Baked Pork Chop Marsala | What’s Cookin’ Italian Style Cuisine

Inspired by the classic Italian-American dish Chicken Marsala, this version swaps chicken for beautifully seared pork chops and simmers them in a silky Marsala wine mushroom sauce that’s perfect for spooning over mashed potatoes or pasta.

This dish feels restaurant-worthy but is simple enough for a weeknight dinner, super fast, and easy to make with just a few ingredients.

We also have omitted the mushrooms from time to time for those not a fan, so don’t be afraid to adapt this recipe; it’s truly versatile

If you are big fans of pork like we are, you may also like to try our Pork Lombardy and Best Boston Butt Pork Roast, both fabulous pork meals.

Why You Will Love This Recipe for Baked Pork Chop Marsala

• Rich, wine, and mushroom sauce
• Tender, juicy pork chops
• Ready in about 40 minutes
• One-pan recipe for easy cleanup
• Elegant enough for guests, easy enough for a family dinner

Serving Ideas

Cooking Methods

• Slow Cooker: brown meat with garlic, then slow cook for 6 to 8 hours on low and 4 to 6 hours on high
• Instant Pot: sear the meat first with garlic, add all the ingredients, and add 1 cup of beef broth along with all other ingredients. Set the Instant Pot to pressure cook for 25 minutes
• Stovetop: leave the meat in the pan sears, add all ingredients, simmer for around 35 minutes, and add more water if dry (as shown above)

Tips

1. saute meat first, adding the garlic and mushrooms after flipping over
2. use fresh herbs when available
3. our favorite soup to use is Golden Mushroom
4. use a dry marsala wine that is a good grade, not cooking wine(which has salt in it)
5. this dish can be done in a slow cooker (brown the meat, then dump everything in it for 6 hours)
6. substitute favorite vegetables like onions or peppers if you’re not fond of mushrooms
7. bone-in chops of boneless meats of any kind can be used
8. hearty  thick firm fish like cod can be used instead of meat
9. 1-  4-pound pork roast  can be substituted and done in the slow cooker, also
10. The internal temperature for pork is 145 degrees
11. thinner chops take less time to cook

Recipes To Try We Love

Chicken Wings and Dipping Sauces

Best Fried Pork Chops

Hawaiian Pork Chops

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pork chop recipes, wine recipes, cooking with pork recipes, how to make pork chops baked

Italian, American

Yield: 4

Author: Claudia Lamascolo

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Baked Pork Chop Marsala

This baked pork chop marsala recipe is fantastic! This is an easy meal to throw together and our family loves how the meat falls off the bone and so tender

Prep time: 15 MinCook time: 35 MinTotal time: 50 Min

Ingredients

• 4 – 1 inch thick center-cut pork chops (steak, chicken, venison, lamb, (or a 3 to 4-pound pork roast can be used)
• 4 cloves of minced garlic
• 1/2 cup Marsala wine (we use dry wine, not sweet, which is usually for desserts)
• 1 teaspoon each of dried thyme, garlic powder, red pepper flakes,
• salt, and black pepper to taste
• 1 small can of one of these soups,  beef consomme’ for creamy sauces use golden mushroom soup, cream of mushroom soup, or cream of chicken ( for our homemade cream of mushroom recipe in the post above)
• 8 ounces of sliced, cleaned mushrooms
• 1 cup of beaten egg whites placed on a pie plate
• 1/2 cup seasoned flour (season with granulated garlic powder, salt, and pepper) place on a pie plate
• extra virgin olive oil or butter, melted
• Optional Garnish: freshly chopped parsley

Instructions

1. Heat a large frypan and add 3 tablespoons of the oil or butter.
2. Dip the pork chop in the egg, then the flour mixture.
3. Sauté the pork until browned on each side for around 3 minutes. Add the garlic after you turn the pork with mushrooms and saute (do not brown the garlic).
4. Place the browned meat mixture in a large baking pan lined with parchment paper (for easier cleanup).
5. In a medium-sized bowl, combine the soup, add the marsala and spices, and mix.
6. Pour this soup mixture over the meat, then drizzle with olive oil.
7. Bake for 25 minutes or until the chops are fork-tender (depending on thickness) and the internal temperature reaches 145 degrees in the thickest part of the pork chop.
8. Note: an instant-read meat thermometer is recommended.
9. If the juices begin to get too thick, add some water.
10. See Notes for other Cooking Methods

Notes

Cooking Methods

• Slow Cooker: brown meat with garlic, then slow cook for 6 to 8 hours on low and 4 to 6 hours on high
• Instant Pot: sear the meat first with garlic, add all the ingredients, adding 1 cup of beef broth along with all other ingredients (refer to owner’s manual if pressure cooking). Set the Instant Pot to pressure cook for 25 minutes
• Stovetop: leave the meat in the pan after searing, add all ingredients, simmer for around 35 minutes, and add more water if it starts to dry out

Tips

1. saute meat first, adding the garlic and mushrooms after flipping over
2. use fresh herbs when available
3. our favorite soup to use is Golden Mushroom
4. use a dry marsala wine that is a good grade, not cooking wine(which has salt in it)
5. this dish can be done in a slow cooker (brown the meat then dump everything in it low for 6 hours)
6. substitute favorite vegetables like onions or peppers if you’re not fond of mushrooms
7. bone-in chops of boneless meats of any kind can be used
8. hearty thick, firm fish like cod can be used instead of meat
9. pork roast can be substituted and be done in the slow cooker 
10. Internal temperature should be 145 degrees. Thinner chops take less time to cook

Nutrition Facts

Sodium (milligrams)

2051.85 mg

Cholesterol (grams)

48.7 mg

The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.

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