Lightened Up Pork Chops Marsala is an easy one pan dinner that comes together quickly! The pork chops don’t dry out with the delicious mushroom marsala sauce served on top.
I really don’t know why pork chops get such a bad reputation. I only recently discovered my love for pork chops, with creole seasoning, grilled to perfection, after we received bone-in chops in our meat CSA. They’re just so good. And CHEAP! What could be better?
This Lightened Up Pork Chops Marsala recipe is an adaptation of the chicken marsala recipe in The Skinnytaste Cookbook. If you like chicken marsala, you’ve got to try making it with pork chops. The pork chops stay super moist with the same delicious, savory mushroom marsala sauce that’s perfect served over pasta or mashed potatoes.
Of course, these pork chops come with a story. The West Loop of Chicago where I work is also known as the meat packing district. The area of town used to be filled with factories and is slowly being taken over by trendy restaurants, bars and apartment buildings.
Since there’s a butcher at about every block near my office, I decided to check out one called Peoria Packing Butcher Shop. Oh boy, was I in for a treat. A meat treat.
I dragged my sister along, and in we stepped into a store-sized refrigerator full of meat. It’s like a meat farmer’s market! Large tables are stacked high with literal piles of raw meat – every kind of meat you can imagine. Then, everyone fends for themselves. You put on plastic gloves, grab a few plastic bags (like the kind in the produce department), and GRABA DA MEAT. I got short ribs, pork chops, ground beef, and a roast.
Definitely a different experience – but fresh, high quality meat at a great price makes it work it.
Save RecipeIngredients
- 2 large boneless pork chops
- salt and pepper, to taste
- 1/4 cup plus 1 teaspoon all-purpose flour
- 1 tablespoon unsalted butter
- 2 teaspoons olive oil
- 3 garlic cloves, minced
- 1/4 cup finely chopped shallots or onions
- 11 ounces sliced mushrooms
- 1/3 cup Marsala wine
- 1/2 cup chicken broth
- 2 tablespoons parsley
Instructions
- Cut pork chops in half horizontally to make four cutlets. Season each with salt and pepper.
- Place 1/4 cup flour in a shallow bowl. Toss each pork cutlet in the flour to coat. Tap off excess.
- Heat 1/2 tablespoon butter and 1 teaspoon olive oil in a large pan. Sear pork until browned on both sides and cooked through - about 3-5 minutes per side. Remove and set aside.
- Add the remaining butter and oil to the pan. Cook garlic and shallots until softened. Add in the mushrooms, plus more salt and pepper, and continue cooking until soft and golden.
- Add in 1 teaspoon flour and stir into the vegetables. Add Marsala wine, chicken broth and parsley, and stir for about 2 minutes until it begins to thicken.
- Add the pork back in and let simmer in the sauce about 5 more minutes. Serve immediately.
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