February 25, 2020

Pork Chops Marsala

By Ange's Table

Pork, my favorite white meat.  Do you remember those commercials, “Pork, the other white meat.”  Did I just show my old age???  

In our house, we have a picky eater.  No fish, or any seafood of any kind.  Only boneless white meat chicken, or boneless beef.  Now don’t get me wrong, I have lots of meal ideas and recipes for those 2 foods.  But I NEED MORE!!  I love variety in my food.  I think more so now, since my choice of safe foods has been decreased dramatically.

We’ve all been to those family parties, where you get 3 choices for dinner.  Chicken marsala is usually one of them.  I honestly feel the chef’s choose this as one of your big party food options because it is SO  EASY to make.  You need 6 ingredients.  That’s all.  

If you put this on the table on a Monday evening like I did last night, it will make you look forward to Monday.  Ok, maybe not, but make it.  Eat this pork marsala, and have a genuine smile on your face, on a Monday.

Brown your chops in some olive oil
Remove your chops from the pan and set aside
Drain the excess oil, and brown your onions, no salt yet
Add your mushrooms to the pan, still no salt
Now that your onions and mushrooms are brown, add in your garlic, hold on that salt still
When the garlic is fragrant, add in your wine, and 3/4 tsp salt mix
Let that cook down until half of your liquid evaporates
Nestle your chops back in the pan. Cover with onion mixture. Add water to pan.
Cover leaving a vent for steam. Cook on low 30-40 minutes.
pork chop marsala
So juicy and flavorful. Want a bite?

Pork Chops Marsala

  • 4 pork chops, your choice
  • 2 Vidalia onions, sliced
  • 1 8 oz package mushroom, sliced
  • 2 large garlic cloves, minced
  • 2 tsp parsley
  • 3/4 cup Marsala wine
  • 1/2 cup water
  • Seasoned Salt Mix to taste
  • 2 Tbsp olive oil

Add olive oil to heavy bottom pan.  Once hot, add pork chops that have been seasoned liberally with salt mix.  Brown on both side.  

Remove from pan and set aside.

Drain any excess oil, then add onions to pan.  Do not add any salt yet.  Brown your onions.  

Once onions are brown, add in sliced mushrooms.  Still, do not add any salt.  The salt will draw the water our of our onions and mushrooms, and we do not want that right now.  We want to get nice color on our veggies.

Add in garlic to browned onions and mushrooms. 

Once the garlic is fragrant, add in your marsala wine.  Be sure to turn down your stove to reduce the risk of flare ups. Now you can add in your parsley and salt. Turn your heat back up to med-high.  Let that come to a boil, and have the liquid reduce by half.

Return your chops to the pan, covering each chop with the vegetable mixture.  Pour water into pan, cover and cook 30-40 minutes, depending on the thickness of your chops.

Not only is this recipe easy, but it is very forgiving.  Our son is in college now.  We normally eat dinner together every evening.  But since his schedule has changed, I need to have something delicious that will reheat well for him.  This hits all those marks.

And if you don’t like pork, use chicken.  If you are vegan, try tofu.  Come back, leave me a comment  with your variations.

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