Pork Chops with Basil and Marsala

Pork Chops with Basil and Marsala

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"Pork chops are dredged in flour and garlic salt, browned, and baked with basil and Marsala wine."
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Ingredients

1 h 20 m servings 211 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 211 kcal
  • 11%
  • Fat:
  • 6.2 g
  • 10%
  • Carbs:
  • 19.3g
  • 6%
  • Protein:
  • 13.2 g
  • 26%
  • Cholesterol:
  • 30 mg
  • 10%
  • Sodium:
  • 991 mg
  • 40%

Based on a 2,000 calorie diet

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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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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Mix the flour and garlic salt in a large resealable plastic bag. Place pork chops in the bag, and shake to coat.
  3. Heat the oil in a skillet over medium heat, and brown chops on both sides. Transfer to a baking dish, and sprinkle with basil. Cover pan with aluminum foil.
  4. Bake 45 minutes in the preheated oven. Remove foil, pour in Marsala wine, and continue baking 15 minutes, basting occasionally with the wine. Skim off and discard any fat and season chops with salt and pepper to serve.

Reviews

29
  1. 34 Ratings

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Most helpful positive review

I was worried after reading the reviews that it would come out dry so I added a little bit of chicken broth to the chops before I put them in the oven. And after adding marsala wine and finishi...

Most helpful critical review

I used thin pork chops with bones and made the recipe in an electric skillet instead of the oven. I browned the chops at 450 degrees in butter & olive oil (I believe butter gives a better flavor...

I was worried after reading the reviews that it would come out dry so I added a little bit of chicken broth to the chops before I put them in the oven. And after adding marsala wine and finishi...

I used thin pork chops with bones and made the recipe in an electric skillet instead of the oven. I browned the chops at 450 degrees in butter & olive oil (I believe butter gives a better flavor...

I agree with the first reviewer! This did not work AT ALL. The meat ended up like overcooked stew meat - it was stringy and chewy. With so many pork recipes on this site I suggest you just pa...

This came out great. I used wheat flour, garlic salt and pepper. Used fresh basil and about 1t. lemon juice. I didn't put them in the oven. Browned them on the stove and then added the chopped...

this was delicious! the chops were so moist that even my fussy family loved them....I made one small change..after I defatted the sauce, I made a gravy out of it, by adding flour and water...wi...

Easy, tasty and very moist. Requested often by family

I love this recipe! For our anniversary last year I wanted to make something special. I spent hours going through recipes to find that "perfect recipe". This is it! I used a pork tenderloin ...

I've made this a few times. It's becoming part of our standard dinner menu. I find that if I cover the pork chops before baking and leave covered after adding the Marsala wine the chops come out...

This was delicious! I followed the recipe exactly except I substituted Lawry's seasoning salt in place of the garlic salt. These chops were moist and tender. They melted in our mouths. We ser...