Pork Marsala Recipes

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PORK CHOPS MARSALA

Make and share this Pork Chops Marsala recipe from Food.com.

Provided by jkoch960

Categories     Pork

Time 22m

Yield 4 serving(s)

Number Of Ingredients 10



Pork Chops Marsala image

Steps:

  • Heat a large nonstick skillet over medium-high heat. Place a 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 shallots, garlic, and mushroooms to pan; saute 3 minutes or until moisture evaporates. Add remaining 2 tblsp. 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.
  • Serve with mashed potatoes. Garnish with thyme sprigs, if desired.

6 tablespoons all-purpose flour, divided
4 (4 ounce) boneless center cut pork chops (about 1/2 in. thick)
1/3 cup minced shallot (about 2)
2 teaspoons bottled minced garlic
1 (8 ounce) package sliced mushrooms
2 teaspoons chopped fresh thyme
1 cup chicken broth
1/4 cup marsala wine or 1/4 cup dry sherry
1/4 teaspoon salt
1/4 teaspoon black pepper

PORK MARSALA

Some good friends fixed Pork Marsala for us once and it has been a favorite ever since! It's the perfect pair with a loaf of crusty garlic bread. -Connie Miller, Olathe, Kansas

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 2 servings.

Number Of Ingredients 11



Pork Marsala image

Steps:

  • Cook linguine according to package directions. Meanwhile, in a large skillet, saute mushrooms in oil and butter until tender. Add garlic; cook 1 minute longer., Stir in the wine, tomato paste, salt and pepper until blended. Add pork. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until heated through. Sprinkle with parsley. Drain linguine; serve with pork mixture.

Nutrition Facts : Calories 562 calories, Fat 16g fat (4g saturated fat), Cholesterol 71mg cholesterol, Sodium 413mg sodium, Carbohydrate 59g carbohydrate (11g sugars, Fiber 4g fiber), Protein 34g protein.

4 ounces linguine
1/2 pound sliced fresh mushrooms
1 tablespoon canola oil
1 tablespoon butter
1 teaspoon minced garlic
1/2 cup Marsala wine or beef broth
2 tablespoons tomato paste
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 pound cooked pork tenderloin, cut into strips
1 teaspoon minced fresh parsley

PORK AND MARSALA

I was a big fan of veal marsala but decided on ethical grounds to stop eating veal. Pork happened to be available in similar steak cuts so I started using that. This recipe comes from a number of weeks of playing around with ingredients.

Provided by David Reidy

Categories     Pork

Time 30m

Yield 2 serving(s)

Number Of Ingredients 9



Pork and Marsala image

Steps:

  • Mix flour, salt, pepper and coat the pork steaks with the mixture.
  • Put olive oil and butter in a frying pan and heat until bubbling.
  • Add steaks to the pan and cook 2-3 minutes each side (or until cooked as you prefer).
  • Remove steaks from pan and put to one side.
  • Add marsala to the oil in the pan.
  • Allow alcohol to boil off and reduce heat.
  • Add cream and stir until the sauce is of an even consistency.
  • Place the cooked steaks back into the pan and cover with sauce, allow to simmer for 2-3 minutes on low heat.
  • Add chives just before removing from the heat and serving.

Nutrition Facts : Calories 592.4, Fat 31.2, SaturatedFat 16.2, Cholesterol 81.6, Sodium 76.6, Carbohydrate 22, Fiber 0.6, Sugar 2.6, Protein 3.4

2 pork butterfly steaks
1/2 cup marsala
1/2 cup cream
1 tablespoon butter
1 tablespoon olive oil
1/4 cup plain flour
1/4 cup chives
salt, to taste
pepper, to taste

PORK MARSALA WITH SPINACH

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 11



Pork Marsala With Spinach image

Steps:

  • Preheat the oven to 375 degrees F. Butterfly the pork: Cut in half horizontally, almost all the way through, then open it like a book so the roast is flat. Season with salt and pepper; sprinkle with 2 tablespoons flour. Heat 1 tablespoon olive oil in a skillet over medium-high heat. Brown the pork, about 3 minutes per side. Transfer to a baking dish (reserve the skillet) and bake until a thermometer inserted into the center registers 140 degrees F, 15 to 20 minutes. Let rest on a cutting board, 5 minutes.
  • Add the mushrooms and 1/4 teaspoon salt to the skillet and cook until golden brown, about 8 minutes. Add the remaining 1 tablespoon flour and cook, stirring, 1 minute. Add the broth and marsala and bring to a boil. Add the cream and boil until the sauce thickens, about 8 minutes. Off the heat, stir in 2 teaspoons lemon juice and the parsley.
  • Heat the remaining 1 tablespoon olive oil in a pot over medium-high heat and cook the spinach until wilted, 3 to 4 minutes. Stir in the remaining 2 teaspoons lemon juice and season with salt and pepper. Slice the pork. Serve with the mushroom sauce and spinach.

