Porkchop Marsala Recipe

Prepare chops

Pat the pork chops dry with paper towels. Season both sides evenly with 1 1/2 tsp kosher salt and 1 tsp freshly ground black pepper. If chops are very thick (over 1 inch), butterfly or gently pound to about 3/4-inch thickness for even cooking.

Dredge

Combine 1/2 cup all-purpose flour and 1/2 tsp garlic powder on a shallow plate and lightly dredge each seasoned chop, shaking off excess flour. Place dredged chops on a plate while you heat the pan.

Heat a large skillet (preferably 12-inch, stainless steel or cast iron) over medium-high heat. Add 2 tbs olive oil and 1 tbs unsalted butter. When the butter has melted and begins to foam and the oil is shimmering, add the pork chops. Cook in a single layer without crowding (work in two batches if needed).

Sear chops for 3 to 4 minutes per side until a golden brown crust forms and internal temperature reaches 140–145°F (60–63°C). Adjust time for thickness. Remove chops to a warm plate and tent loosely with foil; keep any browned bits in the pan for the sauce.

Reduce heat to medium. Add remaining 2 tbs unsalted butter to the pan. Once melted, add 2 tbs finely chopped shallots and sauté for 1 to 2 minutes until softened and translucent.

Add 2 cloves minced garlic and 8 oz sliced mushrooms. Cook, stirring occasionally, for 4 to 6 minutes until mushrooms release their moisture and begin to brown.

Pour in 3 tbs dry Marsala wine to deglaze the pan, scraping up fond with a wooden spoon. Let the wine simmer and reduce by about half, about 1 to 2 minutes.

Add 3 tbs low-sodium chicken stock and 1 tsp fresh thyme leaves. Simmer another 1 to 2 minutes to slightly reduce and concentrate flavors.

Stir in 1/4 cup heavy cream and bring the sauce to a gentle simmer. Taste and season with salt and pepper as needed. If you prefer a thicker sauce, simmer another 1 to 2 minutes to reduce; for a thinner sauce, add up to 1 tbs more stock.

Return the pork chops and any collected juices to the pan, spooning sauce over them. Reduce heat to low, cover loosely, and heat for 2 to 3 minutes to finish cooking and warm through. This also brings the internal temperature to a safe 145°F (63°C) if needed.

Remove the chops to serving plates. Stir chopped parsley into the sauce and, if using, squeeze the juice of 1/2 lemon into the sauce to brighten flavors. Spoon the Marsala sauce and mushrooms over each chop.

Serve immediately with your choice of side (mashed potatoes, polenta, or roasted vegetables).