Creamy Skillet Pork Chops Marsala that comes together in about 25 minutes which makes it perfect for those busy weeknights!
I absolutely love a good Mushroom Marsala Sauce. I’ve made this sauce with Chicken, Pork Tenderloin, and with Pork Chops in the Crockpot.
I’m a huge fan of all these versions, but honestly I think that making this with Pork Chops in the skillet is the best in my opinion.
What is Marsala?
If you’re not familiar with Marsala, it’s a type of “fortified” wine made in Sicily. This means that it’s not simply wine made from grapes, but that it’s been fortified (stabilized/strengthened) by adding a stronger alcohol like brandy to the wine.
Marsala wine ranges from a nearly dry style to sappy sweet flavor. It’s best to use a more dry one for this recipe, the sweeter ones are better to use in desserts.
Recipe Ingredients
- 4 – 5 Boneless Pork Chops (about 1 ½ lbs, pounded to ½ inch thick)
- Sea Salt and Pepper
- ½ cup Gluten Free All Purpose Flour
- EVOO
- 3 Tbs Butter
- 1 Shallot finely chopped
- 4 Cloves Minced Garlic
- 8 oz Sliced Baby Bella Mushrooms
- 2 Tbs Fresh Thyme
- ½ cup Marsala Wine
- ½ cup Heavy Whipping Cream
How to Make Pork Chops Marsala
- In a large cast iron skillet add enough EVOO to lightly cover the bottom and heat over med/high heat.
- Lightly sprinkle Salt and Pepper over both sides of Pork Chops.
- Add Flour to a shallow dish and dredge Pork Chops through it, covering all sides.
- When Olive Oil is shimmering, place Pork Chops in skillet and cook 4-5 minutes each side or until cooked all the way through.
- Remove Pork Chops and set aside.
- Turn heat down to medium and add Butter.
- Once Butter has melted add Shallots and sauté 1-2 minutes.
- Add Garlic and sauté 1 minute.
- Add Mushrooms, Thyme and sauté 3-4 minutes.
- Pour in Marsala wine to skillet and reduce down a bit, about 5 minutes.
- Pour in Heavy Cream and stir to combine.
- Add Pork Chops back into the skillet and cook 2-3 minutes, stirring occasionally.
- Serve the Pork Chops topped with the Mushrooms and Marsala Sauce.
What Can I Serve This With?
This delicious dish can be paired with so many different sides.
It can be served with Rice, Pasta, Garlic Parmesan Spaghetti Squash or Cauliflower Mashed Potatoes if you want to keep it Low Carb.
How to Store and Reheat Leftovers
You can place leftovers in an airtight container in the fridge for 4-5 days. To reheat, place pork and sauce in a skillet, cover and heat over a low heat, cook until heated through.
If you try this recipe let me know what you think! Leave a comment below, rate it, share it on social media, or take a picture and tag it tastefulventure on Instagram! I LOVE seeing what you guys cook up.
Cheers!
Creamy Skillet Pork Chops Marsala
Ingredients
- 4 – 5 Boneless Pork Chops about 1 ½ lbs, pounded to ½ inch thick
- Sea Salt and Pepper
- ½ cup Gluten Free All Purpose Flour
- EVOO
- 3 Tbs Butter
- 1 Shallot finely chopped
- 4 Cloves Minced Garlic
- 8 oz Sliced Baby Bella Mushrooms
- 2 Tbs Fresh Thyme
- ½ cup Marsala Wine
- ½ cup Heavy Whipping Cream
Instructions
- In a large cast iron skillet add enough EVOO to lightly cover the bottom and heat over med/high heat
- Lightly sprinkle Salt and Pepper over both sides of Pork Chops
- Add Flour to a shallow dish and dredge Pork Chops through it, covering all sides
- When Olive Oil is shimmering, place Pork Chops in skillet and cook 4-5 minutes each side or until cooked all the way through
- Remove Pork Chops and set aside
- Turn heat down to medium and add Butter
- Once Butter has melted add Shallots and sauté 1-2 minutes
- Add Garlic and sauté 1 minute
- Add Mushrooms, Thyme and sauté 3-4 minutes
- Pour in Marsala wine to skillet and reduce down a bit, about 5 minutes
- Pour in Heavy Cream and stir to combine
- Add Pork Chops back into the skillet and cook 2-3 minutes, stirring occasionally
- Serve the Pork Chops topped with the Mushrooms and Marsala Sauce
- Enjoy!
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