Reviewed: Nov. 17, 2009

My husband and I really enjoyed this entree as a weeknight meal. I used the ingredients as listed, except for cutting the butter and olive oil about in 1/2. Bought Marsala from the liquor store for about $5 instead of buying more salty Marsala cooking wine from the grocery store. Cooked in a nonstick electric skillet at 325 degrees. The result was a moist and flavorful chop. Yum!

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Penny Sanchez

Cooking Level: Intermediate

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Reviewed: Oct. 13, 2009

Very good. Personally, I found I didn't pound the pork thin enough, and I did add some extra salt and garlic.

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KYAKMOM

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Reviewed: Sep. 11, 2009

My husband and teenage son loved it! I used some Merlot I had on hand instead of marsala and a small can of sliced portabella mushrooms instead of fresh. It took a little longer than I thought but was worth it!!

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jackieo

Cooking Level: Expert

Home Town: Austin, Texas, USA

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Reviewed: Sep. 10, 2009

Made this tonight, fantastic! I skipped the minced garlic and it was still great. A new favorite at our house for sure!

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Freemymind526

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Reviewed: Sep. 7, 2009

very easy, tasted yummy, kids liked it too.

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macangel

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

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Reviewed: Sep. 2, 2009

Good

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Denise

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Reviewed: Aug. 31, 2009

My family loved this recipe. I have made chicken marsala many times before but I never thought about doing it with pork. I followed the recipe closely. The only changes I made were that for the sake of time and mess I didn't pound the pork. I breaded it with a mix of whole wheat flour and regular flour. I cooked it at a low temp for a longer time so it would cook through. And at the end before putting the lid on it, I added fresh parsley and a little Parmesan cheese. It was great...thanks!!!!

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guatechick

Cooking Level: Intermediate

Home Town: Guatemala City, Guatemala, Guatemala

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Reviewed: May 10, 2009

My family loved this recipe. I used a cabernet like others since I did not have the marsala wine.

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Gilta

Cooking Level: Intermediate

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Reviewed: Mar. 10, 2009

This was pretty good. I would suggest using a more tender cut of pork, or maybe mine just wasn't very tender. I prefer a cream marsala sauce. But this was good and I will make again, probably use chicken however.

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OKIECOOK1

Cooking Level: Expert

Home Town: Phoenix, Arizona, USA

Living In: Chelsea, Oklahoma, USA

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Reviewed: Mar. 1, 2009

We served this to a guest and he said it should go on our guest menu. The only adjustment we made was to not cover it as it cooked down. The pork came out very moist and tender. Excellent!

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Emmy

Cooking Level: Intermediate

Home Town: Tucson, Arizona, USA

Living In: Spring Hill, Florida, USA

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Reviewed: Feb. 27, 2009

This turned out WAY better than I expected. I used very thick pork chops (didn't bother to pound them) and ended up pan-frying them for about 40 minutes on low (turning every ten minutes or so). I was worried they were going to be tough but I couldn't have been more wrong. The meat was SO tender and succulent, and was perfectly complemented by the mushrooms and Marsala. Awesome recipe. Thanks, Junnieann!

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Caroline C

Cooking Level: Expert

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Reviewed: Jan. 16, 2009

This was really good. The chicken was tender and juicy.

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sisselhardt

Cooking Level: Intermediate

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Reviewed: Dec. 16, 2008

This is really good as is. No tinkering necessary with this one.

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Di

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Reviewed: Nov. 20, 2008

YUMM-0!!! Tastes just like what you would get in a restaurant. I serve it with spaghetti and mizithra cheese. Yummy and easy!

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Paigeb143

Cooking Level: Intermediate

Living In: Spokane, Washington, USA

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Reviewed: Nov. 17, 2008

Delish...Marsala quantity can be adjusted with chicken bouillion...mushrooms ads a lot...really good rest as is...used boneless loin chops...

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HEROKAT

Cooking Level: Intermediate

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Reviewed: Nov. 10, 2008

Very good. Could pass for Veal Marsala.

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Handy Andy

Home Town: Reno, Nevada, USA

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Reviewed: Oct. 11, 2008

Excellent flavor and very tender. Added a little Old bay seasoning but did not change anything else. Great recipe. Thanks

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nikki4187

Cooking Level: Expert

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Reviewed: Sep. 26, 2008

Delicious!!!

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JEN

Cooking Level: Intermediate

Home Town: Milpitas, California, USA

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Reviewed: Aug. 21, 2008

Delicious and a keeper in my recipe box! I had no Marsala so used red wine with a shot of whiskey and a chicken bouillon cube instead. I also cut down on the mushrooms because I didn't have enough - didn't hurt the taste a bit. I didn't want to stir the sauce while the pork chops are still in the skillet so removed the chops into a baking dish, cooked the mushrooms, garlic and wine for 5 minutes in the skillet, poured the sauce over the pork chops and baked in the oven at 350° for 10 minutes.

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