Creamy Marsala Pork Chops
This Creamy Marsala Pork Chops recipe is an easy dinner that comes together pretty quickly. It’s perfect for entertaining if you want to get a little fancy!
Ingredients
- 4 Thin cut boneless pork chops
- 1 Cup All purpose flour, as needed (For dredging the pork chops)
- 4-5 Tablespoons Canola oil, as needed
- 1 Tablespoon Butter
- Kosher salt and black pepper, as needed
- Garlic powder, as needed
- 1½ Tablespoons Fresh rosemary, chopped
- 1 Large Shallot, sliced
- 1½ Cup Portobello mushrooms, sliced
- 1 Cup Marsala cooking wine
- ⅓ Cup Heavy cream, as needed
- 1 Cup Chicken broth
- 1½ Tablespoon All purpose flour (For the cream sauce)
Instructions
- Heat canola oil and butter in a large skillet over medium heat.
- Season the pork chops on both sides with kosher salt, pepper and garlic powder. Lightly dredge the pork chops in flour.
- Add the pork chops to the pan and sear on both sides until lightly brown and cooked through, about 3-4 minutes on each side.
- Remove the pork chops from the pan and set aside.
- Add a little more oil or butter to the pan if needed and add in mushrooms, shallots and rosemary and saute until the mushrooms are slightly tender. Add in 1 ½ tablespoon of flour and mix well.
- Deglaze the pan with the marsala cooking wine and cook until the wine has reduced. Stir in chicken broth.
- Add in heavy cream and increase the heat a bit to medium high for about 4-5 minutes until the sauce begins to thicken. Season to taste.
- Add pork chops back to the pan. Enjoy!