Pork Marsala With Mushrooms

With a slightly smoky, deliciously creamy sauce, this is everything a Marsala dish should be. The meaty bone-in pork chops are crispy on the outside and tender and juicy inside. Using a blend of wild mushrooms and cremini mushrooms amps up the umami in the sauce. . Serve the pork Marsala with angel hair pasta or mashed potatoes and roasted broccoli. 

What is Marsala wine?

Marsala is a fortified wine from the town of Marsala in Sicily that can be red or white and sweet or dry. Red sweet Marsala is best known for its use in dishes like Chicken Marsala, though Marsala comes in many styles and can be drunk on its own. Substitutes for Marsala include sherry, port, and non-alcoholic apple cider.  

Notes from the Food & Wine Test Kitchen

Let the pork sit at room temperature for 15 minutes after seasoning it with salt and pepper. This helps it cook evenly and faster rather than if you pulled it straight from the refrigerator.

It may seem a bit fussy to use both oil and butter to cook the pork, but both are needed here. The oil has a higher smoke point than butter, so it keeps the butter from burning when searing the chops. And as the butter browns, it gives the sauce a nutty flavor and glossy texture. 

Using unsalted chicken broth is key here, since it’s reduced to give you a thicker, more rich sauce. 

Make ahead

Store the pork Marsala in an airtight container in the refrigerator for up to three days.