This easy Pork Marsala is full of flavor from the Marsala wine, mushrooms and garlic then made extra decadent from some half and half.
This pork marsala has been a recipe in the making for quite some time. I decided to revisit some of my older notes from earlier this year and found this recipe I had been working on but never completed. I am so glad I did too!! This recipe is so full of flavor and is super easy to make. It’s great for any day of the week or even company! I like to serve this with mashed potatoes but it would also go great with these roasted parmesan potatoes, simple roasted green beans or even just a simple side salad.
I made a few revisions to my old recipe and instantly fell in love! In my original I didn’t pound out the pork chops or bread them. By pounding them to a thickness of 1/4″ it greatly reduces the cooking time thus speeding up the entire dish and who doesn’t want that!! It also ensures that the chops don’t get overcooked on the outside or become tough and dry. They turned out perfectly cooked, tender and moist.
I also decided to bread the chops, on a whim really, and I feel it changed the whole dish for the better. I breaded them with a very simple coating of flour, seasoned salt and pepper. There is so much flavor in the sauce that I didn’t feel the need to add much the the breading.
Now for the sauce, that magical topping that transforms this ordinary fried pork chop to something extraordinary! I sauteed portabella mushrooms (because those are my favorite) until browned, which creates a lot of flavor and draws the moisture from the mushrooms so they can soak up all the goodness! Add in the onion and garlic then deglaze the pan with the marsala wine and chicken broth. This loosens any browned bits from the bottom of the pan and adds loads of flavor to the sauce. After the sauce has reduced I added in some half and half for the finishing touch.
Honestly, I prefer this pork marsala over the chicken marsala from my favorite Italian restaurant, especially when served over a nice bed of creamy mashed potatoes!! Comfort food to the max!!
- 6 boneless pork chops pounded to 1/4" thickness
- 1/2 cup all purpose flour
- Seasoned salt and pepper to taste
- 3 tablespoons butter divided
- 8 ounces sliced baby portabella mushrooms
- 1/4 cup finely chopped onion
- 2 cloves garlic minced
- 1 1/2 tablespoons all purpose flour
- 1 1/2 cups chicken broth or stock
- 1/2 cup marsala wine
- 1/2 cup half and half
- Salt and pepper to taste
- In a shallow dish combine the flour, seasoned salt and pepper. Dredge each pork chop.
- In a large skillet melt 2 tablespoons butter over medium heat and fry pork chops until lightly browned on both sides (about 4 minutes per side). Transfer to a plate and tent with foil to keep warm.
- Add remaining 1 tablespoon butter to same skillet thenadd mushrooms. Cook until golden (about 5-7 minutes). Stir in the onion and garlic and cook just until softened (about 2 minutes). Stir in the 1 1/2 tablespoons flour then deglaze the pan with the chicken broth and wine scraping up any browned bits. Cook the sauce until it has reduced by almost half. Stir in the half and half and taste for salt and pepper. Then return the pork to the pan to heat through. Serve immediately.