Pork Chops Marsala

This turned out quite well.
We love the Marsala chops at Carrabbas, and have always wanted to try them at home. I’m not sure why so many people have stated that these are bland🤷🏼‍♂️. Maybe that’s not actually a “recipe” issue, because ours were very flavorful.

Great recipe. Tried today on hubby and brother-in-law. Came out great. Did make minor changes due to what I had on hand. Used portobella shrooms and regular onions. Added garlic powder, dried thyme and a little cajun to flour. Both guys thought came out great. Hubby a picky eater so this will be a regular dish. Thanks for the recipe

It is always best while cooking to taste and adjust the ingredients - add more sherry, etc...

I used bone-in chops with this recipe.  My family thought that the sauce was very tasty.  It was easy to make and I would serve it again. 

Would not make again.  Bland.  Surprising too because great ingredients.  Can't taste the marsala.

Sauce was very bland. I was disappointed, expecting a richer and more heightened flavor from the Marsala wine.

I used thick pork chops so after adding the chops back to the skillet, I braised them for one hour in a 300 degree oven. Wonderful.

Its ok. I wouldn't make it again. Sauce was thin and bland.

THis an outstanding recipe if you use the right Marsala wine.....there is a sweet and dry version and I used the dry version. I think sherry would work too but give it a nuttier flavor. Tender chops in a luscious cream and mushroom sauce. I would not use Merlot as one review said...merlot and marsala are totally different and that review gave a low score.

We liked this - I used bone-in chops because I think they are more flavorful. Next time I'd add some thyme to the flour used to dredge the chops and salt and pepper them while they brown instead of at the end. Served with mashed potatoes and steamed spinach.

We used pork tenderloin sliced and was delicious,

I followed the directions to a T. They were ok. Not sure if I will make again. Might try chicken next time.

This recipe made for perfectly cooked chops but the flavor was rather dull. I appreciate the desire to limit sodium by only adding salt at the end, but "seasoning as you go" is important for best flavor, in my opinion. This recipe also needs a little "brightness" at the end: lemon zest or a shot of balsamic vinegar? Not sure but it's only one ingredient away from greatness. We definitely enjoyed this but wondered what was missing all during dinner. Oh, and you must love thyme because that's the dominant flavor.

Excellent, added a little more Marsala though, no shallots, used onion. I don't like pork but this was a treat, made by me!

I'm not big pork chop fan, but my man loves them. So, I decided to make those because all the ingredients sounds good to me (especially the Sherry :o)). And it turned out really well! The meat is tender and thanks to the coating it keep its juice inside. Pork chops are usually very dry to me, but this one is fantastic :o)

Bland tasting. I get why the flour is added to the sauce but is a waste of calories on the chops. Salt and pepper is all that is needed to cook the chops. The Marsala flavor disappeared in the sauce. Something a little stronger would be good like mustard. Don't think I will make this recipe again.

This is very quick and easy. Follow the recipe - replace 1/4 onion instead shallots. Served with jasmine Rice and green bean casserole. husband loved the gravy with the Marsala wine. Next time, I will double the marsala sauce. Must try. This will be a keeper in Recipe box.

This was simple and delicious. The chops turned out very tender and the sauce was flavorful. Fresh thyme serves its purpose in this dish. Served with a rice pilaf and steamed broccoli. Will definitely make this again!

needs work. I agree salt and pepper and maybe even the thyme in the original coating of the pork would make this a bit better. I'm not sure what else is wrong, but it's just not that good. I've made WAY better recipes than this but couldn't find my recipe pile since we just moved.

I thought this recipe was very tasty. I didn't think that it was bland, but I think there's an important step missing in this recipe. It's really important to season the meat with at least salt and pepper before cooking. That will add a lot more flavor to the dish rather than adding the salt/pepper at the very end.

This was OK - I made the recipe as written but added italian seasoning to the flour coating. I served it with pasta. My husband and I thought it was bland.. I would try another chop recipe rather than experiment with this recipe. It was easy to put together.

I agree with Linda, this recipe was "blah" which I did not expect given the ingredients. Maybe some salt and pepper would help it. I don't think I'll be making it again, though.

This is one I will remove from my saved recipe file. I followed the recipe exactly how it was written and it was just Blah. It had no seasonings even though I used the ingredients in the recipe. I am never disappointed in any of the recipes I use on this site but this one was a bomb.

Yum. Quick, easy and delicious. Added extra garlic.. wouldn't change anything else.

It was good. The sauce was a bit thin. I didn't have fresh thyme so I used 1tsp of dried. Next time I will leave it out. It was an easy reciped but I might try to find a better marsala recipe for next time.

This recipe was the bomb. The pan was wiped clean.I will give it a 5 star rating, it will for sure be made again. I doubled the recipe, still it had a great full flavor. This was also the first time I have used any type of a dry wine (Marsala Wine)

OK for what it is, kinda blah, wouldn't have again. Made to recipe using fresh garlic and saved a bit of money by starting with whole mushrooms, slicing them ourselves. Served with smashed yukon golds/carrot and steamed brussels sprouts.

I tried to save this recipe in my "saved recipe" File but it would not save. So I printed it and made it for lunch. Loved it. Can you tell me why it won't save.

Easy and very tasty. My husband enjoyed too.

Saw this recipe highlighted on the myrecipes website and decided to thaw out pork chops, since I already had everything, except for the shallots & fresh thyme. I doubled the recipe & used onions and dried thyme. It was full of flavor for a quick weeknight meal - my family loved it!

Wonderful, full of flavor, not difficult to do, presents so well

For me it was just alright. Its was a little bland, and I guess I was just expecting so much more out of it because I love marsala. Was it edible? Defnitely. Would I eat/make it again? Probably not.

