Garlic Pork Marsala
Deliciously garlicky pork chops cooked in a masala wine sauce with mushrooms. Easy to make and wonderful.
Ingredients
Serves: 4
- 1/3 cup (60g) plain flour
- 1/4 teaspoon salt
- 1/4 teaspoon garlic salt
- 3/4 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 500g boneless pork chops, pounded thin
- 3 tablespoons butter
- 1/4 cup (65ml) olive oil
- 2 cups sliced fresh mushrooms
- 1 teaspoon minced garlic
- 1 cup (250ml) Marsala wine
Directions
Preparation:10min ›
Cook:20min ›
Ready in:30min
- Mix flour, salt, garlic salt, garlic powder and oregano together in a medium bowl. Add pork chops and toss until well coated.
- Heat butter and olive oil in a large frypan over medium heat. Place pork in frypan in a single layer and cook, turning occasionally, until brown on both sides. Add mushrooms and minced garlic; cook and stir briefly.
- Stir in wine, scraping the frypan to loosen any brown bits. Cover and simmer over medium heat until pork is tender and sauce is thickened, about 15 minutes. If sauce is too thick, adjust by stirring in a small amount of wine.
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Reviews and Ratings
Global Ratings:
(642)
Reviews in English (496)
Delicious and a keeper in my recipe box! I had no Marsala so used red wine with a shot of whiskey and a chicken bouillon cube instead. I also cut down on the mushrooms because I didn't have enough - didn't hurt the taste a bit. I didn't want to stir the sauce while the pork chops are still in the skillet so removed the chops into a baking dish, cooked the mushrooms, garlic and wine for 5 minutes in the skillet, poured the sauce over the pork chops and baked in the oven at 350° for 10 minutes. - 21 Aug 2008 (Review from Allrecipes USA and Canada)
I wanted to do something nice for my wife (of 30 years), so I figured I would try cooking something. I tried this recipe, and my wife loved it! did I mention this is only the 2nd thing I ever cooked, not counting BBQing. - 14 Oct 2007 (Review from Allrecipes USA and Canada)
Not necessary to measure precisely, as I'm sure the submitter would agree. Excellent combination of ingredients resulting in an excellent dish. Rather than stirring in extra Marsala as suggested by the submitter, however, when the sauce became too thick, I thinned it out with chicken broth. Indescribably delicious. Serve with a simple, lightly seasoned pasta. - 13 Apr 2011 (Review from Allrecipes USA and Canada)