Elegant Pork Marsala Recipes

PORK MARSALA

Pork Marsala image

Herbed and garlic pork with a sweet Marsala wine--easy to make!

Provided by Junnieann

Categories Main Dish Recipes Pork Pork Chop Recipes Braised

Time 30m

Yield 4

Number Of Ingredients 11

Ingredients

⅓ cup all-purpose flour
¼ teaspoon salt
¼ teaspoon garlic salt
¾ teaspoon garlic powder
½ teaspoon dried oregano
1 pound boneless pork loin chops, pounded thin
3 tablespoons butter
¼ cup olive oil
2 cups sliced fresh mushrooms
1 teaspoon minced garlic
1 cup Marsala wine

Steps:

Mix flour, salt ,garlic salt, garlic powder, and oregano together in a medium bowl. Add pork chops, and toss until well coated.
Heat butter and olive oil in a large skillet over medium heat. Place pork in skillet in a single layer, and cook, turning occasionally, until brown on both sides. Add mushrooms and minced garlic; cook and stir briefly.
Stir in wine, scraping the skillet to loosen any brown bits. Cover and simmer over medium heat until pork is tender and sauce is thickened, about 15 minutes. If sauce is too thick, adjust by stirring in a small amount of wine.

Nutrition Facts : Calories 454.9 calories, Carbohydrate 18.3 g, Cholesterol 61 mg, Fat 27.6 g, Fiber 0.8 g, Protein 17.6 g, SaturatedFat 9.2 g, Sodium 356.2 mg, Sugar 5.5 g

CREAMY PORK CHOPS MARSALA

Creamy Pork Chops Marsala image

This easy pork marsala recipe is a great option for treating yourself on a busy night, or for serving to guests. With the rich and flavorful sauce, no one will believe it only took 30 minutes of cooking time!

Provided by Amanda Biddle

Categories Main Course

Time 40m

Number Of Ingredients 12

Ingredients

4 thin-cut boneless pork chops ((1/4- to 1/2-inch thick))
kosher salt and freshly-ground black pepper
1/4 cup all-purpose flour, (plus 2 tablespoons)
1 tablespoon olive oil
2 tablespoons unsalted butter
8-10 ounces cremini mushrooms, (cleaned, stems removed, and caps cut into 1/4-inch slices)
1 large shallot, (chopped (about 1/3 cup))
3/4 cup dry Marsala wine
1/2 cup chicken stock
1 tablespoon fresh thyme leaves, (chopped)
1 teaspoon fresh rosemary, (chopped)
1/3 cup heavy cream

Steps:

Season pork chops on both sides with salt and pepper. Dredge in flour, shaking off excess.
Heat butter and oil in a large skillet over medium-high heat until foaming subsides. Cook pork for 3-4 minutes per side, until browned and centers read 145 degrees F with a meat thermometer. (Very thin chops might need as little as 2 minutes per side.) Transfer to a plate and tent with foil to keep warm.
Add shallots and mushrooms to pan with 1/2 teaspoon kosher salt and 1/4 teaspoon freshly-ground black pepper. Sauté until mushrooms are soft and beginning to brown, about 5 minutes.
Stir 2 tablespoons flour into the mushroom mixture and cook for 1 minute. Add Marsala and cook for an additional 1-2 minutes, scraping any brown bits from the bottom of the pan. Add chicken stock and bring to a boil. Lower heat and simmer for 5-8 minutes, until sauce is slightly thickened.
Stir in thyme, rosemary, and heavy cream. Season to taste with salt and pepper.
Add pork back to the pan with any accumulated juices and simmer for 2 minutes.
Transfer pork chops to a platter and spoon sauce over the top. Garnish with chopped fresh herbs and if desired, a squeeze of lemon juice.
Serve with mashed potatoes or noodles.

Nutrition Facts : Calories 457 kcal, Carbohydrate 19 g, Protein 34 g, Fat 21 g, SaturatedFat 10 g, Cholesterol 131 mg, Sodium 124 mg, Sugar 5 g, ServingSize 1 serving