A quick and easy dish that's elegant and delicious! Pork marsala with sauteed mushrooms and a cream sauce is perfect for serving to family or guests!
This pork marsala can be ready in less than 30 minutes!
Elegant, yet easy recipe
This pork marsala is really an amazing dish to make. It has so much flavor from the marsala, the mushrooms and the cream sauce.
Make for family dinners or Wow your guests with your culinary skills! They never need to know that this is actually an easy dish to cook.
Marsala is a fortified wine that originates in Italy. It comes in two varieties - dry or sweet. For this recipe, you want a dry marsala wine, not a sweet marsala. It will say right on the label if it's dry.
Key ingredients
- Pork - thin cut pork tenderloin or thin cut boneless pork chops
- Mushrooms - use white or brown button mushrooms. You could also use morel mushrooms.
- Marsala - use a dry marsala
- Chicken stock - I use unsalted chicken stock
- Heavy cream - don't skimp on using a heavy cream. It helps thicken the sauce just a bit.
- Fresh herbs - rosemary and thyme
Step by step directions
- Lightly season both sides of pork with salt and pepper
- Dust pork with flour
- Heat one tablespoon of oil with one tablespoon of butter in a heavy cast iron skillet over medium high heat
- Once hot, add pork
- Cook each side for 3-4 minutes until nicely browned
- Remove from pan and cover loosely with foil
- Turn heat down to low and add remaining butter
- Add sliced mushrooms and return heat to medium high
- Cook until browned
- Add garlic and cook for 30 seconds
- Add marsala and chicken broth and scrape up all the brown bits from the pan. Continue cooking over medium high heat until reduced by half.
- Turn heat to medium low and stir in cream. Add fresh herbs and then add pork chops back to pan.
- Cook for 2-3 minutes until sauce is lightly bubbling and just begins to thicken
- Add salt and pepper if needed
- Serve hot with additional fresh herbs for garnish
Recipe tips
- Try to select pork pieces that are consistent in thickness, about ½ inch - ¾ inch thick
- Cook mushrooms until reduced in size and are nicely browned
- Taste sauce and add a bit of salt and pepper, if needed
- Serve sauce on the pork chops or on the side so everyone can add their own
Frequently asked questions
This recipe works best with thinly sliced cuts of pork. Some options include boneless pork chops, sliced pork loin or tenderloin.
The closest substitute to marsala would be a madeira wine. In a pinch, you could also use a dry white wine, although the flavor profile will be very different than a marsala wine.
Serving suggestions
Pork marsala goes well with so many side dishes. Some favorites include:
More elegant dinner recipes
If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop
Be certain to check out all my main dish recipes!
Pork Marsala
Ingredients
- 6 boneless pork chops or slice pork tenderloin (thin cut)
- 1 dash salt
- 1 dash pepper
- ¼ cup flour
- 1 tablespoon olive oil
- 3 tablespoons butter (divided)
- 8 ounces mushrooms (sliced)
- 1 teaspoon garlic (minced)
- ¾ cup dry marsala wine
- ½ cup chicken stock
- ½ cup heavy cream
- 1 tablespoon fresh thyme (chopped)
- 1 teaspoon fresh rosemary (chopped)
Instructions
- Lightly season both sides of pork with salt and pepper6 boneless pork chops or slice pork tenderloin, 1 dash salt, 1 dash pepper
- Dust pork with flour¼ cup flour
- Heat one tablespoon of oil with one tablespoon of butter in a heavy cast iron skillet over medium high heat1 tablespoon olive oil, 3 tablespoons butter
- Once hot, add pork
- Cook each side for 3-4 minutes until nicely browned
- Remove from pan and cover loosely with foil
- Turn heat down to low and add remaining two tablespoons of butter3 tablespoons butter
- Add sliced mushrooms and return heat to medium high8 ounces mushrooms
- Cook until browned
- Add garlic and cook for 30 seconds1 teaspoon garlic
- Add marsala and chicken broth and scrape up all the brown bits from the pan. Continue cooking over medium high heat until reduced by half.¾ cup dry marsala wine, ½ cup chicken stock
- Turn heat to medium low and stir in cream. Add fresh herbs and then add pork chops back to pan.½ cup heavy cream, 1 tablespoon fresh thyme, 1 teaspoon fresh rosemary
- Cook for 2-3 minutes until sauce is lightly bubbling
- Add salt and pepper if needed
- Serve hot with additional fresh herbs for garnish
Notes
- Try to select pork pieces that are consistent in thickness, about ½ inch - ¾ inch thick
- Cook mushrooms until reduced in size and are nicely browned
- Taste sauce and add a bit of salt and pepper, if needed
- Serve sauce on the pork chops or on the side
Nutrition
David @ Spiced says
You had me at sauteed mushrooms and cream sauce! This is the ultimate comfort food, and it'll be perfect for the cooler nights that are starting to show up. I haven't had pork marsala in ages!!
Kathy says
Add it to the menu!!! Enjoy 🙂