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This easy Pork Marsala is made with tender pork chops simmered in a rich Marsala wine sauce with mushrooms and shallots. A cozy, one-pan dinner that feels restaurant-worthy but comes together quickly for busy weeknights.
1 lb boneless pork chops, thin cut
⅓ cup all-purpose flour
1 teaspoon garlic powder
½ teaspoon kosher salt
½ teaspoon black pepper
2 tablespoons olive oil
2 tablespoons butter
1 box baby bella mushrooms, sliced
2 shallots, thinly sliced
2 cloves garlic, minced
½ cup dry Marsala wine
½ cup chicken broth
1 teaspoon fresh thyme leaves (plus more for garnish)
Optional: 1 teaspoon Dijon mustard
In a shallow dish, whisk together flour, garlic powder, salt, and pepper. Dredge pork chops in the flour mixture, shaking off excess.
Heat olive oil and butter in a large skillet over medium-high heat. Add pork chops and sear for 3–4 minutes per side until golden brown. Remove from skillet and set aside.
Reduce heat to medium. Add mushrooms and shallots to the skillet and cook until softened and lightly browned, about 5 minutes. Stir in garlic and cook for 30 seconds.
Pour in Marsala wine and chicken broth, scraping up any browned bits from the pan.
Stir in thyme and optional Dijon mustard. Return pork chops to the skillet.
Cover and simmer for 7–10 minutes, until pork is cooked through and sauce has thickened.
Spoon sauce over pork chops and garnish with fresh thyme before serving.
Use dry Marsala wine, not cooking wine, for best flavor.
Thin-cut pork chops work best and stay tender.
If sauce thickens too much, add a splash of broth to loosen.