Pork Chops Marsala

Photo: Randy Mayor; Styling: Leigh Ann Ross

Give your weeknight pork chops a makeover with the comforting flavors of Marsala sauce. Save time in the kitchen by purchasing pre-minced garlic and pre-chopped mushrooms.

Yield: 4 servings (serving size: 1 pork chop and 1/2 cup sauce)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 242
  • Calories from fat: 25%
  • Fat: 6.8g
  • Saturated fat: 2.5g
  • Monounsaturated fat: 2.9g
  • Polyunsaturated fat: 0.6g
  • Protein: 27g
  • Carbohydrate: 15.4g
  • Fiber: 1.1g
  • Cholesterol: 67mg
  • Iron: 2.1mg
  • Sodium: 299mg
  • Calcium: 44mg

Ingredients

  • 6 tablespoons all-purpose flour, divided
  • 4 (4-ounce) boneless center-cut loin pork chops (about 1/2 inch thick)
  • Cooking spray
  • 1/3 cup minced shallots (about 2)
  • 2 teaspoons bottled minced garlic
  • 1 (8-ounce) package presliced mushrooms
  • 2 teaspoons chopped fresh thyme
  • 1 cup fat-free, less-sodium chicken broth
  • 1/4 cup Marsala wine or dry sherry
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Preparation

  1. Heat a large nonstick skillet over medium-high heat. Place 1/4 cup flour in a shallow dish. Dredge pork in flour. Coat pan with cooking spray. Add pork to pan; cook 4 minutes on each side or until browned. Remove pork from pan.
  2. Add shallots, garlic, and mushrooms to pan; sauté 3 minutes or until moisture evaporates. Add remaining 2 tablespoons flour and thyme to pan, and cook for 1 minute, stirring well. Combine chicken broth and Marsala, stirring until smooth. Gradually add broth mixture to pan, stirring constantly with a whisk; bring to a boil. Reduce heat and simmer 2 minutes or until sauce thickens.
  3. Return pork to pan; cook 2 minutes or until desired degree of doneness, turning to coat. Sprinkle with salt and pepper.
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