Pork Chops Marsala

"I got this recipe out Cooking Light. We found it delightful!"
photo by K9 Owned photo by K9 Owned
photo by K9 Owned
photo by diner524 photo by diner524
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  • Heat a large nonstick skillet over medium-high heat. Place a 1/4 cup flour in a shallow dish. Dredge pork in flour. Coat pan with cooking spray. Add pork to pan; cook 4 minutes on each side or until browned. Remove pork from pan.
  • Add shallots, garlic, and mushroooms to pan; saute 3 minutes or until moisture evaporates. Add remaining 2 tblsp. flour and thyme to pan and cook for 1 minute, stirring well. Combine chicken broth and Marsala, stirring until smooth. Gradually add broth mixture to pan, stirring constantly with a whisk; bring to a boil. Reduce heat and simmer 2 minutes or until sauce thickens.
  • Return pork to pan; cook 2 minutes or until desired degree of doneness, turning to coat. Sprinkle with salt and pepper.
  • Serve with mashed potatoes. Garnish with thyme sprigs, if desired.

Questions & Replies

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  1. Very good recipe. I swapped the fresh thyme for some dried italian herbs and added the salt and pepper with the herbs and flour. This recipe allows for simple substations, I like that. Next time I'll up the amount of marsala and add heavy cream as I read a few others have done. We served ours on a bed of zuchinni "noodles" that we made with our Veggetti...they were a great option if you're trying to cut back on carbs and/or calories.
  2. EXCELLENT!!!! This is going to become a staple in our house!! It's fairly low calorie too, considering how tasty it is it's hard to believe how low cal and fat it is! We did add about 2 tsp of EVOO to the pan instead of the spray--I was afraid the pork would stick. FABULOUSNESS AND EASY!!!
  3. This was easy and delicious - and definitely the best Pork Marsala I have made! I used a dry Marsala wine, and two portabello mushrooms, as those were what I had on hand, and since I had no shallots I just used a regular onion. I served it over instant mashed potato and my husband demolished it! I followed Cindytc's advice and used 1/2 cup Marsala and added a big blob of plain yogurt at the end to thicken the sauce a bit. <br/>It's a keeper!
  4. I just love marsala and this recipe fitted our tastes perfectly...The only thing I changed was to up the marsala to 1/2 cup and added 3 T. heavy cream at the end....it thickened up perfectly and everyone raved.
  5. This was just wonderful! All the flavours worked so well and it was very easy to put together. Definately on our pork chop rotation now! Thanks so much for posting this :) Made for Ali Baba's Babes - ZWT5


<p>I live in Hilliard, Ohio and I work for a restaurant equipment and design distributor. I hated to cook when I was young and did not really have a passion for it until I married my husband 13 years ago. He's a Mikey - will eat just about anything so he is a lot of fun to cook for. It is hard to say what my favorite cookbook is. I have the standard Betty Crocker that is about 30 years old and so beat up. But it is great for the basics. I love Taste of Home and other cooking magazines such as that. I tend to spend my time reading recipes, clipping them out and then storing them in a notebook according to category to be tried at a later date. Needless to say, the notebook is overflowing with recipes that have not been tried yet!!! <br /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /> <br /> <br /> <br /> <br /> <br /> <br /> <br /><img src=http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/AMPageBanner.jpg alt= /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/participantbannerzwt5.jpg border=0 alt=Photobucket /><br /> <br /> <br /> <br /> <br /> <br />src=http://i270.photobucket.com/albums/jj81/HokiesLady65/Recipezaar%20Album/iplaytagin.jpg&gt;</p>
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