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Fabulous Pork Marsala with Mushrooms

Fabulous Pork Marsala with Mushrooms

6 boneless pork chops (5-6 oz.) each
Kosher salt/black pepper
Olive oil
½ c. flour
4 T. butter
1 lb. mushrooms, quartered (your favorite)
1 c. Marsala wine
1 c. beef broth, more if needed
2 t. cornstarch
½ c. heavy cream
Buttered egg noodles
Chopped fresh parsley, garnish
Freshly grated parmesan cheese, garnish, optional

  1. Place chops between 2 pieces of plastic wrap and pound with mallet until ¼” thick.
  2. Season pork on both sides with salt and pepper.
  3. Put flour in shallow dish and dredge pork in it, shake off excess.
  4. In large skillet, drizzle with olive oil and add 2 T. butter and place over medium heat.
  5. Add half of pork and cook until browned and cooked through, 2-3 minutes per side. Remove to plate and set aside. Repeat with remaining pork.
  6. Add mushrooms to skillet and stir around. Cook until golden, 5-6 minutes.
  7. Pour in Marsala and broth and stir to deglaze pan, scraping up brown bits.
  8. Cook until liquid is reduced by half, 4-6 minutes. If liquid reduces to fast, just add a splash or more of broth.
  9. Whisk cornstarch into heavy cream in bowl.
  10. When Marsala sauce is dark and rich, pour the cream mixture in and let bubble and thicken for another minute.
  11. Turn heat off and stir in 2T. butter.
  12. Serve the pork with hot buttered noodles and spoon some of the mushroom sauce on top. Garnish with parsley and parmesan cheese.
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