Pork chop Marsala is an Italian-inspired meal that combines juicy pork chops with a savory mushroom and Italian wine sauce with so much flavor! This is a flexible recipe that you can make with either bone-in or boneless pork chops. The delicious mushroom sauce is so good, you’ll want to dish up extra!
While chicken Marsala is always a classic favorite, this delicious pork Marsala recipe is definitely comparable when it comes to flavor!
Earthy cremini mushrooms and aromatics along with a dry Marsala wine come together to create a luxurious Marsala sauce recipe.
It’s the staple for our Chicken Marsala recipe and our Marsala Sauce Pasta. And you’ll love it just as much spooned over tender, thick pork chops!
Why You Will Love This Pork Marsala Recipe
Pork Marsala is one of those savory dishes that is impressive yet easy to whip together without too much effort. It’s elevated yet simple, and its quick cooking time means you enjoy it on a busy weeknight, a relaxed Sunday night dinner or a special occasion meal.
We’re skipping the heavy cream that is sometimes used in variations of this dish but don’t worry, this is still an incredible recipe!
Butter adds a rich creaminess to the sauce while seasonings like ground fennel, smoked paprika and fresh tarragon and thyme give it extra depth of flavor and complement the mushrooms.
Here’s why you’ll love this delicious dish:
- It’s simple and flexible. Choose boneless or bone-in pork chops if you like! The creamy Marsala sauce tastes great with either but just keep in mind that bone-in cuts will take a little longer to cook.
- It is sophisticated comfort food. The earthy flavor and creaminess of the delicious sauce makes this a meaty, comforting dish that’s hearty yet elevated.
- A meal for any occasion. This simple recipe will give you tender pork chops and an irresistible sauce that works for so many occasions, whether you’re cooking for the family or for special dinner guests.
If you have extra Marsala wine, try making our Marsala glazed salmon.
Ingredients for Pork Marsala
Here’s a look at some of the main ingredients you will need. Be sure to scroll to the bottom of the page to view the printable recipe card with all of the specific ingredient amounts.
- Flour. A little bit of all-purpose flour is needed to coat the pork chops before giving them a quick sear.
- Seasonings. You’ll season the pork chops with a mix of salt, black pepper, ground fennel, and smoked paprika.
- Pork loin chops. Choose bone-in or boneless. Keep in mind that this dish works best when the cuts are about 3/4 to 1-inch thick.
- Butter. You’ll need a little butter to sauté the aromatics and mushrooms as well as a bit more to stir into the sauce.
- Cremini mushrooms. Also called baby bellas, they have a hearty, earthy taste that creates a really flavorful dish.
- Aromatics. Garlic, chopped fresh thyme leaves and fresh tarragon leaves add their own savory flavor that makes this sauce irresistible.
- Marsala wine. Choose a dry wine for the best results. A sweet variation is typically reserved for desserts and will be too sweet for this recipe.
- Chicken broth. Broth or chicken stock helps create the base for the sauce.
Pork Chops Marsala
A few tips on cooking the sauce and the pork chops… Make sure to have an instant-read thermometer handy in order to check the internal temperature of the meat. This is especially important if you’re cooking bone-in pork chops, which will need a little bit more cook time.
Don’t forget to pat the pork drops dry with a paper towel to remove excess moisture. This will help the flour and seasoning mixture to stick to the meat and will give you a nicer sear.
Here’s a look at the process but be sure to scroll to the printable recipe card at the bottom of the page to view all the details.
- Combine the flour, salt, pepper, dried fennel and paprika in a shallow dish. Remove 2 tablespoons of the flour mixture and set aside.
- Pat pork chops dry with a paper towel, then dredge through the seasoned flour. Shake off excess and set on a plate.
- Heat the oil in a large skillet over medium-high heat. When the oil is hot, add the pork chops and sear until a rich brown, about four minutes. Flip and sear the other side. Remove and set on a plate.
- Melt the butter in the skillet over medium heat then add the mushrooms and cook, until they are golden brown.
- Add the garlic, thyme and tarragon and cook another 30 seconds.
- Sprinkle the reserved flour and cook a minute. Stir in the wine and the chicken broth. Simmer for 5-6 minutes until the sauce thickens lightly.
- Transfer the pork chops back into the skillet and simmer until they’re cooked through and register 145°F on a meat thermometer.
- Remove the pan from the heat and stir in the remaining butter. Taste the sauce and adjust the seasoning if needed. Garnish with chopped fresh herbs and serve.
