Herbed and garlic pork with a sweet Marsala wine--easy to make!
Herbed and garlic pork with a sweet Marsala wine--easy to make!
Delicious and a keeper in my recipe box! I had no Marsala so used red wine with a shot of whiskey and a chicken bouillon cube instead. I also cut down on the mushrooms because I didn't have enough - didn't hurt the taste a bit. I didn't want to stir the sauce while the pork chops are still in the skillet so removed the chops into a baking dish, cooked the mushrooms, garlic and wine for 5 minutes in the skillet, poured the sauce over the pork chops and baked in the oven at 350° for 10 minutes.Read More
Delicious and a keeper in my recipe box! I had no Marsala so used red wine with a shot of whiskey and a chicken bouillon cube instead. I also cut down on the mushrooms because I didn't have enough - didn't hurt the taste a bit. I didn't want to stir the sauce while the pork chops are still in the skillet so removed the chops into a baking dish, cooked the mushrooms, garlic and wine for 5 minutes in the skillet, poured the sauce over the pork chops and baked in the oven at 350° for 10 minutes.
I wanted to do something nice for my wife (of 30 years), so I figured I would try cooking something. I tried this recipe, and my wife loved it! did I mention this is only the 2nd thing I ever cooked, not counting BBQing.
Not necessary to measure precisely, as I'm sure the submitter would agree. Excellent combination of ingredients resulting in an excellent dish. Rather than stirring in extra Marsala as suggested by the submitter, however, when the sauce became too thick, I thinned it out with chicken broth. Indescribably delicious. Serve with a simple, lightly seasoned pasta.
My husband said they were the best chops he'd ever eaten and to give it 5 stars. I didn't have any mushrooms but since the chops are THE THING it worked out well. BTW - I brined the chops in 1/4 cup table salt to 1 qt of water for 30 minutes. It makes them juicy and not dried out when cooked. Just rinse them off after 30 minutes, blot with a paper towel and proceed with the recipe. It will NOT make them salty. Brining works with chicken too. I also added some heavy cream the last 5 minutes of cooking time. Excellent recipe.
I'm a simple man on a quest for good food that's easy to make. I won't sacrifice taste to appease my laziness, but easy is important. Once we reach the double digits on ingredients, I get nervous. When I set out to make this, I thought it would be a challenge...especially with that ever present fear of ending up with dry pork. My fears were unwarranted. This was insanely easy. I used thin sliced, center cut pork loin chops so I didn't have to pound it thin. I even mixed the flour and spices in a ziplock baggie, and threw the meat in so I didn't dirty another bowl. Threw in a pre-sliced package of baby bella mushrooms so I had almost no work at all. For those contemplating taking the meat out while the sauce thickens out of fear of overcooking, fear not. The wine in a covered pot apparently takes care of that. Last fear was that the marsala would be a strong flavor. Nope. It blended beautifully. Easy? Absurdly so. Taste? Delicious. That earns it a solid home on the regular rotation at our house.
This recipe is super easy and tasted great. I subsituted cabernet for the marsala so I didn't have to buy a whole bottle of wine and it tasted almost the same. My husband said it was resturant quality. I served it with red smashed potatos with feta chesse and sweet carrots. Prefect meal.
Very good! The pork chops were so tender you didn't even need a knife! I finally found a good pork chop recipe! Thank you!!
Wow! Found this recipe on allrecipes at 5pm and had marsala for the famiily at 5:45. Everyone loved it even with my substitutions. Didn't have marsala or mushrooms so used cooking sherry and green onions. Delicious! Can't wait to try it with the right ingredients!!!!! A definite keeper!
Made this for dinner this evening and I have to say it was fantastic. The pork was truly the tenderest I have eaten, cut with the fork tender. I did remove the meat & let the sauce simmer by itself to let it thicken a bit. I served it with "smashed" red potatoes which were made with chives & sour cream. I paired it with a cabernet sauvignon which offset the sweetness in the Marsala sauce. This is on my list of favs.
I made this recipe the other night and even my picky grandchildren loved it! I used fresh garlic only. I seasoned the pork with salt and fresh grounded pepper before I fried it. That was the only change I made to the recipe. YUM YUM! Will make again and again!
Very good!! I made this last night using thick, bone-in chops. Obviously, since they were bone-in, I skipped the pounding. I followed the recipe pretty closely, but did cut back quite a bit on the flour, butter and olive oil. I did change the process by first sautéing my mushrooms and removing them from the pan. Then I seared the chops and removed them also. I sautéed my garlic until just fragrant and deglazed my pan with the marsala wine. Added back the mushrooms and chops, covered and simmered for maybe 10 minutes. We enjoyed this and would make it again!
