| Level: | Easy |
| Total: | 1 hr |
| Active: | 55 min |
| Yield: | 6 servings |
Ingredients
- 6 boneless pork chops (about 2 pounds)
- Kosher salt and freshly ground black pepper
- 1/2 cup all-purpose flour
- 2 tablespoons olive oil
- 4 tablespoons salted butter
- 1 pound white button mushrooms, quartered
- 1 cup Marsala wine
- 1 cup beef broth, plus more as needed
- 2 teaspoons cornstarch
- 1/2 cup heavy cream
- Buttered Egg Noodles, for serving, recipe follows
- Chopped fresh parsley, for topping
- 12 ounces egg noodles
- Kosher salt and freshly ground black pepper
- 2 tablespoons salted butter
- 2 tablespoons chopped fresh parsley
Instructions
- Place the pork chops between 2 pieces of plastic wrap and pound with a mallet or heavy skillet until 1/4-inch-thick.
- Sprinkle the pork on both sides with salt and pepper. Put the flour in a shallow dish and dredge the pork in it, shaking off any excess.
- Heat the olive oil and 2 tablespoons butter in a large skillet over medium-high heat. Add half of the pork and cook until browned and cooked through, 2 to 3 minutes per side. Remove to a plate and set aside. Repeat with the remaining pork.
- Add the mushrooms to the skillet and stir. Cook until golden brown, 5 to 6 minutes.
- Pour in the Marsala and beef broth and stir to deglaze the pan, scraping up the browned bits. Cook until the liquid is reduced by half, 5 to 6 minutes. (If the liquid reduces too quickly, splash in more broth as needed.)
- Whisk the cornstarch into the heavy cream in a small bowl. Pour into the sauce mixture and let it bubble and thicken for another minute.
- Turn off the heat and stir in the remaining 2 tablespoons butter. Serve the pork with the Buttered Noodles and spoon some of the mushrooms and Marsala sauce on top. Sprinkle with the parsley.
- Add the egg noodles to a pan of salted boiling water and cook according to the package directions, 6 to 7 minutes.
- Drain, put back in the pan and add the butter, then season with salt and pepper. Add the parsley and toss.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 783 |
| Total Fat | 39 g |
| Saturated Fat | 16 g |
| Carbohydrates | 56 g |
| Dietary Fiber | 4 g |
| Sugar | 4 g |
| Protein | 45 g |
| Cholesterol | 202 mg |
| Sodium | 978 mg |
Reviews
Excellent recipe! Pork chops were tender, and the mushroom gravy was delicious! It even made the buttered noodles taste amazing! Once again, Ree never disappoints!
May i cook this in a crockpot?
This is the first time I have used Marsala. The mushrooms soaked it up more than I thought they would. I served with potatoes. I really liked this recipe. Jury still out for my husband.
OMG, Yes I did, and it was probably the best pork dish that I had ever had. I used 1 1/2 pounds of cremini mushrooms that were thickly sliced, and with all the different ingredients, the marsala wine, absolutely delicious. I served it over yellow rice and a crusty bread to sop up everything. Will make it again very, very soon.
used pounded pork tenderloin less tough than pork chops delicious.
Always watch your shows on Sunday making the pork Marsala recipe for the second time”it’s fabulous “ btw
thanks Ree
Steve Eidson
Parker Colorado
thanks Ree
Steve Eidson
Parker Colorado
Loved it! Didn’t want to wait until I had mushrooms to make it, so I caramelized a bunch of onions then added them to the sauce, and it was delicious and devoured by all! Thanks for a tasty and savory recipe!
I served with mashed potatoes and French beans. Family said it’s a do again. Nice that it will be good with noodles or potatoes.
I bought the pack if boneless pork loin chops that were pretty thin. About 8 to the pack which came to 1.32 lbs. I trimmed the fat. I then pounded the pork. I should have pounded them more, even though they were thin. It was a bit tough. So make sure you pound your pork very well. The amount of pork I had in ratio to sauce was perfect. I would definitely make this again.
Thank you Ree!! This was a big hit at our house! Next time I will add a shallot too.