Marsala Pork Chops
These Marsala pork chops are a one-pan dinner made with seared pork chops simmered in a creamy mushroom and Marsala wine sauce.
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.
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