Pork Chops in Marsala

    1 hour 20 minutes

    Pork chops really soak up the flavour of wine. These are first coated in flour and garlic salt, browned then baked.

    32 people made this

    Serves: 6 

    • 1 cup (125g) plain flour
    • 1 tablespoon garlic salt
    • 6 pork loin chops, 3cm thick
    • 1 tablespoon olive oil
    • 2 teaspoons dried basil
    • 1/2 cup (125ml) Marsala wine
    • salt and pepper to taste

    Preparation:15min  ›  Cook:1hour5min  ›  Ready in:1hour20min 

    1. Preheat oven to 180 degrees C.
    2. Mix the flour and garlic salt in a large resealable plastic bag. Place pork chops in the bag and shake to coat.
    3. Heat the oil in a frypan over medium heat and brown chops on both sides. Transfer to a baking dish and sprinkle with basil. Cover pan with aluminium foil.
    4. Bake 45 minutes in the preheated oven. Remove foil, pour in Marsala wine and continue baking 15 minutes, basting occasionally with the wine. Skim off and discard any fat and season chops with salt and pepper to serve.

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    Reviews in English (39)


    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)