One of our favorite classic comforts, Creamy Pork Marsala with Mushrooms! Pan-fried pork chops & deeply caramelized mushrooms served smothered in a creamy marsala sauce. Enjoy it on its own, or pile it atop pasta, polenta, or mashed potatoes for the ultimate comfort food meal! This pork chop marsala delivers the cozy comfort of a home-cooked meal in a totally restaurant-worthy way – & it all comes together in 35 minutes or less!
THIS POST IS SPONSORED BY
the National Pork Board, who I’m so excited to partner & share with you. We are exploring the deliciously wonderful world of pork together this fall! All thoughts & opinions are my own.
Things are getting real cozy today!
To me, there’s nothing more comforting than a smothered pork chops dinner. It’s one of those dishes that takes me straight home, reminding me of my mom’s cooking on a cold fall or winter night – pork chops, mushrooms, gravy, potatoes, allll the best cozy things! (It’s no wonder they were always my dad’s favorite dinners!)
Today we’re revisiting those nostalgic home-cooked food memories & giving them a little bit of Italian flair…
Saucy, Creamy Pork Chop Marsala with Mushrooms.
Marsala-anything is my favorite thing to order at an Italian restaurant – with creamy, rich marsala sauce, deeply caramelized mushrooms & a perfectly pan-fried protein. YES, PLEASE!
Today, proudly in partnership with the National Pork Board & their Pork Passport program, we’re making our marsala with perfectly cooked pork chops & prosciutto. As a well-loved protein used in different cuisines around the globe, cooking with pork at home is a fun & exciting way to explore different dishes & cuisines.
This pork chop marsala is the perfect example of just that!
This always-satisfying, iconic Italian-American dish is truly globally-influenced. It’s believed to have originated in the early 19th century in Sicily, the cultural melting-pot of Italy where marsala wine is produced. Sicilian nobility often employed classically trained French chefs, who cooked with Italian ingredients & French technique.
That’s exactly what this pork marsala recipe is all about! Tender, flavorful pork chops are pounded thin, dredged in seasoned flour & pan-fried to golden-brown, gloriously juicy perfection. Mushrooms cook in the pork drippings, until deeply caramelized. It all comes together in a rich & creamy marsala pan sauce, topped with crispy bits of prosciutto.
It’s an impressive, restaurant-quality dish, & (psst!) it’s so easy to make at home!
Comfort food at its finest. ♡ Read on to learn more about this Pork Chop Marsala recipe, or jump straight to the recipe & get cookin’!
Pork Marsala Ingredients.
Leaning into the Italian philosophy of giving simple ingredients a little TLC to make them absolutely shine, this pork marsala recipe starts with pretty humble ingredients – many of which you probably already have in your kitchen!
Note: full ingredients list & measurements provided in the Recipe Card, below.
The key ingredients:
- Pork chops – The most important ingredient in pork marsala! Pork chops come from the pork loin, which runs from the pig’s shoulder to its hip. There are several different types of pork chops; you can use whatever pork chops you love most in this pork marsala recipe! I like using boneless pork chops for ease, but you can certainly opt for bone-in if you’re after dramatic presentation. Learn more about pork chops here.
- Prosciutto – While it’s not traditionally found in authentic marsala recipes, a little crispy prosciutto adds extra savory, salty, porky goodness that cannot be beat!
- Cremini mushrooms – Also known as “baby bellas,” cremini are my favorite mushrooms for everyday cooking; you can also use button mushrooms if that’s what you have on hand!
- All-purpose flour – For a quick & simple dredge, which helps both brown the pork & create a rich base of flavor (i.e. fond) for the marsala sauce.
- Shallot & garlic – To add plenty of aromatic goodness to the creamy marsala sauce.
- Thyme – Its earthy, floral flavor is a classic pairing for both pork & mushrooms. Fresh is always best!
- Dry marsala wine – The other most important ingredient in pork marsala! Marsala wine is one of my favorite ingredients to cook with. If you’ve not yet tried it, you’re in for such a treat!
What is marsala wine?
Marsala is a fortified wine, meaning it is a wine that is “fortified” with a distilled spirit. Port, sherry, & vermouth are other popular fortified wines you might recognize. Marsala is made with grapes indigenous to Sicily & is most often fortified with brandy. It has amazing notes of rich caramel & vanilla. While often used in cooking here in the U.S., marsala can also be enjoyed as a sipping wine before or after a meal, similar to how you’d enjoy a nice port.
