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!
- 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.
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! {
