 3 to 4 minutes per side or until browned and cooked through. Pork chops are cooked through when their internal temperature reaches 145˚F. Remove the pork chops from the skillet; set aside and keep them covered.
- Cook the mushrooms. Lightly wipe down the skillet. Return the skillet to the heat; if the skillet is dry, add a little more oil. Stir in the mushrooms and cook them for 3 minutes over medium heat or until just tender.
- Add the garlic and liquids. Stir in the garlic and continue to cook for 1 minute. Increase the heat to medium-high. Add the chicken broth and scrape up all the browned bits from the bottom of the skillet. Bring to a boil and cook for 1 minute. Pour in the Marsala wine and add the salt; stir until smooth. Cook for 2 minutes.
- Make the slurry. Meanwhile, in a small mixing bowl, combine the water and cornstarch and mix until well combined. Whisk the cornstarch slurry into the skillet until combined. The sauce will start to thicken.
- Add the heavy cream. Whisk in the heavy cream and continue to cook for 1 to 2 more minutes or until thickened and creamy. Taste for salt and adjust accordingly. If the sauce is too thick, whisk in a little more chicken broth. To make it creamier, add more heavy cream.
- Combine. Return the pork chops to the skillet and spoon the sauce over the pork chops.
- Finish and serve. Garnish with freshly ground black pepper and parsley, and serve. Add a splash of lemon juice for freshness to counterbalance the rich sauce.
Equipment
Notes
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
Everyone at my house loved this! Even my picky eaters!
That’s great! I am very glad everyone enjoyed it! Thank YOU! ๐
This looks so delicious and tasty! My family is going to love this recipe! Can’t wait to give this a try! So excited!
Thank YOU! I hope you and your family enjoy it! ๐
Such an amazing idea to make pork. I will try it for sure!
Thank YOU! I hope you enjoy it! ๐
It seems to me that a pork chop 1/4″ thick is a couple of slices of bacon. I plan to use something more substantial.
Hi!
The store-bought thin pork cutlets are exactly 1/4-inch thick; I know because I measured them. ๐ For this recipe, you want the pork to be as thin as a veal schnitzel. But, if you want to work with thicker pork chops, that’s okay, too, just keep in mind that they’ll need to cook longer.
So juicy and delicious, amazing pork!
Thank YOU! I’m very glad you loved it! ๐
This recipe is fantastic, thank you so much for sharing!
Thank YOU! I’m very glad you enjoyed it! ๐
My husband said, “thank you”! He absolutely loved this when I made it and asked me to make it again and again! ๐
That’s great! I’m very glad you enjoyed it! Thank YOU! ๐
I absolutely love this dinner idea! It’s easy enough to make on busy weeknights, but elegant enough for date nights! I am so adding this to my weekly menu soon.
Thank YOU! I hope you enjoy it! ๐
Looks and sounds amazing! I’ve been exploring different dinner recipes and this will for sure be one I do next.
Thank you so much! I hope you enjoy it! ๐
The BEST homemade pork marsala recipe that is my go-to dinner recipe! SO GOOD!!!
Thank YOU! I’m very glad you enjoyed it! ๐