Pork chops really soak up the flavour of wine. These are first coated in flour and garlic salt, browned then baked.
I was worried after reading the reviews that it would come out dry so I added a little bit of chicken broth to the chops before I put them in the oven. And after adding marsala wine and finishing I made a gravy with the sauce. It came out good. I will be making it again - 11 Feb 2007 (Review from Allrecipes USA and Canada)
I used thin pork chops with bones and made the recipe in an electric skillet instead of the oven. I browned the chops at 450 degrees in butter & olive oil (I believe butter gives a better flavor to the sauce than plain olive oil). I only cooked them for another 15 minutes after they were browned and I lowered the temperature to 250 degrees. I served them with garlic mashed potatos. My family absolutely loved them! - 22 Jul 2006 (Review from Allrecipes USA and Canada)
I agree with the first reviewer! This did not work AT ALL. The meat ended up like overcooked stew meat - it was stringy and chewy. With so many pork recipes on this site I suggest you just pass this one up. - 30 Jan 2006 (Review from Allrecipes USA and Canada)