Marsala Pork Chops ~Give your weeknight pork chops a makeover with the comforting flavors of Marsala sauce. The combination of the garlic, mushrooms, capers, chicken broth and sherry marinate the pork chops to bring out their flavor while keeping them moist and tender. Add mashed potatoes and fresh cooked seasonal vegetable for a well balanced and healthy meal everyone will enjoy. If you have a garden full of fresh vegetables, now is the time to use them!
Marsala Pork Chops
Prep
Cook
Total
Yield 4
Marsala Pork Chops ~Give your weeknight pork chops a makeover with the comforting flavors of Marsala sauce. The combination of the garlic, mushrooms, capers, chicken broth and sherry marinate the pork chops to bring out their flavor while keeping them moist and tender. Add mashed potatoes and fresh cooked seasonal vegetable for a well balanced and healthy meal everyone will enjoy. If you have a garden full of fresh vegetables, now is the time to use them!
Ingredients
- 6 tablespoons all-purpose flour, divided
- 4 (4-ounce) boneless center-cut loin pork chops (about 1/2 inch thick)
- Cooking spray
- 1/3 cup minced capers (about 2)
- 2 teaspoons bottled minced garlic
- 1 (8-ounce) package presliced mushrooms
- 2 teaspoons chopped fresh thyme
- 1 cup fat-free, less-sodium chicken broth
- 1/4 cup Marsala wine or dry sherry
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Heat a large nonstick skillet over medium-high heat. Place 1/4 cup flour in a shallow dish. Dredge pork in flour. Coat pan with cooking spray.
- Add pork to pan; cook 4 minutes on each side or until browned. Remove pork from pan.
- Add capers, garlic, and mushrooms to pan and sauté 3 minutes or until moisture evaporates.
- Add remaining 2 tablespoons flour and thyme to pan, and cook for 1 minute, stirring well.
- Combine chicken broth and Marsala, stirring until smooth. Gradually add broth mixture to pan, stirring constantly with a whisk; bring to a boil. Reduce heat and simmer 2 minutes or until sauce thickens.
- Return pork to pan; cook 2 minutes or until desired degree of doneness, turning to coat. Sprinkle with salt and pepper. Remove and Serve.
Notes
Recipe Source: Michele Powers, Cooking Light APRIL 2007©MARILYN'S TREATS. All images are copyright protected. Food Source: The Village Grill. 
Awesome, this looks so delicious, I will try your recipe in my dinner. Thank you so much for sharing this!
Thank you Anthony. I went to your website. It is well put together! Have a great Easter.
These pork chops look delicious Marilyn! Pinned and shared #ibabloggers
When you are looking for something to added that Sunday feeling then thisis the one Joanne! Thanks for commenting.
Another yummy pork chop recipe. Now you have my mouth watering. Thanks for sharing this recipe at the #AnythingGoes Link Party.
Thanks Sandy! I love pork. Can you tell?
I love this recipe and haven’t tried it for years thanks for bringing an updated version to #AnythingGoes link UP
Thanks Sue! It really is a good one. Well, the wine doesn’t hurt!
Wow !! I really surprised to see the recipe as it’s looking yummy. Especially I love Mushrooms because it is so healthier and tasty too. I can’t wait to try making this awesome recipe on later today. Thanks for sharing the great recipe.
Thank you so much for the awesome comment Showhan! Anyone can make this because it is so easy. The taste is subtle but oh so good and keeps the dish moist. Have a great day!
Yum! I love chicken marsala, never occurred to me to try it with pork chops! I think I will definitely be giving these a try.
They are so yummy, Ana. I am a true meat lover, so I try to eat a lot of chicken and pork and turkey. I am just now converting my chicken recipes to include pork and get a bit healthier! Thanks for commenting. And remember, all your links when posting on my site are do follows!