This was ok, but nothing to write home about. I used sweet onion instead of shallots, shitake mushrooms, sweet Marsala wine, and Wegmans pan searing flour. I used fairly thick pork chops so I finished them in the oven instead of returning them to the pan. I served this with a cauliflower puree. I would not likely make this again.

Wonderful recipe... easy to follow... minimal ingredients... my husband and I thoroughly enjoyed it.

My husband liked this. I did not. I prefer CL's Chicken and Mushrooms in Garlic White Wine Sauce. It's a very similar recipe but turns out with much more flavor. I found this one to be rather bland. I did use dried thyme rather than fresh and merlot instead of marsala, but I don't think that would've made that big of a differenxe in the outcome.

I rate this recipe as 5 stars for a Cooking Light recipe. It's very satisfying and doesn't seem artificially light. Also, since it's just two of us it's nice that it's easily halved. The boneless pork chops I find are always a little thicker than the recipe indicates so I have to adjust my cooking times up a little bit. That said, I make the recipe exactly as written with the exception of skipping the dredging step. I've done the recipe both ways and don't notice a difference. I usually serve this recipe with roasted brussels sprouts. A great meal I can have on the table in about half an hour.

This was very good and worthy of a special occasion meal or for "company". Initially I cooked the pork chops till they were browned but still pink, then I removed them to an oven set on low to stay warm -- I was worried they would get cold. Like another reviewer, I used more mushrooms so the sauce took longer to cook. I added the pork chops back to the sauce at the end to meld the flavors. I liked that using this method makes the chops tender, not tough. I learned something new making this dish: marsala can be sweet (as one reader pointed out) or dry, which is clearly the choice for this recipe and available at Trader Joe's.

This was really good and really easy to make. I'll definitely be making this recipe again!!

Made this last evening and liked the recipe very much. I only cooked 2 pork chops, but made the sauce according to the recipe. Served the pork with brown rice, summer squash, and green salad. I used Marsala wine and enjoyed the flavor. Will make this again!

My husband & I love pork chops-this was excellent-extremely moist. Just don't overcook. You can probably use chicken as well.Have had it twice already--so simple. Serve with mashed potatoes and pour gravy on top.

Sorry, haven't tried this but have a question. If you don't cook with wine what could you substitute (or can you)?

I couldn't let myself brown the pork without a little s&p, but other than that I followed the recipe and used Marsala. I loved it and WILL save the recipe and cook it again.

This worked out really well for me -- simple and delicious!

I thought the recipe was quite tasty and I would definitely make it again. Although the next time I make it, I will make sure I make it for more people than just myself....both the pork chops and sauce did not reheat well for leftovers.

Absolutely delicious! Serve with some garlic mashed potatoes and either asparagus or green beans for an elegant (but easy) meal for company. Or just with a side salad for a fast weeknight treat. The only change I made was to take the advice of previous reviewers and not put the pork back in at the end. It had cooked completely through after only 3 1/2 minutes per side. If I had done it for 4 minutes per side and then another minute at the end, it would have come out quite dry. Also, I am surprised by the recipe's suggestion to use a dry sherry if you don't have Marsala. I'd use Madeira instead or, barring that, a sweeter white wine.

I liked this, I threw the pork back on slightly before it said to, the pork was already done in the middle after 4 min on each side earlier. Everything was tender(though I did tenderize with an upside-down knife before cooking). I think I will use more mushrooms and full sodium broth next time.

I made this the other night and was not at all impressed by the flavors. I did however use Sherry instead of Marsala wine. I will try making this again using the Marsala as there have been so many good reviews. Another thing I found was I tried to follow the cooking times for the pork and 4 mins was just not enough time on each side. I had to let it cook more in the sauce.

My family just loved this dish. I did make a few changes. Instead of dredging in flour, I dipped in egg whites and breaded in Italian flavored bread crumbs with a lttle added parmsean cheese. I also added a splash of sherry to the mushrooms while they were cooking and added a little more marsala than the recipe called for. I was afraid the sherry and the marsala would be too much but the flavors worked well together. I will definitely make this again

Excellent. Made this for my new boyfriend and he flipped out! Yes, the way to a man's heart is through is stomach!!

Just Great!!! WOW!!!

This is a great recipe and I make it at least once a month. The Marsala makes it.

Loved it. I will make this again soon.

This was very tasty--I was surprised that the rather thin, boneless chops I used turned out moist and tender--I thought for sure they'd turn out dry. I used dry sherry, and thought the flavors were very nice together, though next time I will definitely try with marsala. My family enjoyed this very much. I will definitely make again.

This recipe is relatively easy to make. However, since the pork was completely cooked when first put into pan, it was tough after placing back into the pan with the marsala sauce. Will not cook completely next time to ensure not being overdone.

We thought this recipe was outstanding! I followed the directions to the letter (did substitute fresh garlic for jarred garlic, as I was out!)...and, served with mashed potatoes. Plenty of flavor and lovely tender pork!

WHY would anyone use DRY sherry in place of Marsala, a very sweet wine, then give it a low rating?? C'mon guys, follow the directions or don't rate it !! It's a great recipe IF you follow the recipe....

Yuck. I love Marsala dishes, but not thins one!

I've made this a couple of times and my family really likes it. Like others though, I've added more stock to make more gravy, or you really don't get much. Also, I mince an onion and use that instead of shallots, as well as finely mince a LOT of garlic to add.

The marsala wine makes this receipe! I bought a more expensive wine the first time and it was good. The second time (I was in a" time Crunch" mode) I bought a grocery store cooking marsala wine and I thought the flavor was so much better!