File this pork marsala recipe into the same category as my restaurant style chicken broccoli, ziti which is restaurant dishes that are just so easy so you should make them at home to save some money.
I love a chicken marsala but my family can only eat so much chicken before I get "the look", so I decided to take a traditional chicken marsala recipe and turn it into a pork marsala.
You can easily swap chicken into this recipe if you prefer. No hard feelings.
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The important thing when preparing pork marsala is to make sure you have the super thin pork cutlets. I buy the ones labeled "center cut, thin pork chops".
If you can't find the thin pork chops, you can always just use a meat mallet to pound them thin.
Something I see people do wrong when preparing dishes like chicken or pork marsala is coating the meat too much. The cutlets need a simple dusting of flour. Do not press it all on there to coat thickly.
Cream or no cream in marsala?
I typically use no cream. I'm surprised at all the recipes online with cream as an ingredient. You can do whichever you prefer.
Instead of cream, what I like to do is swirl in some butter at the end for a little extra richness.
What to serve with pork marsala
I prefer to serve my chicken and pork marsala over pasta. A simple angel hair seasoned with salt, pepper, garlic and crushed red pepper.
Other ideas are over mashed potatoes, rice, risotto, roasted potatoes.
For vegetables, I usually add a side of garlicky green beans, air fried broccoli or a roasted broccoli and asparagus salad.
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Pork Marsala
Ingredients
- 1½ pounds pork loin, center, thin cut
- 2 tablespoons flour all-purpose
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- 3 tablespoons butter divided
- 2 tablespoons olive oil
- 1 whole shallot minced or sliced
- 8 ounces fresh mushrooms sliced
- ¾ cup marsala wine dry
- ½ cup vegetable stock or beef
Instructions
- Place flour in a shallow bowl and season with salt, pepper and garlic powder. Take each piece of pork and press lightly into the flour on each side. We are looking for a dusting/light coat of flour. Set aside.
- In a large skillet, over medium-high heat, add 2 tablespoons butter and 2 tablespoons oil. Add coated pork slices to pan, being careful not to crowd the pan. This will need to be done in batches, depending on how many slices of pork you have. *NOTE 1 Cook just two minutes on each side until lightly browned. Remove pork from skillet and set aside on a plate and continue until all pork has been browned.
- There should still be some oil/butter remaining in the skillet, if not, add a little of each. Place the mushrooms in the pan and cook three to four minutes. Next, stir in the shallots and cook two minutes more.
- Pour the wine and stock in to the pan with the mushrooms and shallots. Bring up to a boil and then turn down to a simmer. Allow to simmer just a few minutes until the liquid reduces a bit. Add the last tablespoon of butter into the pan and swirl it around to melt.
- Add the pork back to the pan and arrange so the mushrooms are around and on top of pork. Simmer just one minute more. Garnish with fresh chopped parsley and serve.
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