Pork Chops Marsala
Transform your weeknight dinner into a gourmet experience with this irresistible Pork Chops Marsala recipe. Perfectly seared boneless pork chops are paired with a rich and creamy Marsala wine sauce, enhanced by the earthy flavors of sautéed baby bella mushrooms, fragrant shallots, and garlic. The addition of heavy cream and a touch of chicken stock creates a luxuriously velvety texture that begs to be spooned over each bite. Ready in just 40 minutes, this dish is ideal for impressing guests or elevating any mealtime. Serve it with creamy mashed potatoes, silky pasta, or roasted vegetables for a truly decadent meal. Whether you're a fan of Italian-inspired cuisine or simply looking for a flavorful one-pan dinner, this Pork Chops Marsala will quickly become a family favorite!
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Recipe Information
Ingredients
- 4 pieces boneless pork chops
- 1 teaspoon salt
- 1 teaspoon black pepper
- 0.5 cup all-purpose flour
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 tablespoons shallots, finely minced
- 2 cloves garlic, minced
- 8 ounces baby bella mushrooms, sliced
- 0.75 cup Marsala wine
- 0.5 cup chicken stock
- 2 tablespoons heavy cream
- 1 tablespoon fresh parsley, chopped
Instructions
Season the pork chops with salt and pepper on both sides.
Dredge the pork chops lightly in the flour, shaking off any excess.
Heat olive oil in a large skillet over medium-high heat. Add the pork chops and cook for 4-5 minutes per side until golden brown. Remove the pork chops and set aside on a plate.
Reduce the heat to medium and add the butter to the skillet. Once melted, add the shallots and garlic, stirring frequently, until fragrant, about 1 minute.
Add the sliced mushrooms to the skillet and cook for 4-5 minutes, stirring occasionally, until softened and slightly browned.
Pour in the Marsala wine, scraping the bottom of the skillet to deglaze. Let the wine simmer for 2-3 minutes to reduce slightly.
Add the chicken stock and stir to combine. Bring the mixture to a gentle simmer.
Return the pork chops to the skillet, along with any juices on the plate. Simmer for 8-10 minutes, flipping the chops halfway through, until cooked through and the internal temperature reaches 145°F (63°C).
Stir in the heavy cream and let the sauce thicken slightly, about 2-3 minutes.
Taste the sauce and adjust the seasoning with additional salt and pepper, if needed.
Sprinkle the dish with chopped parsley before serving.
Serve the Pork Chops Marsala hot with your choice of sides, such as mashed potatoes, pasta, or roasted vegetables.
Nutrition Facts
Calories |
2086 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.1 g | 150% | |
| Saturated Fat | 42.7 g | 214% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 403 mg | 134% | |
| Sodium | 2700 mg | 117% | |
| Total Carbohydrate | 84.9 g | 31% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 27.1 g | ||
| Protein | 123.6 g | 247% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 122 mg | 9% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 2767 mg | 59% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
