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Pork Marsala

Pork Marsala

Smoky Marsala wine brings out the woodsy note of the mushrooms.

Cooking Light NOVEMBER 2004

  • Yield: 4 servings (serving size: 2 chops, about 1 cup pasta, and 1 tablespoon onions)


  • 1 (9-ounce) package refrigerated angel hair pasta
  • 1 tablespoon butter
  • 3/4 teaspoon salt, divided
  • 1 tablespoon olive oil, divided
  • 1/4 cup all-purpose flour
  • 8 (2-ounce) boneless center-cut loin pork chops (1/4 inch thick), trimmed
  • 1/4 teaspoon black pepper
  • 1/2 cup chopped shallots
  • 1 (8-ounce) package presliced mushrooms
  • 3/4 cup fat-free, less-sodium chicken broth
  • 3/4 cup Marsala wine
  • 1/4 cup chopped green onions


Cook the pasta according to package directions, omitting salt and fat. Drain; toss with butter and 1/4 teaspoon salt.

While the pasta cooks, heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat.

Place flour in a shallow dish. Sprinkle pork with 1/2 teaspoon salt and pepper; dredge pork in flour. Add half of pork to pan; cook 2 minutes on each side or until browned. Remove pork from pan. Repeat procedure with remaining 1 1/2 teaspoons oil and pork.

Add shallots and mushrooms to pan; sauté 2 minutes. Add broth and wine; bring to a boil. Reduce heat, and simmer 2 minutes, stirring occasionally. Return pork to pan; cover and simmer for 3 minutes or until pork is done. Serve the pork mixture over pasta. Sprinkle with onions.

Nutritional Information

Amount per serving
  • Calories: 495
  • Calories from fat: 25%
  • Fat: 13.7g
  • Saturated fat: 4.5g
  • Monounsaturated fat: 6.1g
  • Polyunsaturated fat: 1.7g
  • Protein: 35.9g
  • Carbohydrate: 49.9g
  • Fiber: 3.8g
  • Cholesterol: 126mg
  • Iron: 4.4mg
  • Sodium: 651mg
  • Calcium: 50mg

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Pork Marsala Recipe