Creamy Slow Cooker Marsala Pork Recipe -
Creamy Slow Cooker Marsala Pork Recipe
  • READY IN 6+ hrs

Creamy Slow Cooker Marsala Pork

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 6 pork chops Change Servings
  • PREP

    30 mins
  • COOK

    6 hrs 10 mins

    6 hrs 40 mins


  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.
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  • Editor's Note
  • The nutrition data for this recipe includes information for the full amount of the breading ingredients. The actual amount consumed will vary.
  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.

Reviews More Reviews

Most Helpful Positive Review
Mar 05, 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.

Most Helpful Critical Review
Jun 11, 2010

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 sourcream and sprinkled paprika on the individual servings and my family liked it quite a bit. I do think we prefer chicken marsala but the pork was not bad.


64 Ratings

Oct 26, 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-

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!

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!

Mar 02, 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.

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.

Aug 06, 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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  • Calories
  • 309 kcal
  • 15%
  • Carbohydrates
  • 25.2 g
  • 8%
  • Cholesterol
  • 36 mg
  • 12%
  • Fat
  • 12.3 g
  • 19%
  • Fiber
  • 1.2 g
  • 5%
  • Protein
  • 18.5 g
  • 37%
  • Sodium
  • 741 mg
  • 30%

* Percent Daily Values are based on a 2,000 calorie diet.

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