Creamy Pork Marsala
This creamy pork Marsala recipe is a delicious meal with pan-fried pork chops in a rich, creamy Marsala wine sauce packed with flavorful mushrooms.
Servings: 4
Equipment
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.
Notes
Cream Sauce: This recipe makes plenty of sauce, so you can safely use up to 6 pork chops.
Nutrition
Calories: 482kcal | Carbohydrates: 12g | Protein: 30g | Fat: 34g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 119mg | Sodium: 445mg | Potassium: 691mg | Fiber: 2g | Sugar: 3g | Vitamin A: 614IU | Vitamin C: 2mg | Calcium: 55mg | Iron: 2mg
