Best 10 Marsala Pork Chops Recipes

PORK CHOPS MARSALA

Steps:

• Heat a large nonstick skillet over medium-high heat. Place a 1/4 cup flour in a shallow dish. Dredge pork in flour. Coat pan with cooking spray. Add pork to pan; cook 4 minutes on each side or until browned. Remove pork from pan.
• Add shallots, garlic, and mushroooms to pan; saute 3 minutes or until moisture evaporates. Add remaining 2 tblsp. flour and thyme to pan and cook for 1 minute, stirring well. Combine chicken broth and Marsala, stirring until smooth. Gradually add broth mixture to pan, stirring constantly with a whisk; bring to a boil. Reduce heat and simmer 2 minutes or until sauce thickens.
• Return pork to pan; cook 2 minutes or until desired degree of doneness, turning to coat. Sprinkle with salt and pepper.
• Serve with mashed potatoes. Garnish with thyme sprigs, if desired.

PORK CHOPS WITH BASIL AND MARSALA

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix the flour and garlic salt in a large resealable plastic bag. Place pork chops in the bag, and shake to coat.
• 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.
• 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.

MARSALA PORK CHOPS

Steps:

• Place bread crumbs in a large resealable plastic bag. Add pork chops, one at a time, and shake to coat. In a large skillet, cook chops in 2 tablespoons oil over medium heat for 4-6 minutes on each side or until a thermometer reads 160°. Remove and keep warm. , In the same skillet, saute onions in remaining oil until tender. Add garlic; cook 2 minutes longer. Add the white wine, Marsala, pepper and salt, stirring to loosen browned bits from pan. Cook, stirring occasionally, until liquid is nearly evaporated. Stir in butter until melted. Serve with pork chops and noodles.

MARSALA PORK CHOPS FOR TWO

Steps:

• Place bread crumbs in a large resealable plastic bag. Add pork chops, one at a time, and shake to coat. In a large skillet, cook chops in 2 teaspoons oil over medium heat for 4-6 minutes on each side or until a thermometer reads 160°. Remove and keep warm. , In the same skillet, saute onions in remaining oil until tender. Add garlic; cook 2 minutes longer. Add the white wine, marsala, pepper and salt, stirring to loosen browned bits from pan. Cook, stirring occasionally, until liquid is nearly evaporated. Stir in butter until melted. Serve with pork chops and noodles.

ORANGE SHALLOT MARSALA PORK CHOPS

Steps:

• Season pork chops generously with salt and black pepper; dust lightly with flour. Heat a large skillet over medium-high heat and add olive oil to the hot skillet. Brown pork chops in the hot oil, about 5 minutes per side.
• Reduce heat to medium and scatter shallot around chops. Continue to cook meat, flipping once, until chops are fork-tender, 10 to 15 minutes. Stir occasionally to prevent shallots from burning. Remove chops and keep warm.
• Raise heat to medium-high. Pour tangerine juice and Marsala wine into skillet; bring to a boil. Cook until juice and wine reduce to a glaze, 3 to 5 minutes. Return pork chops to skillet and sprinkle with orange zest; add butter to skillet. Flip chops in glaze until coated.

PORK CHOPS MARSALA WITH ASPARAGUS

Steps:

• Evenly season pork chops, on both sides with 1/2 teaspoon salt and 1/4 teaspoon ground black pepper.
• In 12-inch non-stick skillet, heat 2 teaspoons oil on medium 1 minute. Add chops and cook 6 minutes or until browned on the outside and still slightly pink in the center, turning over once. Transfer chops to platter, keep warm.
• In the same skillet, heat remaining oil 1 minute. Add mushrooms, shallot, and thyme; cook 5 minutes or until mushrooms are browned and shallot is softened.
• Meanwhile, place asparagus in glass pie plate with 2 tablespoons water; cover and cook in microwave on High 3 to 3 1/2 minutes or until fork-tender. Set aside.
• Add broth and wine to mushroom mixture; cook 2 minutes. Place chops on 4 dinner plates; top with wine sauce. Serve with asparagus.

PORK CHOPS WITH ORANGE AND MARSALA

Steps:

• Pat the pork chops dry with paper towels.
• In a large fry pan over medium heat, warm the olive oil.
• Add the chops and cook, turning once, until browned on both sides, about 10 minutes total.
• Season the chops with salt and pepper.
• Reduce the heat to medium-low and continue to cook until the chops are just cooked through but are still juicy when cut into the center with a knife, about 15 minutes.
• Transfer to a plate and cover loosely with aluminum foil.
• Add the Marsala to the pan and increase the heat to medium-high.
• Cook, stirring, until the wine is reduced and slightly thickened, about 2 minutes.
• Add the orange juice and bring to a simmer.
• Return the chops to the pan and sprinkle with the grated orange zest.
• Cook, basting the chops with the pan juices, for 2 minutes.
• Transfer the chops and sauce to individual plates and garnish with orange zest strips and orange wedges.
• Serve immediately.

PORK CHOPS MARSALA

Steps:

• Dredge the pork chops in 4 Tbsp of flour. Brown the chops in the oil with the garlic over moderate heat. Add the mushrooms, red wine, marsala and simmer for one hour, or until the chops are done. Remove the chops to a dish and bring the sauce to a boil. Mix 2 tsp. of flour with the water and add to the sauce, stirring until thickened. Add chops and serve.

PORK CHOPS MARSALA FOR YOUR CROCK POT

Steps:

• 1. Spray inside of crockpot with non-stick oil. Place pork chops on bottom of crock pot. empty sauce packet over chops, then sprinkle ranch powdered mix on top.
• 2. Cover and cook on high for 4 hours. If chops ore thick it may take longer. When sauce is bubbling add in 2 tablespoons of corn starch and stir to blend..

PORK CHOPS MARSALA RECIPE - (5/5)

Steps:

• EVENLY SEASON PORK ON BOTH SIDES WITH SALT & PEPPER IN A NONSTICK SKILLET HEAT 2 TSP OIL ON MEDIUM 1 MIN ADD CHOPS AND COOK 6 MIN OR UNTIL BROWNED ON OUTSIDE AND STILL SLIGHTLY PINK IN CENTER TRANSFER CHOPS TO PLATTER KEEP WARM IN THE SAME SKILLET HEAT REMAINING OIL 1 MIN ADD MUSHROOMS SHALLOT & THYME AND COOK UNTIL MUSHROOMS ARE BROWNED AND COOKED PLACE ASPARAGUS IN GLASS PIE PLATE WITH 2 TBL WATER COVER AND COOK IN MICROWAVE ON HIGH FOR 3 -31/2 MIN UNTIL FORK TENDER ADD BROTH & WINE TO MUSHROOM MIXTURE AND COOK 2 MIN PLACE CHOPS ON PLATES TOP WITH WINE SAUCE AND SERVE WITH ASPARAGUS