Description
Pan-fried pork chops & deeply caramelized mushrooms served smothered in a creamy marsala sauce. Enjoy this Creamy Pork Marsala with Mushrooms on its own, or pile it atop pasta, polenta, or mashed potatoes for the ultimate Italian-inspired comfort food meal.
Ingredients
Scale
- 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
Instructions
- 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!
Notes
- 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