Sweet Marsala wine sauce is like nectar of the gods, it transforms simple chicken, veal and beef into something extraordinary, and now I’m here to tell you it does exactly the same for pork, in fact pork chops marsala is becoming my new favorite.
The second the Marsala wine splashes into the pan your kitchen will smell absolutely amazing, the aroma is deep, rich and bold and as it simmers down it gets even better. It doesn’t take much time at all to get this flavorful meal on the table so it’s really good for mid week as well as for guests, the other bonus is everything goes into one pan!
You can serve this with angel hair pasta, it’s divine with garlic mashed potatoes, or if you prefer no carbs at all try it along side sautéed spinach or kale in garlic and olive oil. Which ever way you choose you can’t go wrong!
Dollops of mascarpone cheese gets whisked into the pot with the pork chops and Marsala, it thickens the sauce to the perfect consistency as it slowly cooks down, the end result is a sauce so rich and creamy that you’ll want to drink it!
The mascarpone really takes this dish over the top.
Pork chops Marsala is so full of flavor, the pork is tender and juicy, the sauce is creamy, it comes together quickly and you know what? The presentation is so elegant! Whats not to like?
Gather up all these ingredients and make this as soon as possible, this is what I call pure comfort food!
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- 2-4 pork chops
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 minced garlic cloves
- 1 yellow or red onion cut into rings
- 1 box of crimini mushrooms left whole, stems removed
- ¾ cup sweet Marsala wine
- ¾ cup chicken broth
- 3 tablespoons mascarpone cheese
- fresh thyme and parsley
- Sprinkle chops with salt and pepper, add to a heated skillet with 1 tablespoon of melted butter and 1 tablespoon of olive oil, remove when brown.
- Add remaining oil and butter, brown your garlic and onion rings, remove.
- Add mushrooms and saute till all juices evaporate then add Marsala, deglaze pan and reduce by half.
- Add broth and a couple sprigs of thyme and let that reduce.
- Add chops and all juices back in the pan along with the mascarpone cheese, whisk in until melted, then cover and simmer until chops are cooked through and sauce has thickened.
- Garnish with chopped parsley and thyme.
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I’m Marie, a wife, mother, mother-in-law, and gramma of two beautiful girls. My passion is food, clear and simple but especially Italian food, hence the name of my blog, Proud Italian Cook. I want you to feel right at home here so grab a cup of coffee, I’ll get the pastries, take a look around and enjoy your visit! {
Love this recipe! I used it for an italian social eating on http://www.eatvibe.com and had such a success! Thank you!
You are an amazing cook. I love your recipes. Could you please explain how to “…add Marsala, deglaze pan and reduce by half…”
Linda, When you add the wine to the pan it deglazes the bottom and picks up all the tasty bits, let it simmer for a while and the alcohol will start to reduce, reducing just gets rid of the heavy alcohol taste, that’s all. Hope this helps!
Can I use dry marsala instead of sweet ?
Sure Stephanie, either works well.
Marie; Another outstanding recipe from you.
This was so delicious and my husband just loved
the marsala sauce. Best pork chop dish we have
had in a very long time. Will definitely be
making this again.
So happy that I found your beautiful and tasty
nlog.
Denise
Marie, your vegetarian’s can make this dish, do everything without the pork chops and at the very last add Boca Burgers. My daughter is a vegetarian and I even make Chicken noodle soup without the Chicken. I never used Mascarpone cheese, can I sub with cream cheese?
Marie: My sister Brenda made this a few weeks ago for my daughter and me when my wife was travelling. It was sensational. I’m making it today for my family. Tim
So glad you liked it Altomonte!
Can’t wait to try…..I’ve been to Italy and this looks as if it were made in someone’s kitchen……grazie
Marie, Thank you for this amazing recipe! It literally made my family’s eyes roll back in their heads at the table. I went for the carbs and made the homemade garlic mashed potatoes. The rich and creamy sauce spooned over the potatoes was heavenly! I can’t imagine this dish without it. A perfect side to make the most of such an incredible sauce. By far, the best recipe I’ve ever found online!
Becca, Thank you! I’m so glad you and your family liked it!
This is without a doubt, the most delicious recipe that I have made from you!! I have made it twice in the past 10 days…and today I had the 1 pork chop that was leftover, and I can tell you from experience, the flavors only get better after sitting together!!! I didn’t have marscarpone cheese for either time I made it, and I was too lazy to go back out to the store, but I substituted a small amount of cream cheese, and it was amazing. I can only imagine how much MORE amazing marscarpone would be!! THANK YOU!!
Thank you Janna for sharing!!!
I can’t wait to try this receipe. My family is from Siciliy. I have a friend that is looking for a receipe that her mom use to make years ago, there are from the Norther Italians. All as I know is that it is a Casserole, with tomatoes, potatoes, onions and beef ribs.
I made these for my Grandson as a test for a dinner party last week I’m having this weekend. I also made it with chicken to compare the tastes as I didn’t want my guests to have to deal with bones. I must say it was wonderful both ways. The aroma that filled my home made everyone who came inside ask what it was & they all wanted a taste. I’m making the chicken version this weekend and I cant’ wait to get the rave reviews that I know will be forthcoming. I did not have sweet Marsala on hand only the regular which was wonderful beyond words. By the way my grandson’s test meal received tons of reviews from him. He even told everyone he came in contact with it was the best he ever tasted! Marie, keep them coming! Thank you for your wonderful website!
