This pork chop marsala recipe features tender pan-seared pork chops in a silky smooth Marsala sauce. It's weeknight-easy, company-worthy, and kid-approved around our table.
Why this Recipe Works
- Big flavor, fast. Ready in around 30 minutes with simple pantry staples.
- One pan = easy cleanup. Everything happens in a single skillet.
- Restaurant worthy, home-cook simple. Clear steps and process photos so you nail it on the first try.
Ingredient Notes
- Pork chops: Thin, boneless center-cut chops (½-¾ inch thick) cook quickly and stay tender.
- Mushrooms: Cremini (baby bella) bring a deeper, meatier flavor than white button.
- Marsala wine: Use dry Marsala for savory sauce. Avoid "cooking Marsala." Madeira (dry), or dry sherry (not "cooking sherry"), will work in a pinch.
- Stock: Low‑sodium chicken stock lets you control seasoning.
- Garlic and herbs: Garlic adds gentle sweet and savory flavors, and thyme boosts the flavor of the sauce; a little parsley adds a pop of green to finish the dish.
See the recipe card at the bottom of this post for the complete list of ingredients and measurements.
Step-by-Step Instructions
- Prepare the Chops: Pat the pork dry. Season both sides with kosher salt and pepper. Spread ¼ cup of flour on a small plate and lightly dredge the chops in flour; shake off excess.
- Sear the Chops: Heat a large 12‑inch skillet over medium‑high heat. Add 1 tablespoon of olive oil and 1 tablespoon of butter. When shimmering and foamy, sear the pork chops for 2½-3 min per side until well browned. Transfer to a plate and tent with foil.
- Cook the Mushrooms: Lower the heat to medium. Add the remaining tablespoon of olive oil. Add the mushrooms and a pinch of salt and cook for 6-8 minutes, stirring occasionally, until deeply browned. Stir in the garlic and cook for 30-60 seconds until fragrant.
- Cook the Roux: Add the remaining tablespoon of butter and the remaining ¼ cup of flour and stir in with the mushrooms. Cook for around 1 minute, stirring constantly.
- Make the Sauce: Pour in the Marsala and scrape up browned bits. Simmer for 2-3 minutes until reduced by about half. Stir in the chicken stock and simmer for 2-3 minutes until the sauce is thickened, then stir in the thyme and additional salt and pepper to taste.
- Finish the Chops: Nestle chops (and any juices from the plate) into the sauce. Simmer 2-3 min until the pork reaches 145°F internal at the thickest point. Sprinkle with chopped parsley, and serve warm.
Expert Tips
- Preheat the pan to get it hot. A real sear on the pork chops adds tons of flavor.
- Don't crowd the mushrooms. Cook them in a single layer for the best browning.
- Use dry Marsala. "Cooking Marsala" is usually salted and flat. The wine you'd sip makes a better sauce.
- Temperature is key. Remove the pork chops at 140-145°F. Overcooking dries them out.
What to Serve with Marsala Pork Chops
These pork chops are begging for a starchy side like my Instant Pot garlic mashed potatoes to soak up the delicious marsala mushroom sauce. And you can't go wrong with a simple green vegetable like my garlic butter green beans or my air fryer broccoli and cauliflower.
Storage and Reheating Instructions
Store leftovers in an airtight container and refrigerate for up to 4 days.
Reheat leftovers in a skillet over medium-low heat and add a splash of chicken stock to help loosen the sauce. Cook until warmed through.
Recipe Variations
- Bone-in Chops: You can swap in thick bone‑in (¾-1 in) chops if preferred. After searing, finish them in a 350°F oven for 5-10 minutes on a sheet pan until they reach 140-145°F; then tent with foil and let them rest while you make the sauce.
- Creamy: Add ¼ cup heavy cream to the sauce when adding the chicken stock.
- Gluten‑free: Use a gluten-free flour blend or skip the flour dredge and thicken the sauce with 1 teaspoon cornstarch slurry instead of the flour-based roux.
Frequently Asked Questions
Dry (secco) is best for savory sauces; sweet trends dessert‑like. If sweet is all you have, balance with 1 teaspoon Dijon and an extra squeeze of lemon.
Reduce ½ cup unsweetened white grape juice or apple juice to ¼ cup, then add ½ cup chicken stock + 1 teaspoon balsamic + ½ teaspoon Worcestershire. Not exactly the same, but still delicious!
You can sear your pork chops and cook the mushrooms up to 24 hours ahead. Rewarm the mushrooms, and build the sauce, then finish the chops in the sauce to warm them through.
More Weeknight Dinner Recipes
📖 Recipe
Pork Chop Marsala
Ingredients
- 6 thin cut (½-inch thick) boneless pork chops, around 1½ pounds
- 1 teaspoon Kosher salt
- ½ teaspoon freshly ground black pepper
- 2 Tablespoons all-purpose flour, divided
- 2 Tablespoons olive oil, divided
- 2 Tablespoons unsalted butter, divided
- 8 ounces baby bella or cremini mushrooms, sliced
- 2 cloves garlic, minced
- ¾ cup dry Marsala wine
- ½ cup chicken stock, low-sodium
- 1 teaspoon dried thyme
- 2 Tablespoons chopped parsley, for garnish
Instructions
- Pat the pork dry and season both sides with kosher salt and black pepper. Spread ¼ cup of flour on a small plate and lightly dredge the chops; shake off any excess.
- Heat a large 12‑inch skillet over medium‑high heat. Add 1 tablespoon olive oil and 1 tablespoon butter. When shimmering and foamy, sear the pork chops for 2½-3 minutes per side until well browned. Transfer to a plate and tent with foil.
- Reduce the heat to medium. Add the remaining 1 tablespoon of olive oil, then the mushrooms and a pinch of salt. Cook 6-8 minutes, stirring occasionally, until deeply browned. Stir in the garlic and cook 30-60 seconds until fragrant.
- Add the remaining 1 tablespoon of butter and the remaining ¼ cup of flour. Cook for about 1 minute, stirring constantly.
- Pour in the Marsala, scraping up the browned bits. Simmer 2-3 minutes to reduce by about half. Stir in the chicken stock and simmer 2-3 minutes until slightly thickened. Stir in the thyme and season with additional salt and pepper to taste.
- Nestle the chops (and any accumulated juices) into the sauce. Simmer 2-3 minutes, or until the pork reaches 145°F at the thickest point. Sprinkle with chopped parsley and serve warm.
Nutrition
* All nutrition information we provide are estimates based on third party calculators. We encourage you to calculate these on your own for accurate results.
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