Nutrition Facts : Calories 607, Fat 37 grams, SaturatedFat 13 grams, Cholesterol 145 milligrams, Sodium 448 milligrams, Carbohydrate 25 grams, Fiber 6 grams, Protein 42 grams

1 1/2 pounds boneless pork loin roast, trimmed
Kosher salt and freshly ground pepper
3 tablespoons all-purpose flour
2 tablespoons extra-virgin olive oil
1 1/2 pounds white mushrooms, quartered
2/3 cup low-sodium chicken broth
1/2 cup dry marsala wine
1/3 cup heavy cream
4 teaspoons fresh lemon juice
1/2 cup fresh parsley leaves
1 pound baby spinach

PORK MARSALA

Herbed and garlic pork with a sweet Marsala wine--easy to make!

Provided by Junnieann

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Braised

Time 30m

Yield 4

Number Of Ingredients 11



Pork Marsala image

Steps:

  • Mix flour, salt ,garlic salt, garlic powder, and oregano together in a medium bowl. Add pork chops, and toss until well coated.
  • Heat butter and olive oil in a large skillet over medium heat. Place pork in skillet in a single layer, and cook, turning occasionally, until brown on both sides. Add mushrooms and minced garlic; cook and stir briefly.
  • Stir in wine, scraping the skillet to loosen any brown bits. Cover and simmer over medium heat until pork is tender and sauce is thickened, about 15 minutes. If sauce is too thick, adjust by stirring in a small amount of wine.

Nutrition Facts : Calories 454.9 calories, Carbohydrate 18.3 g, Cholesterol 61 mg, Fat 27.6 g, Fiber 0.8 g, Protein 17.6 g, SaturatedFat 9.2 g, Sodium 356.2 mg, Sugar 5.5 g

⅓ cup all-purpose flour
¼ teaspoon salt
¼ teaspoon garlic salt
¾ teaspoon garlic powder
½ teaspoon dried oregano
1 pound boneless pork loin chops, pounded thin
3 tablespoons butter
¼ cup olive oil
2 cups sliced fresh mushrooms
1 teaspoon minced garlic
1 cup Marsala wine

PORK MARSALA WITH MUSHROOMS

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 1h

Yield 6 servings

Number Of Ingredients 16



Pork Marsala with Mushrooms image

Steps:

  • Place the pork chops between 2 pieces of plastic wrap and pound with a mallet or heavy skillet until 1/4-inch-thick.
  • Sprinkle the pork on both sides with salt and pepper. Put the flour in a shallow dish and dredge the pork in it, shaking off any excess.
  • Heat the olive oil and 2 tablespoons butter in a large skillet over medium-high heat. Add half of the pork and cook until browned and cooked through, 2 to 3 minutes per side. Remove to a plate and set aside. Repeat with the remaining pork.
  • Add the mushrooms to the skillet and stir. Cook until golden brown, 5 to 6 minutes.
  • Pour in the Marsala and beef broth and stir to deglaze the pan, scraping up the browned bits. Cook until the liquid is reduced by half, 5 to 6 minutes. (If the liquid reduces too quickly, splash in more broth as needed.)
  • Whisk the cornstarch into the heavy cream in a small bowl. Pour into the sauce mixture and let it bubble and thicken for another minute.
  • Turn off the heat and stir in the remaining 2 tablespoons butter. Serve the pork with the Buttered Noodles and spoon some of the mushrooms and Marsala sauce on top. Sprinkle with the parsley.
  • Add the egg noodles to a pan of salted boiling water and cook according to the package directions, 6 to 7 minutes.
  • Drain, put back in the pan and add the butter, then season with salt and pepper. Add the parsley and toss.

