Herbed and garlic pork with a sweet Marsala wine--easy to make!

Recipe Summary

prep:
10 mins
cook:
20 mins
total:
30 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Mix flour, salt ,garlic salt, garlic powder, and oregano together in a medium bowl. Add pork chops, and toss until well coated.

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  • Heat butter and olive oil in a large skillet over medium heat. Place pork in skillet in a single layer, and cook, turning occasionally, until brown on both sides. Add mushrooms and minced garlic; cook and stir briefly.

  • Stir in wine, scraping the skillet to loosen any brown bits. Cover and simmer over medium heat until pork is tender and sauce is thickened, about 15 minutes. If sauce is too thick, adjust by stirring in a small amount of wine.

Nutrition Facts

455 calories; protein 17.6g 35% DV; carbohydrates 18.3g 6% DV; fat 27.6g 42% DV; cholesterol 61mg 20% DV; sodium 356.2mg 14% DV. Full Nutrition

Reviews (619)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/21/2008
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
(290)

Most helpful critical review

Rating: 1 stars
03/19/2012
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. Read More
(8)
820 Ratings
  • 5 star values: 561
  • 4 star values: 196
  • 3 star values: 47
  • 2 star values: 9
  • 1 star values: 7
Rating: 5 stars
08/21/2008
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
(290)
Rating: 5 stars
10/14/2007
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. Read More
(197)
Rating: 5 stars
04/14/2011
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. Read More
(171)
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Rating: 5 stars
03/24/2010
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. Read More
(126)
Rating: 5 stars
01/27/2015
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. Read More
(79)
Rating: 4 stars
07/24/2007
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. Read More
(63)
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Rating: 4 stars
06/04/2007
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!! Read More
(40)
Rating: 5 stars
03/22/2010
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! Read More
(36)
Rating: 5 stars
01/25/2010
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. Read More
(35)
Rating: 1 stars
03/19/2012
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. Read More
(8)