I thought the change from chicken to pork was great idea. I can't say I know exactly what the original recipe tastes like, as I made some changes. I added a 1/2 cup heavy cream and reduced the the marsala to 1/2 cup as well. I also saute'd the mushrooms (crimini) with butter/olive oil and garlic prior to making to the sauce. At the end I added a ts of lemon juice and 2 more T of marsala wine. It tasted great!
My family loved this recipe. I have made chicken marsala many times before but I never thought about doing it with pork. I followed the recipe closely. The only changes I made were that for the sake of time and mess I didn't pound the pork. I breaded it with a mix of whole wheat flour and regular flour. I cooked it at a low temp for a longer time so it would cook through. And at the end before putting the lid on it, I added fresh parsley and a little Parmesan cheese. It was great...thanks!!!!
Delicious! I used pork tenderloin as it was what I had on hand. I cooked the pork, added the garlic, a lot of mushrooms and stirred briefly. When the sauce thickened, I added a little chicken broth to loosen it up to my liking. A lovely dish this is! The pork is tender, juicy and seasoned just right. The sauce is flavorful and savory. I love the taste of the marsala in the sauce. The mushrooms are a nice addition and gave this sauce an earthy flavor as well as texture. I served the pork marsala right over angel hair pasta (lightly seasoned). I further complemented this dish with, "Green Beans with Smokey Bacon Vinaigrette," also from this site.
My husband and I really enjoyed this entree as a weeknight meal. I used the ingredients as listed, except for cutting the butter and olive oil about in 1/2. Bought Marsala from the liquor store for about $5 instead of buying more salty Marsala cooking wine from the grocery store. Cooked in a nonstick electric skillet at 325 degrees. The result was a moist and flavorful chop. Yum!
I made this for my picky husband last week and he loved it! He requested it for dinner again tonight. Because of our busy schedules I just threw everything but the flour in the crock pot for about 5 hours, then added the flour just before serving and it turned out wonderfully!
made this tonight and followed direction as well as ingred. to a "T" and it was delicious. I made garlic mashed potatoes to go with it and steamed broccoli. I can't rave enough about it. Good thing I pounded the chops. They were so tender. Had to add a little water to the sauce, it was too thick but other than that it was delicious. I thought the garlic was a nice touch.
I have to say this was a surprise - I thought the recipe sounded good but it was better than good - it was excellent! My hubby gave it 5 stars - I'd have given it more if possible. I followed the recipe pretty closely. I used boneless pork loin slices which started out about 3/4 inch thick and pounded them to about 3/8". After pounding I sprinkled each with some seasoned salt before dredging in the flour/spice mixture - I didn't add salt to the flour mixture because of the seasoned salt. Then proceeded as the recipe states. I added some extra mushrooms because we love them. I served this with steamed basmati rice and steamed, buttered broccoli. I'll keep this one for easy quick meals and will also use it for company. Thanks for a great reciepe!
Excellent! The pork is fork tender and the sauce is so good! Followed the recipe with the exception of using a little seasoned salt in place of the garlic salt (I am out) and used 3/4 cup Marsala and 1/4 cup chicken stock in place of 1 cup Marsala due to shortage of wine on hand. I won't hesitate to make it exactly like this the next time. For our taste, this amount of wine was perfect. Quick, easy recipe with outstanding results. Thanks for sharing!
This was an excellent dish; very easy to make! Everyone at my house loves mushrooms, so I doubled the amount called for. I've never had it as good in a restaurant!
Delish...Marsala quantity can be adjusted with chicken bouillion...mushrooms ads a lot...really good rest as is...used boneless loin chops...
We didn't like this at all. The flavor of the Marsala was overpowering. Net time, i might add 1/2 cup of the wine to 1 cup of gravy.
This was good, not great and needed much more seasoning. I thought the pork/sauce was bland. In fact, I thought the sauce needed a little more umf to take away the sweetness of the marsala wine. Thanks for sharing.
This is the best recipe I have tried on AR. I followed the recipe except I added a little more garlic (we love garlic at my house). I had friends over and they loved it and asked for the recipe. A definite keeper.
Absolutely delicious! Did add a squirt of lemon before serving and did not have fresh mushrooms-jsut used a can. Wow-you have got to try this!!
My husband and teenage son loved it! I used some Merlot I had on hand instead of marsala and a small can of sliced portabella mushrooms instead of fresh. It took a little longer than I thought but was worth it!!
very good. I paired this with rice and it was delicous. the prefect amount of garlic salt, powder and minced. Fabulous!