Some marsala FAQs:
- Is marsala wine red or white? Both! Gold & amber marsala are made with white wine grapes while ruby marsala is made with red wine grapes. The common thread amongst the three types is all Marsala is made with Italian grapes indigenous to Sicily.
- Dry vs Sweet? Marsala wine comes in both dry & sweet varieties. You can cook with both, though I like to cook with dry marsala since the sweetness of sweet marsala can sometimes overpower a savory dish.
- Where to buy marsala wine? Here’s the deal. Please don’t buy “cooking marsala” from the grocery store! They’re typically not of great quality, & in a dish like pork marsala, the flavor in the wine is what provides the signature flavor of the marsala sauce. Instead, look in the fortified wine section at your favorite wine or liquor shop. Marsala labeled “Fine” (fino) or “Superior” is great for cooking.
- Best marsala substitute: If you cannot find marsala, the closest substitute for cooking is Madiera, a Portuguese fortified wine with similar flavor profiles to marsala. If you prefer not to use wine, you can substitute with cooking stock – fair warning, your dish will be tasty, but it will not taste like marsala.
How to make Pork Chops with Marsala Sauce:
You will not believe how seriously easy it is to make this pork chop marsala recipe, which is really fun since it’s the type of restaurant-worthy, makes-you-feel-so-fancy dish that’s great to have in your arsenal.
If you’ve ever wondered how to make marsala sauce or struggled with dried, tough pork chops, this recipe is for you!
Note: full Recipe Directions, including step-by-step photos, provided in the Recipe Card, below.
First, pork chops prep:
I like using a meat mallet to pound the pork chops into thin cutlets. This both tenderizes the pork & helps reduce cooking time. Once the pork chops are about 1/2-inch thick, lightly dredge them in seasoned flour, which will help the pork chops brown.
Next, sear the pork chops:
Add the pork chops to a hot skillet & cook 3 minutes per side, until beautifully browned. The crust that forms on the pork chops not only makes the pork chops themselves super flavorful, but it also helps create a rich base of flavor (i.e. fond) for the marsala sauce.
This step goes pretty quickly since we really want to avoid overcooking the pork chops. The internal temperature of the browned pork chops will be around 120-130 degrees F, & it will continue to rise as the pork rests.
Caramelize the mushrooms:
Add a little butter to the same skillet used to sear the pork chops, then add in mushrooms & shallot. Cook for a good 10-12 minutes, until the edges of the mushrooms are deeply browned. Toss a little garlic & thyme into the skillet…your kitchen will begin to smell like heaven!
Build the marsala sauce.
Deglaze the skillet with marsala, using a wooden spoon to scrape up any browned bits that formed on the bottom of the pan as you seared the pork chops & caramelized the mushrooms. Add some cooking stock, then let the sauce reduce & bubble until thickened slightly. For an extra creamy marsala sauce, pour in a little bit of heavy cream.
As the sauce reduces, nestle the browned pork chops back into the skillet. Cook 1-2 minutes more, using a spoon to bathe the pork chops in mushrooms & marsala sauce. The pork chops will come up to their final temperature of 145 degrees F, & the sauce & mushrooms will cling to them beautifully.
What to serve with Pork Chop Marsala?
You can enjoy the pork chops with creamy marsala sauce all on its own, but if you ask me, this dish begs for a starchy carb to soak up all of the goodness.
- Mashed potatoes or polenta – My personal favorite accompaniment for these saucy pork chops! Try Chris’ Roasted Garlic Buttermilk Mashed Potatoes – it’s a FAVE here at the PWWB house!
- Pasta or gnocchi – Keep things simple with buttered noodles, or try a slightly more involved pasta dish – check out this marsala pasta recipe for some inspiration!
- Veggies – Heartier vegetables will work best with pork marsala. Try roasted cauliflower, or make a root vegetable purée with parsnips & turnips – yum!
I can’t wait for you to try this Pork Chop Marsala recipe. It’s pure cozy & comforting goodness, & I know you’ll love it!