Wow Darlene, I’m beyond thrilled! Thanks for writing and letting me know, have fun this weekend!
Made this the other night pared with rustic garlic mashed potatoes. Delicious!!!! Thank you ever so much.
Yes, Marsala rocks – no doubt about it. Now that little bit of mascarpone – just brilliant. Just a wee bit rich. And I’m more than a wee bit happy.
Looks lovely. The pictures make me hungry!!
You said that right, Marie: Marsala is like the nectar of the gods. Anytime I read that Marsala is in a recipe, I’m swooned! Never have I ever thought of doing pork chops with it . . . got some in the freezer from my recent trips back to the Midwest to use for this recipe! Oh thank you!
I made your Pork Chops Marsala or the first time last night and they were a huge success. Absolutely delicious and fairly quick to prepare. Thank you for sharing your culinary talents with the rest of us.
Dear Marie like always look amazing and delicious, absolutely nice pictures, gloria
xo
Thank you! They are not that thick so I will start with half on hour. I’ll let you know how it goes, the pork is browning now and the kids are drooling of the beautiful photo!
Hi Marie,
My family and I love all of your recipes! What is the approximate cooking time for 4 bone in chops?
Thanks!
Margaret, It really depends how thick they are, but if you have the lid on simmering it’s usually less than an hour, I would just keep checking.
Can smell those marsala aromas all the way over here in California.
Another winner Marie!
Can I just tell you how much I’m drooling over this? Pass me second helping, K?
I adore your photos and now have an acute hunger attack – this looks so unbelievably delicous!
First, I love your new blog format! It is SO much easier to read and now I can PRINT a recipe!! Yea! Second, I have some frozen porkchops in the freezer and a small amount of Marsala I need to get rid of…perfect! Hopefully my kids will like it 😉 Thank you for sharing!!
Hi Marie! I am so happy that I found your blog and Facebook. You are an unbelievable cook!!! This pork dish is out of this world. My husband fell more in love with me because of it. I can’t wait to try more recipes. Thank you so much for sharing your recipes. I hope you come out with a cookbook or maybe you already have one.
Blessings,
Gennie
Meat dishes using Marsala are always a fav in my family. My mother used to use sherry but I prefer the depth of Marasala (and always have a little sip when I’m cooking with it). Must try the mascarpone with it!
Marie, this looks fabulous. It’s going to be a weeknight dish I think.
What a delicious recipe! Made it tonight using chicken. A hit with my family! Thanks!!!!
Hi Marie – I love your new recipe plugin. It makes it so much easier to print out a recipe. This one I’m saving for sure. Your photos are absolutely stunning. Love your new look!
Always loved your recipes but today I am ecstatic that they are printer friendly !
I will now start a folder exclusive to Proud Italian Cook…
Will you be doing this for all recipes both past & present ?
Annette, unfortunately it won’t be past recipes because I would have to go in and reformat all of them, so for those I still have the printer friendly link where you can remove the photos and print, but from now on moving forward they will all be formatted on my new recipe plugin. So glad you like it!
Marie, I’m going to try this recipe tonight. I do like your new recipe plug in. Keep the wonderful recipes and photo images coming! Thanks, Becky
Brilliant! Such an easy way to make a creamy sauce! Your photos are indeed tempting. If I could only get Mr. Rosemary to like pork with something other than sauerkraut!
I love that all of your dishes are so colorful! Usually Marsala sauces end up being brown. Just brown. But not here! Here it looks like a magically colorful dish! I am a vegetarian, so I won’t be making this, but I just love looking at your pictures 🙂
You’ve done it again Marie. – tempted me with another delectable dish. You always inspire me to make whatever you’re cooking and this is no exception. You really need to publish a cookbook.
Oh my, you have captured that wonderful dish so well on your photos! i used to make pork in marsala sauce all the time when a young bride [eons and eons ago!], but somehow have not thought of it for ages!! Have a few friends coming next weekend: know what they are going to get!!!
Yum. – question what cut pork chops works best for this amazing looking dish and — is all marsaa wine sweet? Thank you for blogging mouth watering recipes and a great read!
Lisa, I prefer bone in pork chops, and Marsala wine comes sweet and dry, but I like the sweet better for this dish.
Such a beautiful dish-your photography is outstanding as is I am sure the wonderful delicacies from your kitchen! Wow~ new follower!!!
Hi Marie, It’s difficult for me to get away from your pork chops with the creamy thyme sauce. I make them all the time. All the time! We were able to secure a pig from a 4H project, so chops abound! I’m in the boonies, so will have to scout out the sweet wine and as soon as I do, I’ll give this a go. Looks wonderful!
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I love the addition of mascarpone cheese. Will be trying this soon. xo
Beautiful photo!
I could lick the screen!!!!
Wow….I am drooling just from the pic! Now where is that bottle of Marsala in the house?? Grazie!
Please add me to your website. Thanks.
This dish looks so amazing — I can practically smell it’s wonderful aroma through my computer! I have pork chops in my freezer…now if I can find Sweet Marsala wine and mascarapone cheese in Colorado, I’m all set to make this!
Welcome to the blogging world Nancy, I promise, you will have a ton of fun!