Pork Marsala

    30 min

    Thin, seasoned pork chops and mushrooms are pan fried and served with a reduced sweet Marsala sauce. An easy, yet impressive, dish to make.

    16 people made this

    Serves: 4 

    • 5 tablespoons plain flour
    • 1/4 teaspoon salt
    • 1/4 teaspoon garlic salt
    • 3/4 teaspoon garlic granules
    • 1/2 teaspoon dried oregano
    • 1 pound boneless pork loin chops, pounded thin
    • 3 tablespoons butter
    • 4 tablespoons olive oil
    • 150g sliced fresh mushrooms
    • 1 teaspoon minced garlic
    • 225ml Marsala wine, or more as needed

    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Mix flour, salt, garlic salt, garlic granules and oregano together in a medium bowl. Add pork chops; toss until well coated.
    2. Heat butter and olive oil in a large frying pan over medium heat. Place pork in frying pan in a single layer and cook, turning occasionally, until brown on both sides. Add mushrooms and minced garlic; cook and stir briefly.
    3. Stir in Marsala wine, scraping the frying pan to loosen any brown bits. Cover and simmer over medium heat until pork is tender and sauce is thickened, about 15 minutes. If sauce is too thick, adjust by stirring in a small amount of wine.

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    Reviews & ratings
    Average global rating:

    Reviews in English (561)


    Delicious and a keeper in my recipe box! I had no Marsala so used red wine with a shot of whiskey and a chicken bouillon cube instead. I also cut down on the mushrooms because I didn't have enough - didn't hurt the taste a bit. I didn't want to stir the sauce while the pork chops are still in the skillet so removed the chops into a baking dish, cooked the mushrooms, garlic and wine for 5 minutes in the skillet, poured the sauce over the pork chops and baked in the oven at 350° for 10 minutes.  -  21 Aug 2008  (Review from Allrecipes US | Canada)


    I wanted to do something nice for my wife (of 30 years), so I figured I would try cooking something. I tried this recipe, and my wife loved it! did I mention this is only the 2nd thing I ever cooked, not counting BBQing.  -  14 Oct 2007  (Review from Allrecipes US | Canada)


    Not necessary to measure precisely, as I'm sure the submitter would agree. Excellent combination of ingredients resulting in an excellent dish. Rather than stirring in extra Marsala as suggested by the submitter, however, when the sauce became too thick, I thinned it out with chicken broth. Indescribably delicious. Serve with a simple, lightly seasoned pasta.  -  13 Apr 2011  (Review from Allrecipes US | Canada)