Creamy Pork Marsala Dish

This creamy pork Marsala is a comforting dinner that feels a bit special but is easy enough for busy weeknights. The rich sauce balanced with earthy mushrooms and a touch of sweetness from the Marsala wine makes it a satisfying option when you want something a little indulgent without spending hours in the kitchen.

I first made this after discovering a bottle of Marsala in my cupboard I was curious how it would work with pork and the result became a favorite for lazy Sunday dinners that impress without fuss.

Ingredients

• All-purpose flour: to create a flavorful crust and help thicken the sauce use unbleached flour for best results
• Garlic powder and dried oregano: build a savory base combining with paprika for subtle warmth pick spices that are fresh and vibrant
• Sweet paprika: adds a gentle smokiness without overpowering the dish
• Boneless pork chops: about a quarter-inch thick cook quickly and evenly choose chops with a little marbling for tenderness
• Butter and avocado oil or olive oil: provide rich flavor and help brown the pork evenly
• Fresh sliced mushrooms: bring earthiness and texture pick firm white or cremini mushrooms
• Fresh garlic: adds brightness and depth use fresh cloves for best aroma
• Low sodium chicken broth: is the base of the sauce opt for a good quality broth as it impacts the flavor
• Marsala wine: adds sweetness and complexity choose a dry or semi-dry version for balance
• Heavy cream: enriches and smooths the sauce a little goes a long way for creaminess
• Cornstarch: is used to thicken the sauce for a perfect glossy finish
• Chopped parsley and freshly ground black pepper for garnish: add freshness and a pop of color

Instructions

Make the seasoning rub:

Combine flour, garlic powder, salt, oregano, sweet paprika, and ground black pepper in a shallow plate. Mix thoroughly to blend the spices evenly. This rub will coat the pork chops and infuse them with flavor while also crisping up in the pan.

Prep the pork:

Pound the pork chops until they are about 1/4-inch thick to ensure even cooking. Spray both sides with cooking spray or lightly brush with oil so the flour rub adheres well. Then dredge the chops in the seasoning mixture pressing gently to coat them fully.

Heat the butter and oil:

In a large 12-inch skillet melt the butter together with the avocado oil over medium heat. This combination helps prevent burning and gives a rich base for browning the pork. Wait until the butter foams slightly before adding the meat.

Cook the pork chops:

Add the pork chops to the hot skillet in a single layer leaving space between each piece. Cook for 3 to 4 minutes on one side until golden brown then flip and cook an additional 3 to 4 minutes. The pork is done when it reaches an internal temperature of 145 degrees Fahrenheit. Remove the chops and keep them warm covered.

Cook the mushrooms:

Lightly clean the skillet with a paper towel then return to medium heat. Add a little oil if the pan is dry. Stir in the mushrooms and cook for about 3 minutes until just tender and lightly browned. This step concentrates their flavor.

Add the garlic and liquids:

Add minced garlic to the mushrooms and cook for 1 minute until fragrant. Turn heat up to medium-high and pour in the chicken broth scraping the bottom of the pan to loosen any browned bits. Boil the mixture for 1 minute then add the Marsala wine and season lightly with salt. Stir to combine and cook for 2 more minutes allowing the wine to reduce slightly.

Make the slurry:

Mix the water and cornstarch together in a small bowl until smooth. Slowly whisk this into the skillet sauce. The sauce will begin to thicken and become glossy.

Add the heavy cream:

Whisk in the heavy cream and cook for 1 to 2 minutes to meld the flavors and thicken the sauce further. Taste and adjust salt as needed. If the sauce feels too thick add a splash of chicken broth to loosen it, or more cream to make it richer.

Combine:

Return the pork chops to the skillet gently nestling them into the sauce. Spoon sauce over the pork to coat them evenly and warm through.

Finish and serve:

Garnish with freshly ground black pepper and chopped fresh parsley. A squeeze of lemon juice just before serving brightens and balances the rich flavors.

Marsala wine is the hero ingredient here giving the sauce its signature sweet and nutty flavor I love how it transforms this simple pork dish into something special. One of my favorite memories is making this for a friend who claimed to dislike mushrooms only to watch her tuck into second servings happily.

Storage tips

Store leftovers in an airtight container in the refrigerator for up to 3 days reheat gently in a skillet with a splash of broth to keep the sauce from thickening too much. Avoid microwaving directly as it can cause the cream to separate.

Ingredient swaps

You can replace pork chops with thinly sliced chicken breasts or thighs for a different take. If Marsala wine is not available dry sherry or a combination of white cooking wine and a little sugar works in a pinch. Use coconut cream instead of heavy cream for a dairy-free twist.

Serving ideas

Serve this pork Marsala over creamy mashed potatoes or buttered egg noodles to soak up all the sauce. A simple green salad with a lemon vinaigrette provides a fresh contrast. Roasted asparagus or steamed green beans make for easy side dishes.

This pork Marsala recipe brings comfort and elegance to your table with minimal effort.

Frequently Asked Recipe Questions

→ How do I ensure the pork chops stay tender?

Pound the pork chops to an even thickness and avoid overcooking by searing each side for 3 to 4 minutes until golden brown and internal temperature reaches 145°F.

→ Can I substitute Marsala wine in this dish?

While Marsala wine provides a distinct flavor, dry sherry or a combination of white wine and brandy can be suitable substitutes.

→ What’s the purpose of dredging pork in the flour mixture?

The seasoned flour creates a flavorful crust on the pork and helps thicken the sauce during cooking.

→ How do I get the sauce to the right creamy consistency?

Whisk the cornstarch slurry slowly into the sauce and simmer until thickened, then add heavy cream and cook briefly to blend the flavors and texture.

→ Is it important to scrape the pan after cooking pork chops?

Yes, scraping up browned bits releases deep flavors into the sauce, enriching its taste and color.