Absolutely delicious and made from scratch, this restaurant-quality Pork Marsala recipe showcases tender and juicy pork chops smothered in a creamy Marsala sauce packed with mushrooms and flavored with garlic.
If you’re familiar with the classic flavors of Chicken Marsala and Veal Marsala, you might want to turn your attention to their lesser-known cousin – Pork Marsala.
- The pork is pounded into thin cutlets, ensuring each bite is tender.
- A savory breading crust gives the pork chops a crispy and juicy texture.
- Pan-frying guarantees a satisfying crunch with every bite.
- The creamy mushroom Marsala sauce takes the dish to a new level of deliciousness.
- Enjoy restaurant-quality taste in the comfort of your own kitchen.
Pork Marsala Ingredients
- Flour: This can include all-purpose flour, almond flour, or coconut flour.
- Garlic Powder, Paprika, and Oregano: These three spices work well to season pork and chicken dishes.
- Salt and Pepper
- Cooking Spray
- Pork Chops: You’ll need about a pound of boneless pork loin chops, pounded thin.
- Butter: Three tablespoons of butter adds rich flavor to this dish.
- Oil: Use a flavorful oil like Avocado Oil or Olive Oil.
- Mushrooms: You’ll need 8 ounces of sliced cremini or button mushrooms.
- Garlic: Minced or pressed.
- Chicken Broth: You can also use homemade broth or vegetable broth.
- Marsala Wine: A dry Marsala is what you’ll need and it’s best to avoid “cooking wines”.
- Water and Cornstarch: To make a slurry and thicken the sauce.
- Heavy Cream: A bit of heavy cream finishes the sauce.
- Chopped Fresh Parsley: For garnish.
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 one, while sweet Marsala should be used for desserts.
How to Make Pork Marsala
- 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 into a slurry. Whisk into the skillet with the cream and cook until the sauce thickens.
- Assemble and Serve: Return the chops to the skillet, garnish with parsley, and serve.
- Pork Chop Thickness: The pork chops should be about 1/4-inch thick. This allows for even cooking and tender meat.
- 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.
- Internal Temperature: Cooked pork should reach an internal temperature of 145˚F on a meat thermometer before you remove the pork chops from the pan.
- Flour Alternatives: To make a lighter dish, use almond flour, coconut flour, or cornstarch instead of all-purpose flour.
- Marsala Wine Alternatives: 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 profile completely.
- Heavy Cream Substitute: To swap out the cream with an option like milk or half-and-half, know that these alternatives may not hold up as well, potentially curdling. Additionally, the sauce might not achieve the same thick and creamy consistency.
- Finish with Lemon: For a bright final touch, try whisking a squeeze of fresh lemon juice into the sauce to balance the rich and sweet flavors of the wine and mushrooms.
This delicious dish can be served with various sides, from these Easy Roasted Green Beans to my beautiful Green Bean and Egg Salad with Garlic Parmesan Vinaigrette and the delicious Pan Roasted Asparagus Almondine. Also, this Lemon Parmesan Risotto is so good with Pork Marsala, as is my Mushroom Rice!
How to Store and Reheat Leftovers
- To store, place leftovers in airtight containers and refrigerate for 4 days or freeze for up to 3 months. FYI, frozen cream tends to get grainy when thawed. To try to avoid grainy sauce as much as possible, whisk it the entire time while it’s reheating.
- To reheat, place pork and sauce in a covered skillet over low heat and cook just 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
Creamy Pork Marsala
- 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
- In a shallow plate, combine the flour, garlic powder, salt, oregano, paprika, and pepper; mix to incorporate.
- Pound the pork chops to a 1/4-inch thickness. Spray them with cooking oil and dredge them in the flour mixture.
- Combine butter and oil in a large 12-inch skillet; set 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 them 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 covered.
- If the browned bits in the skillet are too dark, carefully wipe down the skillet with dry paper towels.
- 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.
- Stir in garlic and continue to cook for 2 more minutes. Increase heat to medium-high. Add 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 salt; stir until smooth. Cook for 2 minutes.
- Meanwhile, in a small mixing bowl, combine water and cornstarch; mix until well combined.
- Whisk the cornstarch slurry into the skillet until combined. The sauce will start to thicken.
- 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.
- Return the pork chops to the skillet and spoon the sauce over the pork chops.
- Garnish with fresh ground black pepper and parsley, and serve.
- Pork Chop Prep: Aim for pork chops around 1/4-inch thick for even cooking and tenderness.
- Batch Cooking: Cook pork chops in batches to prevent steaming and to ensure a proper sear.
- Safe Temperature: Pork is cooked through when its internal temperature registers at 145˚F on a meat thermometer.
- Breading Options: For lighter breading, use almond, coconut flour, or cornstarch.
- Marsala Substitutes: Chicken broth or white grape juice can replace Marsala, but expect a different flavor.
- Cream Alternatives: Milk or half-and-half can curdle under high heat and won’t thicken like the cream.
- Lemon: Add a splash of lemon juice for freshness to counterbalance the rich sauce.
- Cream Sauce: This recipe makes plenty of sauce, so you can safely use up to 6 pork chops.
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.