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Creamy Slow Cooker Marsala Pork


"This is an easy and tasty take on slow cooker pork chops. I serve these chops and the sauce over egg noodles or linguine."
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6 h 40 m servings 309 cals
Original recipe yields 6 servings (6 pork chops)


  • Calories:
  • 309 kcal
  • 15%
  • Fat:
  • 12.3 g
  • 19%
  • Carbs:
  • 25.2g
  • 8%
  • Protein:
  • 18.5 g
  • 37%
  • Cholesterol:
  • 36 mg
  • 12%
  • Sodium:
  • 741 mg
  • 30%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  1. Stir together the flour, rosemary, mustard, salt, garlic powder, and pepper in a bowl. Dredge the pork chops in the seasoned flour, shake off excess, and set aside. Heat the vegetable oil in a large skillet over medium-high heat. Add the pork chops and cook until golden brown on both sides, about 4 minutes per side.
  2. Place the onion, mushrooms, and garlic into a slow cooker. Add the seared pork chops, then pour in the cream of mushroom soup and Marsala wine. Cover, and cook on Low until the chops are tender, 6 to 8 hours.


  • Partner tip: Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

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Read all reviews 58
  1. 69 Ratings

Most helpful positive review

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 ...

Most helpful critical review

Not bad. The sauce was nice and rich and adding sauted mushrooms and onions like recommended by other viewres really heightens the taste and adds a bit of sweetness. I added a dollop of sourcrea...

Most helpful
Most positive
Least positive

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 ...

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 lo...

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 cook...

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 bu...

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...

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. T...

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 S...

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!

This was very good. I only made a small change and that I didn't use Marsala wine because I didn't have any. I used a very nice Italian wine I had open. The flavor was terrific.