Browned pork chops in olive oil with salt, pepper, and oregano...then added green onions, cooked...added mushrooms and garlic...saute everything..added 1 tbs of flour, then added marsala, about a cup of chicken broth, 3 tbl of half and half, and 2 tsp. of rosemary, cooked til pork was done and sauce thickened, added fresh parsley
You use what you have in the cupboard if you can. But I use fresh ingredients if possible, and season the sauce with some sort of broth or stock or bouillon. Also, I find the meat is much tastier if I first marinate it for 30 - 60 minutes in wine, garlic, salt, Worcestershire, black pepper, and basil.
Very yummy! Made this while drunk and everyone loved it. Well, everyone who wasn't passed out loved it....
This was simply awesome. My boys were licking their plates...every bite was ummmmmm so good!!!! I probably used more mushrooms than it says to though. and I also used slap ya mama cajun seasoning. a KEEPER!
Quite tasty. Men in family thought is was terrific. Fast, easy to prepare recipe. I sliced pork tenderloin into 1/4 inch medallions, and did a quick pound with the knife blade. Came out fork tender. Served with mashed potatoes and fried squash. A good combo. The flavor lacked something for me, but I cannot put my finger on it. My brother says this is a keeper, so I will try again.
This was good, and relatively simple to make. Only real change I made was that I browned the pork, then removed it from the pan. Once the mushrooms were cooked and the sauce was reduced, I added the pork back in.
This was a "Hail Mary" dish. My family gave it 6 thumbs-up! I did add 1/2 cup heavy whipping cream to the marsala sauce. Added some chopped green onion and red onion. Followed one review which suggested not cooking the chop in the sauce, although I may do that in the future....just wanted to makes sure everyone liked the taste of the sauce. Thank you Junnieann. Great Recipe!
Easy to make and flavor delicious. I pulled the pork out first in order to cook up the mushrooms and garlic. Then moved to the side to add the pork to bottom. Moved mushrooms on top, added the marsala wine, covered and cooked for the 15 minutes suggested. Perfect taste. Thank you for this recipe. Will make many more times in future.
It deserves more than 5 stars, it was easy, smells great and everyone enjoyed it
One word - DELICIOUS! Made this for dinner last night and my DH and I ate all six thin chops. I do not usually fry food but I really wanted to try this recipe. It is very easy to make and your meal will be on the table in a matter of minutes. The only change I made was to not use any salt but followed the recipe to a "T" the rest of the way. Would definitely make this again. Thanks Junnieann for the marvelous recipe.
Wow!!!!!!!!!!!! Just.....wow!! I followed the recipe exactly...and this was so delicious!!! It ranks in the top 10 best meals I have ever made hands down. It was so easy to make as well!! I paired it up with some brussel sprouts and red potatoes and green beans! Next time I'll add some brown rice to help soak up the rest of that delicious sauce!!! Thanks for the recipe!!!
Loved this recipe. Like most comments pork was so tender you don't even need a knife!! A perfect easy recipe as is, but I did add a little splash of heavy cream at the end just because we love cream. Definitely a keeper!
there is a lot of garlic in here/I was a little afraid but I did make it as instructed (mostly). In the end there is not too much garlic in it. The one change I did make was I used white wine plus 2 TB sherry (for a bit more body) since that is what I had on hand/drank the last of the red wine last night! I think with the mushrooms and "white" meat/pork using the white and sherry worked just fine. I only had 2 thick cut pork chops on hand so I cut them into thirds and pounded the "downsized" chops out thin. Like the other posters, I browned my chops separate from the mushrooms and added the chops back in at the end.
Very good dish, the only thing is that I served it with rice and my husband said next time serve it with a side of veggies like brocoli and califlower. Dish comes out to dry for rice
This turned out very good. I did add a lot of extra pepper because it was a little bit bland.
Outstanding Recipe.... The only thing I will do different is having the center cut chops custom cut 1/4 inch thick so they get super thin when pounded out. This is a great entree for a romantic candlelight dinner!
Delicous!! I had to cook in two batches of pork because my frying pan wasn't big enough I think it is impotant to use a metal pan for the browning part. Teflon just doesn't work well for browning. Great recipe!!
Very easy and very good. I am constantly amazed at the recipes on this site, almost every one I have tried has turned out delicious!
This did not work out well for me. I was pretty disappointed. The sauce needs something else like stock because the wine overpowered the dish. My pork turned out tough but that is my fault. I've made chicken marsala many times before and I was excited to try it with pork. Unfortunately, it didn't work out.
Very good and pretty simple. Family loved this one.
