Pork Marsala

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Most Helpful Positive Review

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.

—Caljane

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Most Helpful Critical Review

Oct 18, 2011

This did not work out well for me. I was pretty disappointed. The sauce needs something else like stock because the wine overpowered the dish. My pork turned out tough but that is my fault. I've made chicken marsala many times before and I was excited to try it with pork. Unfortunately, it didn't work out.

—Kate

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276 Ratings

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Oct 14, 2007

I wanted to do something nice for my wife (of 30 years), so I figured I would try cooking something. I tried this recipe, and my wife loved it! did I mention this is only the 2nd thing I ever cooked, not counting BBQing.

—Bill

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Apr 14, 2011

Not necessary to measure precisely, as I'm sure the submitter would agree. Excellent combination of ingredients resulting in an excellent dish. Rather than stirring in extra Marsala as suggested by the submitter, however, when the sauce became too thick, I thinned it out with chicken broth. Indescribably delicious. Serve with a simple, lightly seasoned pasta.

—naples34102

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Jul 24, 2007

This recipe is super easy and tasted great. I subsituted cabernet for the marsala so I didn't have to buy a whole bottle of wine and it tasted almost the same. My husband said it was resturant quality. I served it with red smashed potatos with feta chesse and sweet carrots. Prefect meal.

—Amber Pawlicki

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Mar 24, 2010

My husband said they were the best chops he'd ever eaten and to give it 5 stars. I didn't have any mushrooms but since the chops are THE THING it worked out well. BTW - I brined the chops in 1/4 cup table salt to 1 qt of water for 30 minutes. It makes them juicy and not dried out when cooked. Just rinse them off after 30 minutes, blot with a paper towel and proceed with the recipe. It will NOT make them salty. Brining works with chicken too. I also added some heavy cream the last 5 minutes of cooking time. Excellent recipe.

—bunnyb

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Jun 04, 2007

Very good! The pork chops were so tender you didn't even need a knife! I finally found a good pork chop recipe! Thank you!!

—popper72

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Oct 05, 2007

I made this recipe the other night and even my picky grandchildren loved it! I used fresh garlic only. I seasoned the pork with salt and fresh grounded pepper before I fried it. That was the only change I made to the recipe. YUM YUM! Will make again and again!

—Gramma Bois

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Nutrition

Calories
455 kcal
23%

Carbohydrates
18.3 g
6%

Cholesterol
61 mg
20%

Fat
27.6 g
42%

Fiber
0.8 g
3%

Protein
17.6 g
35%

Sodium
356 mg
14%

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

Nutritional Information

Pork Marsala

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 455
Calories from Fat: 248

% Daily Value *
Total Fat 27.6g 42 %
Saturated Fat 9.2g 46 %
Cholesterol 61mg 20 %
Sodium 356mg 14 %
Potassium 442mg 12 %
Total Carbohydrates 18.3g 6 %
Dietary Fiber 0.8g 3 %
Protein 17.6g 35 %
** Sugars 5.5g
Vitamin A 6 %
Vitamin C 2 %
Calcium 3 %
Iron 14 %
** Thiamin 53 %
Niacin 65 %
Vitamin B6 18 %
Magnesium 10 %
Folate 16 %

* 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.