Pork Chop Marsala
Tender, juicy pork chops in a silky mushroom–Marsala sauce. It's a one-skillet, 30‑minute dinner that's full of flavor!
Servings: 4
Calories: 480kcal
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
Calories: 480kcal | Carbohydrates: 18g | Protein: 34g | Fat: 25g