Skip to main content New<> this month
Get the Allrecipes magazine

Pork Chops with Basil and Marsala

Rated as 4.02 out of 5 Stars
2

"Pork chops are dredged in flour and garlic salt, browned, and baked with basil and Marsala wine."
Added to shopping list. Go to shopping list.

Ingredients

1 h 20 m servings 211
Original recipe yields 6 servings

Directions

{{model.addEditText}} Print
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Mix the flour and garlic salt in a large resealable plastic bag. Place pork chops in the bag, and shake to coat.
  3. Heat the oil in a skillet over medium heat, and brown chops on both sides. Transfer to a baking dish, and sprinkle with basil. Cover pan with aluminum foil.
  4. Bake 45 minutes in the preheated oven. Remove foil, pour in Marsala wine, and continue baking 15 minutes, basting occasionally with the wine. Skim off and discard any fat and season chops with salt and pepper to serve.

Nutrition Facts


Per Serving: 211 calories; 6.2 19.3 13.2 30 926 Full nutrition

Explore more

Reviews

Read all reviews 39
  1. 47 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

I was worried after reading the reviews that it would come out dry so I added a little bit of chicken broth to the chops before I put them in the oven. And after adding marsala wine and finishi...

Most helpful critical review

I used thin pork chops with bones and made the recipe in an electric skillet instead of the oven. I browned the chops at 450 degrees in butter & olive oil (I believe butter gives a better flavor...

Most helpful
Most positive
Least positive
Newest

I was worried after reading the reviews that it would come out dry so I added a little bit of chicken broth to the chops before I put them in the oven. And after adding marsala wine and finishi...

I used thin pork chops with bones and made the recipe in an electric skillet instead of the oven. I browned the chops at 450 degrees in butter & olive oil (I believe butter gives a better flavor...

I agree with the first reviewer! This did not work AT ALL. The meat ended up like overcooked stew meat - it was stringy and chewy. With so many pork recipes on this site I suggest you just pa...

This came out great. I used wheat flour, garlic salt and pepper. Used fresh basil and about 1t. lemon juice. I didn't put them in the oven. Browned them on the stove and then added the chopped...

this was delicious! the chops were so moist that even my fussy family loved them....I made one small change..after I defatted the sauce, I made a gravy out of it, by adding flour and water...wi...

I've made this a few times. It's becoming part of our standard dinner menu. I find that if I cover the pork chops before baking and leave covered after adding the Marsala wine the chops come out...

Easy, tasty and very moist. Requested often by family

This was delicious! I followed the recipe exactly except I substituted Lawry's seasoning salt in place of the garlic salt. These chops were moist and tender. They melted in our mouths. We ser...

I love this recipe! For our anniversary last year I wanted to make something special. I spent hours going through recipes to find that "perfect recipe". This is it! I used a pork tenderloin ...