I have been looking forward to trying this recipe, but wound up a bit underwhelmed. I make Chicken Marsala and really like it, but the recipe I have for that includes the addition of some dry Sherry and heavy cream to the sauce. Really makes a difference. This wasn't bad, just wasn't AS good. The only change I made to this recipe was because it calls for salt, garlic salt, quite a bit of garlic powder AND then also minced garlic. Yikes! So I cut that down a bit. I'm going to give it another go eventually, but adjust it to my preferences. Thanks for sharing the recipe.
Quick, easy, delicious. I used about half marsala, and half cooking sherry, as that's what I had on hand. Everyone enjoyed this. Will definitely make this again. Thanks for the recipe!
The flavor was real good but the sauce did not thicken up like I expected. The pork was real moist & the more mushrooms the better because of the way they cook down.
Turned out great, but sauce was thin. My raw mushrooms wouldn't fit in the skillet with the meat, so I had to saute some of them separately. When I added them to the meat, I think the additional butter might have caused the sauce to become too oily/thin. My whole family still loved it, and the pork was surprisingly tender as others have mentioned. I will certainly cook again, but with a larger pan :)
I was looking for something different to do with the pork roast I had today and saw this recipe. I gave it 4 stars for originality, but thought it was a bit heavy on Marsala flavor so I went 2 for one beef broth to wine. Much more subdued flavor but got rave reviews. Instead of chops I cut the roast on a bias to make 1/2 thick "steaks" Really tender, also used portobello mushrooms. Thanks for the idea, turned a ho hum pork dinner into a meal we'll have often.
Great recipe!!! Had to reduce garlic due to daughter but still fantastic.
Excellent recipe, super easy. I served it with white rice and carrots.
Sauce was lovely but meat was a little tough
Husband loved this recipe. I substituted chianti for the marsala and doubled the mushrooms.
Really liked the flavor and ease of preparation!
This was easy and delicious. I had a similar recipe but I like this better. Next time I will skip pounding the chops and buy thin pork loin chops with the bone.
Yeah so FYI if you make this exactly how it's worded the pork will come out over cooked and dry. After you sear the pork take it out and tent with foil then turn the heat up to high and boil the sh#$ out of that sauce for like 7 minutes. Then put the pork back in and lower heat to simmer for 5 minutes. Flavor is good.
Delicious! This is a keeper...my husband and 3yo scarfed it down! Served it with bow tie buttered pasta and a beet salad.
Absolutely FABULOUS! Choose mushrooms wisely...use crimini mushrooms or good gosh if you can get them morels would take this to another planet! Don't use marsala cooking wine. It's way too salty among other things. Use the drinking stuff. This might help you from ending up like Sue1.
Very good! served with mashed red potatoes and oven baked asparagus! yumm. The Marsala flavor was way to strong for us, so I opened a can of low sodium beef stock(chicken would do) added the left over flour from pork chops to made a very nice mushroom gravy. I also added fresh finely chopped parsley to this gravy. yummm!!
I really liked this recipe, the kids weren't so hyped about it. Basically anything with wine in it my clan shy's away from. Next time I'm gonna try it with white wine to see if they like it better.
love it! used boneless pork loin chops and didnt turn out dry, was nice tender and moist. Bravo!
Awesome pork recipe ! The only thing i added was 1 small onion & chicken broth.
This dish is wonderfully full of flavor. The pork turned out tender and juicy every time I have made it. There is only one small change I have made and that it to add a few cloves of sliced garlic along with the onions.
I have made this recipe three times now, and I am still amazed at how good it is. The only thing that I have changed, is not add garlic salt, but add more minced garlic. It's great!
Tasty and Easy! I have added this recipe to my middle of the week menu. I made 2 lbs of pork and substituted a sweet sparkly red wine but was still amazing. I will add a bit more garlic next time and maybe corn starch to the sauce, was a bit thin. I really loved this recipe! I will make many more times to come.
Oh my goodness. This was SO good. The only thing I did differently here was remove the pork chops after browning, and cooking the sauce on its own for a bit. I returned the pork chops to the skillet and simmered it with the sauce. Wow. Served as other suggested with red potatoes, and some spinach on the side. Will definitely make for company.
Delicious! My family loved this! I used a pork loin, sliced thin and then tenderized/pounded thin. I served it with oven roasted asparagus and parmesan/basil orzo. The flavor was amazing, and the pork was fork-tender. Definitely a "Do Again"!
Very simple and great tasting dish. Good weekday main course.
This was SOOOOOO good and easy. I didn't use all the butter though, I just let the sauce reduce a little longer and added a touch of cornstarch to thicken before serving. Can't wait to make again!