If you do give it a try, be sure to let me know!: Leave a comment with a star rating below. You can also snap a photo & tag @playswellwithbutter on Instagram. I LOVE hearing about & seeing your PWWB creations! Happy cooking! ♡Print
- 3–4 tablespoons olive oil
- 4 boneless pork chops (about 1 1/2 pounds), pounded to 1/2-inch thickness
- 1/4 cup all-purpose flour
- kosher salt & ground black pepper, to season
- 2 ounces prosciutto, thinly sliced
- 2 tablespoons unsalted butter
- 16 ounces cremini (baby bella) mushrooms, quartered
- 1 small shallot, finely diced
- 4 cloves garlic, finely chopped or grated
- 8–10 sprigs fresh thyme (about 2 tablespoons)
- 1 cup dry marsala wine (see Recipe Notes)
- 1 cup chicken stock
- 1/4 cup heavy cream
- Prep the pork chops: Working one at a time, place the pork chops between 2 pieces of plastic wrap or parchment paper. Use a meat mallet or rolling pin to pound the pork chops to 1/2-inch thickness. Add the flour to a shallow dish or large plate for dredging, seasoning with 1 teaspoon kosher salt & ground black pepper to taste. Dredge both sides of the pork cutlets in the flour mixture, shaking off any excess flour. Set aside.
- Sear the pork chops: Add the olive oil to a large, heavy-bottomed skillet over medium-high heat. Once the oil is shimmery & hot, carefully add the dredged pork cutlets to the skillet. Work in batches, as needed, to avoid over-crowding the pan. Sear the pork 3-4 minutes per side, until deeply browned. Transfer to a plate & set aside. Reduce the heat to medium.
- Crisp the prosciutto: Add the prosciutto to the skillet. Cook, stirring constantly, 2-3 minutes, until crisp. Transfer the prosciutto to a plate & set aside.
- Brown the mushrooms: Add the butter to the skillet. Once melted, add the mushrooms & shallot. Season with 1/2 teaspoon kosher salt & ground black pepper, to taste. Cook, stirring occasionally until the mushrooms soften & deeply brown around the edges. Stir the garlic & thyme into the skillet, cooking 1-2 minutes until fragrant.
- Build the marsala sauce: Deglaze with the marsala wine & chicken stock, slowly pouring it into the skillet while using a wooden spoon to scrape up any browned bits that may have formed on the bottom of the skillet. Increase heat to medium-high, bringing the mixture to a boil for 2-3 minutes, until reduced slightly. Add the heavy cream to the skillet, stirring to combine. Add the pork chops back into the skillet, nestling them into the sauce. Cook 2-3 minutes more, stirring occasionally.
- Serve the pork chops topped with mushrooms, crispy prosciutto & creamy marsala sauce. Serve with mashed potatoes, polenta, or pasta as desired. Enjoy!
- Marsala is a fortified wine, meaning it is a wine that is “fortified” with a distilled spirit, most often fortified with brandy. It has amazing rich caramelly & vanilla notes & is wonderful to cook with. You should be able to find marsala in the fortified wine section at your favorite wine or liquor shop. Marsala labeled “Fine” (fino) or “Superior” is great for cooking. If you cannot find marsala, the closest substitute for this recipe is Madiera, a Portuguese fortified wine with similar flavor profiles to marsala.
- 10-Minute Meal Prep: Most of the prep work involved in this pork marsala recipe is chopping veggies. Chop them in advance, storing in individual airtight containers in the refrigerator for up to 5 days. When you’re ready to make dinner, all you have to do is pound out the pork chops & get cooking – seriously so easy!:
- Finely dice 1 small shallot
- Quarter 16 ounces cremini (baby bella) mushrooms
Keywords: pork marsala, pork chop, creamy, Italian, American, easy, weeknight, meal prep
Recipe & Food Styling by Jess Larson, Plays Well With Butter | Photography by Rachel Cook, Half Acre House.
Obsessed with Pork Marsala? Here are a few more classic Italian Recipes you’ll love:
- Another Italian-American staple: Pasta Marsala
- A classic, with a twist! Gnocchi all’Amatriciana
- Another classic: PWWB’s Best-Ever Bolognese, & put it to use in this Lasagna Bolognese
- Hearty, rich comfort food: Slowly Braised Pork Ragu Pappardelle
- Quick & easy:5-Ingredient Pomodoro Sauce
- Perfect for weeknights: 20-Minute Spicy Italian Sausage & Peppers Pasta
- All PWWB Pasta Recipes
- All PWWB Italian Recipes
Thank you so much for reading & supporting Plays Well With Butter & the companies I partner with to keep bringing you great original content. I only feature brands & products I truly love & use on the reg in my own home. All opinions are always my own!