This Pork Marsala recipe offers a delicious twist on the classic Chicken Marsala, featuring tender pork loin chops in a rich and flavorful Marsala wine sauce with earthy mushrooms. It’s a simple yet elegant dish that’s perfect for weeknight dinners or special occasions.


  • 4 boneless pork loin chops, about 1/2-inch thick
  • Salt and freshly ground black pepper, to taste
  • 1/2 cup all-purpose flour, for dredging
  • 2 tbsp olive oil
  • 2 tbsp unsalted butter, divided
  • 8 oz cremini mushrooms, sliced
  • 3/4 cup Marsala wine
  • 3/4 cup low-sodium chicken broth
  • 2 cloves garlic, minced
  • 1/2 tsp dried thyme
  • 2 tbsp chopped fresh parsley, for garnish


  1. Pat the pork loin chops dry with paper towels and season both sides with salt and pepper. Place the flour in a shallow dish and dredge the pork chops, shaking off any excess flour.
  2. In a large skillet, heat the olive oil over medium-high heat. Add the pork chops and cook for 4-5 minutes per side, or until golden brown and cooked through. Remove the pork chops from the skillet and set aside on a plate, covering them with foil to keep warm.
  3. In the same skillet, melt 1 tablespoon of butter over medium heat. Add the sliced mushrooms and cook for 5-7 minutes, or until they are tender and have released their moisture. Stir in the minced garlic and cook for an additional 1 minute.
  4. Carefully pour the Marsala wine into the skillet, scraping up any browned bits from the bottom. Allow the wine to cook for 2-3 minutes, or until it has reduced by half.
  5. Stir in the chicken broth and dried thyme, then bring the mixture to a simmer. Cook for an additional 5 minutes, or until the sauce has slightly thickened.
  6. Return the pork chops to the skillet, nestling them into the sauce and mushrooms. Cook for another 2-3 minutes, or until the pork chops are heated through.
  7. Remove the skillet from heat and stir in the remaining 1 tablespoon of butter until it has melted and the sauce is glossy.
  8. Serve the Pork Marsala over mashed potatoes, rice, or pasta, garnished with chopped fresh parsley. Enjoy!