Recipe at a glance
- Estimated yield: 4 servings
- Prep: about 15 minutes
- Cooking: about 25 minutes
- Additional time: about 3 minutes (resting, rising, chilling or freezing, where required)
- Total: about 43 minutes
Times and yields are planning estimates, not results from a documented kitchen test. Follow the texture and temperature checks in the method; optional overnight rests take longer. Measurements use US cups and spoons unless stated otherwise.
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.
Ingredients
- 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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Remove the skillet from heat and stir in the remaining 1 tablespoon of butter until it has melted and the sauce is glossy.
- Serve the Pork Marsala over mashed potatoes, rice, or pasta, garnished with chopped fresh parsley. Enjoy!
Doneness check
Check the pork reaches 145°F (63°C), then allow at least a 3-minute rest before serving.
Storage and serving
Refrigerate leftovers promptly in shallow covered containers at 40°F (4°C) or colder. Use within three to four days, or sooner if an ingredient label requires it. Reheat cooked leftovers to 165°F (74°C). Limit perishable food to two hours out of refrigeration, or one hour above 90°F (32°C). Food-safety guidance.
Editorial update: October 23, 2026. Ingredient and method consistency reviewed; a documented kitchen test is still needed.
