Reviewed: Oct. 25, 2009

To be honest, I haven't tasted the finished product yet ... it's in the crockpot now, and it smells heavenly. I took several reviewers' suggestions -- saute onions, mushrooms, garlic and add low-sodium beef broth -- they made good sense. But I was surprised by the amount of flour I had left over after dredging 8 boneless chops; I threw away about 3/4 cup seasoned flour. No wonder so many said the seasoning seemed non-existant. I think there was plenty of seasoning, but next time I'll mix it in 1/4 cup flour -- that should be plenty and it will perk up the spice level. Thank you for the recipe, D-

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D-

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Reviewed: Sep. 14, 2009

Very good, even my mother in law liked it, and she was a chef before she retired.

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MESS DUTY

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Reviewed: Sep. 13, 2009

The changes I made was to add more garlic (2-3 cloves more), use white wine (that's all I had), simmered the onions and mushrooms for 15 mins adding the garlic in the last 5 mins) and add this to the slow cooker in the last hour of cooking. 4 hours of total cooking time was enough. My husband said it was the BEST pork he has ever had. This will stay in my recipe box.

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KellyG

Cooking Level: Intermediate

Home Town: North Miami Beach, Florida, USA

Living In: Lawrenceburg, Indiana, USA

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Reviewed: Aug. 6, 2009

I've had this in my recipe box to try for nearly 3 weeks - all b/c of not having the marsala wine - which is a MUST! I finally got around to making this last night -and I'm sold! The pork was SO tender, and the sauce was a perfect compliment! For the mushrooms, I chose to use baby ports which I sauteed in butter. I made this exactly as instructed - and it was wonderful! I read another poster had problems w/ the sauce being runny...the reason why -this poster acknowledged having added MORE wine than was called for - I think the problem is solved. This will be added to my "tried & true" crockpot recipe collection. Thanks for sharing!

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Newlywedws

Cooking Level: Expert

Home Town: Jacksonville, Florida, USA

Living In: Macdill Afb, Florida, USA

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Reviewed: Jul. 11, 2009

I loved this! I had all the ingredients on hand (except for fresh garlic, but most of my family don't like a lot of garlic anyway). I added some Cavender's Greek seasoning to the flour dredge, but I add that to most everything I cook. I took one reviewer's advice and whisked together the wine (I used red wine) and the soup. I also added fresh mushrooms and sauteed the onions. I only used 4 chops. I cooked this for 5 1/2 hours in a solar oven. Pork chops were falling off the bone and I loved the sauce. YUM!!

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MARYCAROE

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Reviewed: Mar. 5, 2009

I will absolutely make this again, but it only gets 4 stars because I doubled the spices and changed the cooking method of the mushrooms and onions. I did brown my pork chops, then cooked them for 5 hours on low, but I think they would have been done in 4. I sauteed the mushrooms (used two containers of fresh because I like them), onion, 3 cloves of garlic (once clove would never be enough for me), olive oil and a half cup more of marsala until the onions were translucent. Then I added that to the pot the last hour. My husband and I LOVED it. I served it with roasted red potatoes seasoned with rosemary, olive oil, salt and pepper. Super yummy, but I changed the proportions of the ingredients and cooking method so only 4 stars.

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Laurie C

Cooking Level: Intermediate

Home Town: Yorba Linda, California, USA

Living In: Aliso Viejo, California, USA

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Reviewed: Jan. 26, 2009

Hmmm. Not what I was expecting. I must admit... neither me or my bf like mushrooms, but we DO like mushroom sauces (i.e. without actual bits of mushrooms) and cream of mushroom soup. We thought this might be good with the acutal fungi removed. Not really. The pork chops had an odd texture (i.e. more like ribs) that just didn't suit us. The gravy (although runny) was good, but there wasn't enough of it, even though I used an entire can of soup and a tad more than 1/2 c. of wine for half the recipe. The pork chops were bland despite the dredging/frying step. I sauteed my onion (1.5 small sliced onions) and 2 cloves of garlic (we LOVE garlic) in the browned bits and a little more oil, but their taste was also non existent. One comment to those who want to try this: be sure to mix your soup/wine together with a wire wisk BEFORE adding to your slow cooker. It makes a difference and gives the two ingredients a chance to equally blend. Served with a side of Parmesan noodles (i.e. Knorr) and garlic bread. Thank goodness for sides! Sorry, but I will not be making this again.

