Pork marsala with mushrooms and shallots is a beautiful alternative to chicken marsala! Pork chops take center stage with a savory wine sauce for an easy gourmet style meal.

Who says pork chops have to be boring?

When they are dressed up with Marsala wine sauce, mushrooms, and shallots, they are anything but!

In fact this delicious sauce is a take on the sauce my father in law uses on his chicken marsala, which is hands down the best I’ve ever had.

And I promise you it is just as good on smothering these perfectly cooked pork chops.

Ingredients

To make this you’ll need:

Pork chops– Boneless
Shallots– Thinly sliced
Garlic– Fresh garlic cloves minced
Mushrooms– Sliced baby bella mushrooms. Can’t find them? Use sliced white or button mushrooms.
Marsala wine– I highly recommend buying Marsala wine you’d drink and not cooking wine.
Chicken broth
Fats– Both olive oil and butter
Flour– To dredge the chops in
Spices– Garlic powder, salt, pepper, and fresh thyme
Dijon mustard

How to Make

If you’ve ever made chicken marsala, you’ll find making pork marsala pretty similar.

To do it, mix the flour, garlic, and salt and pepper together with a fork on a shallow plate.

Dredge the pieces of pork in the flour mixture to liberally coat all sides.

Press the mixture into the pork if needed and shake off any excess.

Set the covered chops aside.

Then heat the butter and oil in a large skillet over medium high heat.

Let the skillet get hot and smoky, then add the pork chops to the skillet and cook them on one side until that side is golden brown.

Flip the chops, cooking until the other side is also golden brown.

Once the pork chops are golden brown on each side, turn the heat down to medium low.

Stir the mushrooms, shallots, and garlic into the pan.

Then add the wine and broth to the pan, stirring with a sturdy wooden spoon to combine and scrape up the bits on the bottom of the pan.

Stir in the fresh thyme leaves, cover the pan, and let the mixture simmer for 5-8 minutes.

After 5 to 8 minutes, stir in the mustard and let the mixture simmer for another 2-3 minutes, uncovered so it has a chance to cook down and thicken.

When the sauce has thickened to a gravy-like consistency, it’s done.

Remove the skillet from heat.

Serve the pork chops over a bed of rice or mashed potatoes with the sauce and mushrooms spooned over top.

Enjoy!

Storing Leftovers

Store leftovers in an airtight container in the fridge for up to 4 days.

Reheat on the stovetop, thinning the sauce with more broth until it reaches your desired consistency.

What is Marsala sauce made out of?

Marsala sauce will vary based on who is making it but all Marsala sauces need Marsala wine.

Other ingredients often include chicken broth, garlic and other spices, and sometimes cream.

My version uses Marsala wine, chicken broth, spices, and Dijon mustard.

Where did Marsala come from?

The chicken dish originated in Sicily thanks in part to the local Marsala wine.

However, there are French, English, and even Arabic influences on the dish with French chefs who moved to serve the nobility of the region creating rustic cuisine similar to the French braised chicken dish coq au vin with ingredients local to Sicily.

Tips and Tricks

You want to let the skillet get nice and hot and even a little smoky so that it creates the beautiful sear on the meat.
The sauce will thicken as it cools. When reheating it, you may want to stir in extra broth to get your desired consistency.
Garnish with extra chopped fresh thyme leaves and Parmesan cheese for extra yumminess.

Other Pork Chop Recipes

Pork marsala is an easy gourmet dinner on a budget!

Make it and enjoy!

Looking for other pork chop recipes?

Try these:

If you’ve tried this PORK MARSALA, or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!