Pro Tips for Success
- You can choose boneless or bone-in cuts. Aim for cuts that are uniform in thickness. Remember, bone-in chops will add more flavor but take a bit longer to cook.
- Make sure your oil is hot before adding the pork chops to the skillet. A preheated pan ensures a beautifully golden-brown sear that locks in flavors.
- Do not overcrowd the pan, as this can lower the temperature and lead to steaming the pork chops rather than searing.
- Before serving, let the pork chops rest in the sauce for a few minutes off the heat. This lets the meat reabsorb some of the juices.
What to Serve with Marsala Pork Chops
This dish goes great with mashed potatoes, noodles or rice! As for veggie sides, you can serve it with asparagus, green beans or a light side salad.
Pork chops Marsala is one of those meals that is incredibly versatile and will go with a variety of different side dishes for pair it with your faves!
Frequently Asked Questions
A quick sear to lock in the juices, then returning the pork chops to the skillet to simmer and continue cooking, is a great way to ensure tender, juicy pork chops that are not overcooked and dry. Make sure to use an instant read thermometer to check the internal temperature of the pork.
A classic Marsala sauce is a combination of dry Marsala wine, earthy mushrooms cooked with aromatics, and usually a type of broth. Many recipes call for heavy cream or butter which gives the sauce a rich, creamy and smooth consistency, plus a flavor that can’t be beat!
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Pork Chop Marsala
Ingredients
- ½ cup all-purpose flour
- 1 teaspoon table salt
- ½ teaspoon black pepper
- ½ teaspoon ground fennel
- ¼ teaspoon smoked paprika
- 3 tablespoons vegetable oil
- 4 pork loin chops ¾ to 1-inch thick
- 5 tablespoons butter divided
- 16 oz. crimini mushrooms sliced
- 3 garlic cloves grated
- 1 tablespoon chopped fresh thyme leaves
- 1 tablespoon chopped fresh tarragon leaves
- 1 cup dry marsala wine
- 1 cup chicken broth
- Chopped fresh herbs for garnish
Instructions
- In a shallow dish combine the flour, salt, pepper, fennel and paprika. Remove and reserve 2 tablespoons of the dredging flour.
- Pat the pork chops with a paper towel to remove excess moisture, then dredge in the dish of seasoned flour, shake off the excess flour and place the chops on a plate.
- Heat the oil in a large skillet set over medium-high heat. When the oil is hot add the pork chops to the skillet and sear until a rich brown, about 4 minutes. Flip the chops and sear the other side lightly for 1 minute. (The chops will finish cooking in the sauce). Transfer the seared chops to a plate.
- Reduce the heat under the skillet to medium and melt 2 tablespoons of the butter. Add the sliced mushrooms, and cook, stirring frequently, until they turn golden brown.
- Add the garlic, thyme and tarragon, cook for another 30 seconds until the garlic becomes fragrant. Do not allow the garlic to brown.
- Sprinkle the mushrooms with 2 tablespoon of the dredging flour, stir and cook for 1 minute. Add the marsala wine and the chicken broth, stirring to combine. Adjust the heat and simmer for 5-6 minutes until the sauce thickens lightly, about 5-6 minutes.
- Transfer the pork chops, and any accumulated juices, to the skillet and simmer until the pork chops are cooked through and registers 145°F on an instant read thermometer, about 3 more minutes.
- Remove the pan from the heat and stir in the remaining 3 tablespoons of butter until melted. Taste the sauce and adjust the seasoning if needed. Garnish with chopped fresh herbs and serve with mashed potatoes, noodles or rice if desired.
Notes
- You can choose boneless or bone-in pork chops. Aim for cuts that are uniform in thickness. Remember, bone-in chops often add more flavor but take a bit longer to cook.
- Make sure your oil is hot before adding the pork chops to the skillet. A preheated pan ensures a beautifully golden-brown sear that locks in flavors.
- Be careful not to overcrowd the pan, as this can lower the temperature and lead to steaming rather than searing.
- Before serving, let the pork chops rest in the sauce for a few minutes off the heat. This allows the meat to reabsorb some of the juices.
angiesrecipes
Tuesday 5th of March 2024
I am drooling big time here, Pat. I wonder if the sauce would be great for steak too...
Dahn Boquist
Tuesday 5th of March 2024
Thanks Angie! Yes, it is definitely great with steak!