Pork Marsala Mushroom Skillet (Printer-Friendly)
Juicy pork and mushrooms simmer in a Marsala wine sauce for a flavorful Italian main in under 40 minutes.
# What You’ll Need to Cook:
→ For the Pork Chops
01 -
4 boneless pork chops, 2.5 cm thick
02 -
salt, to taste
03 -
freshly ground black pepper, to taste
04 -
65 grams all-purpose flour, for dredging
05 -
30 millilitres olive oil
06 -
15 grams unsalted butter
→ For the Sauce
07 -
30 grams unsalted butter
08 -
225 grams cremini or button mushrooms, sliced
09 -
2 garlic cloves, minced
10 -
120 millilitres dry Marsala wine
11 -
240 millilitres chicken stock
12 -
1 teaspoon fresh thyme leaves or 0.5 teaspoon dried thyme
13 -
120 millilitres heavy cream, optional
14 -
salt, to taste
15 -
freshly ground black pepper, to taste
16 -
1 tablespoon fresh parsley, chopped, for garnish
# Steps to Prepare:
01 -
Generously season pork chops on both sides with salt and freshly ground black pepper. Lightly dredge each chop in flour, shaking off the excess.
02 -
Heat olive oil and butter in a large skillet over medium-high heat. Add pork chops and sear for 3–4 minutes per side until golden brown. Transfer to a plate; they do not need to be fully cooked.
03 -
Add 30 grams butter to the same skillet. Add sliced mushrooms and sauté for 5–6 minutes until browned and softened. Stir in minced garlic and cook for 1 minute until fragrant.
04 -
Pour in Marsala wine, scraping up any browned bits from the bottom of the skillet. Simmer for 2 minutes to slightly reduce the liquid.
05 -
Stir in chicken stock and thyme. Bring to a simmer and cook for 3–4 minutes so flavours blend. If using, add heavy cream for a richer sauce. Adjust seasoning with salt and pepper.
06 -
Return pork chops to the skillet, nestling them into the sauce. Reduce heat to low, cover, and simmer for 8–10 minutes, or until the pork reaches an internal temperature of 63°C.
07 -
Sprinkle with chopped parsley before serving. Offer hot with mashed potatoes, buttered pasta, or steamed vegetables on the side.
# Extra Cooking Tips:
01 -
For best results, use uniformly thick pork chops with trimmed fat for even cooking and minimal greasiness.
02 -
Allow seasoned chops to rest before dredging to enhance flavour and texture.
03 -
Utilize a heavy-bottomed skillet and ensure it is preheated before adding the pork for optimal browning.
04 -
Clean mushrooms with a damp paper towel instead of rinsing under water to maintain their texture.