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Mickey

Cooking Level: Expert

Home Town: De Soto, Missouri, USA

Living In: Elgin, Illinois, USA

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Reviewed: Nov. 10, 2008

Loved this! My husband went back for seconds. I used boneless butterflied pork chops and they were so tender they just fell apart.

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Jen

Cooking Level: Intermediate

Living In: Dallas, Texas, USA

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Reviewed: Sep. 3, 2008

Wine was too strong

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Kelly

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Reviewed: Jul. 29, 2008

This was good and easy. I didn't bother browning the chops first, I just threw them in frozen. It needs a little more seasoning/flavor to make it a five star.

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makeiteasy4me

Cooking Level: Expert

Home Town: Appleton, Wisconsin, USA

Living In: Denver, Colorado, USA

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Reviewed: Jul. 18, 2008

This did not turn out the way I thought it would, but to judge the recipe for what it was, it was good.

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Stacy G

Cooking Level: Expert

Home Town: San Antonio, Texas, USA

Living In: Sacramento, California, USA

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Reviewed: Jul. 10, 2008

I expected more flavor. Very disappointing! Won't make this again!

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sandybird

Cooking Level: Intermediate

Living In: Orlando, Florida, USA

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Reviewed: May 21, 2008

I took the advise of other reviewers and sauted the onions, garlic and mushrooms prior to adding them to the pot. I also increased the garlic and doubled the mushrooms. This was quite tasty but I couldn't really taste the Marsala even though I doubled the amount (we really like Marsala). Next time I may use a less expensive wine. Otherwise this came out delicious and the gravy was yummy. Thanks for the recipe!

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Dianemwj

Cooking Level: Expert

Home Town: Burbank, California, USA

Living In: Las Vegas, Nevada, USA

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Reviewed: May 17, 2008

Very tender and tasty! And sooo easy to make! Served it with garlic buttered noodles and had none leftover! Will definitely be made again many times I am sure!!! Thanks!

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Jennifer

Cooking Level: Expert

Home Town: Walhalla, North Dakota, USA

Living In: Berea, Ohio, USA

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Reviewed: Apr. 13, 2008

This was great! Couldn't believe how tender the pork was! My husband said reminded him of a pork roast b/c it was so tender. Put in crock pot at 11:15 & took out at about 5:30 after having cooked on low. I did not use butterfly chops, used thicker cut as thought would be better for cooking so long as the recipe says. The gravy was very good & plenty for the two of us! Served with pasta, green beans & garlic breadsticks. It was very good!

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Recipe Queen

Cooking Level: Intermediate

Home Town: Omaha, Nebraska, USA

Living In: Overland Park, Kansas, USA

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Reviewed: Mar. 3, 2008

Great recipe!!! The only changes that were made was to saute the onion and mushrooms before transferring to the slow cooker. Also low sodium beef stock was added along with the Marsala wine to make more gravy. Comfort food at it's best.

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chef101

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Reviewed: Mar. 2, 2008

This was yummy but a note to those who have new crock pots, 6 hours on low was waaay too long. It dried out the meat immensely. You might want to try 4 to 5 instead. And the sauce could stand to be a bit thicker. Might want to add some flour after you pull the pork out to thicken it up. Flavors were great though.

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HMAST

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Reviewed: Feb. 24, 2008

This is delicious!!! I think it is very important to carmelize (brown in oil) the onions first, it really adds to the appearance. The next time I make this I will use extra garlic and salt. Thanks for the great recipe.

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DEBMCE4

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Creamy Slow Cooker Marsala Pork

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