Description
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.
Ingredients
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1 lb boneless pork chops, thin cut
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⅓ cup all-purpose flour
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1 teaspoon garlic powder
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½ teaspoon kosher salt
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½ teaspoon black pepper
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2 tablespoons olive oil
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2 tablespoons butter
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1 box baby bella mushrooms, sliced
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2 shallots, thinly sliced
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2 cloves garlic, minced
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½ cup dry Marsala wine
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½ cup chicken broth
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1 teaspoon fresh thyme leaves (plus more for garnish)
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Optional: 1 teaspoon Dijon mustard
Instructions
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In a shallow dish, whisk together flour, garlic powder, salt, and pepper. Dredge pork chops in the flour mixture, shaking off excess.
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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.
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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.
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Pour in Marsala wine and chicken broth, scraping up any browned bits from the pan.
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Stir in thyme and optional Dijon mustard. Return pork chops to the skillet.
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Cover and simmer for 7–10 minutes, until pork is cooked through and sauce has thickened.
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Spoon sauce over pork chops and garnish with fresh thyme before serving.
Notes
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Use dry Marsala wine, not cooking wine, for best flavor.
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Thin-cut pork chops work best and stay tender.
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If sauce thickens too much, add a splash of broth to loosen.
- Prep Time: 10 MINS
- Cook Time: 25 MINUTES
- Category: DINNER | PORK CHOPS
- Method: STOVETOP
- Cuisine: ITALIAN INSPIRED