Made this as directed and it was very good.Seemed as though something was missing. Maybe another herb in the mix. Would also try the pork in medallions. Still very good flavors and simple to make.
Great recipe! The directions are easy to follow and yield delicious results.
It was awesome. My family loves Chicken and veal marsala, so I figured this would be a huge hit also !!! MY family loves pork also, so it was a no brainer !!! YUMMY
awesome recipe, as is!! I did not pound the chops thin, and they came out tender & juicy!
New family favorite, definitely going into the repetoire. almost embarrassingly easy (so you can wow your guests / friends without killing yourself) and easily modifiable by using chicken instead of pork. Used marsala cooking wine; daughter and husband both had seconds -- recommend doubling if you have a family of 4 with big appetites.
The best Marsala I ever made. I used what I had, pork chops on the bone and portabella mushrooms. Definitely restaurant quality
Delicious! A little less salt next time, but other than that my family loved them! Will make again.
Made this and it's a great recipe. I'll will be making this again and again. I did use I/2 the amount of oil and it was just fine.
Fantastic, easy recipe - good enough for guests. This goes beautifully with mashed red potatoes.
Easy, delicious and the chops were fork tender. I needed to add salt (at the table) to cut the sweetness of the Marsala but my husband loved it just as it was.
Excellent dish and very flavorful...loved it!
Amazing. I added two pinches of cumin. Only other changes are less oil, you don't need 1/4 cup. No garlic salt but 4 crushed garlic cloves. Instead of marsala wine (not a huge fan) I used 1/2 cup red wine and 1/2 cup chicken broth. And I added whipping (heavy) cream. Perfect and amazing on egg noodles!!! Will make again and again.
This is an easy and fast recipe. Did not make any changes. Cooked in my electric fry pan, so this helped with easy clean-up. My husband and son truly enjoyed the pork chops. To make life easy I served with baked potato and peas. Thank you for submitting this recipe. Will be making again.
Full of flavor and so easy! I usually do not make anything new when I am having company over but I had a bunch of pork chops that needed to be used up and this recipe looked fast and easy. It was great! None left and everyone asked for the recipe. Will certainly put on my favorites list!
Simply fantastic... I played with the spices a bit to our tastes, but this recipe has been added to our personal recipe box and will be made over & over again. Thank you!
It was great and I would like to save it, but it must take an act of Congress to perform that task.
I thought that this recipe was very good and my family agreed. I made the recipe as is except that I added sliced onion and cooked the onion with the mushrooms and garlic. Prior to cooking the onions, garlic and mushrooms, I removed the pork to another dish. I made the pork earlier in the day and the cooked vegetables with the Marsala wine early as well and put them in the refrigerator separately until later. I then combined the meat and Marsala mix in a covered Dutch oven and heated them in a 350 oven until warm. Next time I will try this recipe with chicken. Quick and good recipe.
Wow! This is delicious! We didn't have any marsala wine, so I used port, making it I guess Pork Port. It was rich and had a fantastic sause!
This was really good. I didn't have garlic salt, so I used extra garlic powder. I added some chicken bouillon powder. I also added a pretty generous amount of pepper. The sauce wasn't thick enough once the pork chops were done, so I took the pork chops out and let it cook out a little bit so that the sauce would thicken, then poured the sauce and mushrooms on top. I will definitely make this again!
Followed the recipe exactly with the exception that I didn't have enough Marsala so I used Burgandy wine. It was easy, fast for a work night meal and my family enjoyed. I served it with rice and fresh french bread. The only reason I gave four stars is because I think it could use alittle more seasoning. It was subtle and I like more bold flavor. But it will definitely be added to my rotation.
Very good recipe...I only had regular pork chops soooo I really think this would have been a 5 star with the right "type" of pork.
Excellent! Cooked it exactly according to directions and the pork was very tender and tasty. The family loved it. Thanks!
EXCELLENT! I used sirloin chops th I did not pound, and they were perfect for this. I cooked up all the components, threw them into a baking dish and baked them @ 350 for about 30 minutes...perfectly moist and tender.Will def make this simple, yummy dish often! Thanks for sharing. :)
This was very easy to make and tasted great. I had three (cooked) medium roasted potatoes in my fridge that I sliced and added along with the mushrooms. Other than that and extra garlic, I did not change a thing. Now for the important thing. I had leftovers the next day and it was even better - the sauce seemed thicker. I might even make this a day a head in the future since the taste was much richer. This dish would probably be great in a slow cooker too.
This was delicious. Personally I would up the amount of spices and garlic and maybe add some onion with the mushrooms as we love extra flavour.
Recipe came out great but I added a lot more garlic to our tasting. I made extra sauce and put it over linguine!!