These Marsala pork chops are a one-pan dinner made with seared pork chops simmered in a creamy mushroom and Marsala wine sauce. The combination of tender pork, savory mushrooms, and rich sauce makes this an easy option when you want something comforting but still simple to prepare.
A Quick Look at the Recipe
✅ Recipe Name: Marsala Pork Chops
🕒 Ready In: ~35 minutes
👪 Serves: 6 servings
🍽 Calories: ~480 per serving
🥣 Main Ingredients: Pork chops, mushrooms, Marsala wine, heavy cream, peas
📖 Dietary Info: Gluten-free; low-carb
👌 Difficulty: Easy - skillet cooking with a simple pan sauce
SUMMARIZE & SAVE THIS CONTENT ON
The pork chops are quickly seared, then finished in a skillet with onions, mushrooms, Marsala wine, and cream until everything is coated in a smooth, flavorful sauce. Finished with peas for color and balance, this dish works well for weeknight dinners or casual entertaining.
If you enjoy simple skillet dinners like this one, you may also like our Chicken Broccoli Stir Fry, Cheesesteak Skillet, or Caprese Chicken Skillet that come together quickly.
Jump to:
Why You'll Love these Marsala Pork Chops:
Golden, tender pork: Searing in a hot skillet locks in flavor while keeping the pork chops juicy.
Creamy mushroom sauce: The Marsala-style sauce adds richness and depth without complicated steps.
One-skillet dinner: Everything cooks in the same pan for easier cleanup.
Quick and reliable: Boneless pork chops cook fast and evenly, making this a dependable weeknight option.
Complete meal: Pork, vegetables, and sauce come together in one dish, no extra sides required.
Key Ingredients:
- boneless pork chops. Choose chops about ¾ to 1 inch thick for even cooking and juicier results. Bone-in can be used, but may require a few extra minutes.
- marsala cooking wine. Adds a rich, slightly sweet flavor, choose dry Marsala for a less sweet result.
- heavy cream. Makes the sauce velvety and rich; you can substitute with half and half, but the sauce will be thinner.
- frozen peas. Stirred in at the end for a pop of color and a touch of sweetness, no need to thaw ahead of time.
Scroll to the recipe card at the bottom of this page for exact quantities.
Easy Substitutions & Variations:
- Use bone-in pork chops: Bone-in chops work well; increase searing time by 1-2 minutes per side and finish gently in the sauce.
- Swap the mushrooms: Cremini or baby bella mushrooms add deeper flavor, but white mushrooms work just as well.
- Change the wine: Dry white wine can be used instead of Marsala for a lighter sauce; let it reduce briefly before adding cream.
- Make it dairy-free: Replace the heavy cream with full-fat coconut milk or a dairy-free cooking cream.
- Skip the peas: Leave them out or substitute green beans or spinach, adding tender greens at the very end so they don't overcook.
How to Make Marsala Pork Chops:
- Pat the pork chops dry with paper towels. Rub both sides with olive oil, then season with coriander, cumin, thyme, salt, and pepper.
- Heat a large skillet over medium-high heat. Add the pork chops and sear for 3-4 minutes per side, or until golden brown and cooked through. Transfer to a plate and cover to keep warm.
- In the same skillet, add a little more oil if needed, then sauté the diced onion and sliced mushrooms over medium heat until soft and golden, about 6-8 minutes.
- Pour in the Marsala wine, scraping up any browned bits from the bottom. Let it simmer for 2-3 minutes to reduce slightly.
- Stir in the heavy cream and bring to a low simmer. Cook for 3-4 minutes until slightly thickened.
- Stir in the frozen peas and return the pork chops to the skillet. Simmer for 2-3 minutes more, or until everything is heated through.
- Spoon the sauce and vegetables over the pork chops and serve immediately.
Recipe Notes & Tips:
- Pat the pork chops dry: Removing surface moisture helps the chops sear properly and develop a golden crust.
- Don't overcook: Pork chops are done when they reach 145°F; overcooking can make them dry.
- Use the same pan for the sauce: The browned bits left behind after searing add depth and flavor to the Marsala cream sauce.
- Simmer gently: Keep the sauce at a low simmer so it thickens without breaking.
- Serving suggestions: Serve with simple sides like Gluten-Free Focaccia or pair with other Garlic Herb Mashed Potatoes to round out dinner.
Save this Recipe
Enter your email address and we'll send it straight to your inbox.
How to Store:
Refrigerator: Store leftovers in an airtight container for up to 3-4 days. Reheat gently on the stove or in the microwave until warmed through.
Freezer: Freeze pork chops and sauce together in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
Reheat with care: Warm slowly to avoid separating the cream-based sauce, stir frequently and add a splash of broth or cream if needed to restore texture.
Marsala Pork Chops FAQs:
Marsala pork chops typically take 3-4 minutes per side over medium-high heat, depending on thickness, until they reach an internal temperature of 145°F.
Dry sherry or white wine can work in a pinch, but the flavor will be slightly different. For a non-alcoholic option, use low-sodium chicken broth with a splash of balsamic vinegar.
To keep marsala pork chops juicy, pat them dry before cooking, sear over medium-high heat, and avoid overcooking. Letting the pork rest briefly after cooking also helps retain moisture.
Grab your free copy
Get a FREE Healthy Meal Planning Ebook
Tips, Tricks, and Recipes for Stress Free Meal Planning
Marsala Pork Chops
Equipment
Ingredients
- 6 boneless pork chops
- 2 tablespoons olive oil
- 2 teaspoons ground coriander
- 1 teaspoon ground cumin
- ½ teaspoon dried thyme
- 1 onion, diced
- 2 cups mushrooms, sliced
- 1 cup marsala cooking wine
- 1 cup heavy cream
- 2 cups frozen peas
Instructions
- Pat the pork chops dry with paper towels. Rub both sides with olive oil, then season with coriander, cumin, thyme, salt, and pepper.
- Heat a large skillet over medium-high heat. Add the pork chops and sear for 3-4 minutes per side, or until golden brown and cooked through. Transfer to a plate and cover to keep warm.
- In the same skillet, add a little more oil if needed, then sauté the diced onion and sliced mushrooms over medium heat until soft and golden, about 6-8 minutes.
- Pour in the Marsala wine, scraping up any browned bits from the bottom. Let it simmer for 2-3 minutes to reduce slightly.
- Stir in the heavy cream and bring to a low simmer. Cook for 3-4 minutes until slightly thickened.
- Stir in the frozen peas and return the pork chops to the skillet. Simmer for 2-3 minutes more, or until everything is heated through.
- Spoon the sauce and vegetables over the pork chops and serve immediately.
Nutrition
Notes
- Pat the pork chops dry: Removing surface moisture helps the chops sear properly and develop a golden crust.
- Don't overcook: Pork chops are done when they reach 145°F; overcooking can make them dry.
- Use the same pan for the sauce: The browned bits left behind after searing add depth and flavor to the Marsala cream sauce.
- Simmer gently: Keep the sauce at a low simmer so it thickens without breaking.
- Serving suggestions: Serve with simple sides like Gluten-Free Focaccia or pair with other Garlic Herb Mashed Potatoes to round out dinner.
Kae says
The best pork chops I've ever had, this recipe is amazing!