6 boneless pork chops (about 2 pounds)
Kosher salt and freshly ground black pepper
1/2 cup all-purpose flour
2 tablespoons olive oil
4 tablespoons salted butter
1 pound white button mushrooms, quartered
1 cup Marsala wine
1 cup beef broth, plus more as needed
2 teaspoons cornstarch
1/2 cup heavy cream
Buttered Egg Noodles, for serving, recipe follows
Chopped fresh parsley, for topping
12 ounces egg noodles
Kosher salt and freshly ground black pepper
2 tablespoons salted butter
2 tablespoons chopped fresh parsley

ELEGANT PORK MARSALA

Wine and mushrooms lend elegance to this oh-so-simple pork dish. Use pre-sliced mushrooms and minced garlic to save time. Cleanup is one-pan easy. -Kim Gillis, High Falls, New York

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 11



Elegant Pork Marsala image

Steps:

  • In a shallow bowl, mix flour and pepper. Dip pork chops in flour mixture to coat both sides; shake off excess., In a large nonstick skillet coated with cooking spray, heat oil over medium heat. Add pork chops; cook 4-5 minutes on each side or until a thermometer reads 145°. Remove from pan; keep warm., In same skillet, add mushrooms, onion and bacon to drippings; cook and stir 2-3 minutes or until mushrooms are tender. Add garlic; cook 1 minute longer. Add wine; increase heat to medium-high. Cook, stirring to loosen browned bits from pan., In a small bowl, mix cornstarch and broth until smooth; add to pan. Bring to a boil; cook and stir 2 minutes or until slightly thickened. Serve with pork.

Nutrition Facts : Calories 232 calories, Fat 10g fat (3g saturated fat), Cholesterol 60mg cholesterol, Sodium 161mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 1g fiber), Protein 24g protein. Diabetic Exchanges

1/3 cup whole wheat flour
1/2 teaspoon pepper
6 boneless pork loin chops (4 ounces each)
1 tablespoon olive oil
2 cups sliced fresh mushrooms
1/3 cup chopped onion
2 turkey bacon strips, chopped
1/4 teaspoon minced garlic
1 cup Marsala wine or additional reduced-sodium chicken broth
5 teaspoons cornstarch
2/3 cup reduced-sodium chicken broth

PORK SCALOPPINE WITH MUSHROOMS AND MARSALA

Categories     Sauce     Mushroom     Pork     Side     Fry     Marsala     Boil

Yield makes 12 scaloppine, serving 6

Number Of Ingredients 15



Pork Scaloppine with Mushrooms and Marsala image

Steps:

  • Trim the pork loin, leaving only a thin layer of fat, and cut it crosswise into twelve equal slices. Using a meat mallet (or other heavy implement), flatten and spread the slices into scaloppine about 1/4 inch thick. Season lightly on both sides with salt and freshly ground pepper. Dredge the scaloppine in the flour, coating both sides, and shake off the excess.
  • Meanwhile, put 4 tablespoons of the olive oil and 2 tablespoons of the butter in the skillet, set over medium-high heat. When the butter begins to bubble, lay four or more scaloppine in the skillet-as many as can lie flat without crowding-and let them sizzle in place until the underside is opaque and tinged with brown, about 3 minutes. Flip them over and color the second side for a couple of minutes; then lift out the slices, let the fat drain off, and put them on a platter. Add a bit more olive oil and/or butter to the skillet if it seems dry, and fry the rest of the scaloppine in the same way.
  • When all of the pork is browned, pour off the frying oil but leave any crusty caramelization in the skillet. Put in the remaining 2 tablespoons of olive oil and 3 tablespoons of butter, and return to medium-high heat. When the butter is foaming, drop in the shallots and sage leaves, and cook, stirring, for a minute. Scatter the sliced mushrooms in the pan, season with 1/2 teaspoon salt, and stir continuously as the mushrooms sizzle and start to release their juices. Cook, tossing and stirring, until the moisture has evaporated and the mushroom slices are shrunken, soft, and caramelized, 6 minutes or more.
  • Pour in the Marsala, raise the heat, and stir until it boils. Let the wine bubble and reduce for a minute or two, then stir in the stock. Bring to a boil, and cook at a gentle bubbling pace until the sauce is slightly viscous but loose, about 5 minutes. Season to taste with salt and freshly ground pepper.
  • One by one, slide the scaloppine into the simmering sauce, and pour in any juices accumulated on the platter. Shake the pan, spoon sauce over the scaloppine, and flip them over once or twice, until they are heated through and glistening with sauce on both sides. If the sauce is too dense to coat all the meat, loosen it with a bit of stock. Turn off the heat, sprinkle the parsley all over, and serve.

2 1/4 pounds (or a little more) boneless center-cut pork loin
2 teaspoons coarse sea salt or kosher salt, or to taste
Freshly ground black pepper to taste
1/2 cup all-purpose flour or more
6 tablespoons extra-virgin olive oil, or more if needed
5 tablespoons butter, or more if needed
2 tablespoons finely chopped shallots
3 fresh sage leaves
2 cups sliced fresh mushrooms (a single variety such as porcini, shiitake, cremini, white mushrooms, or a mixture)
1 cup dry Marsala
1 cup light stock (chicken, turkey, or vegetable broth), or more if needed
2 tablespoons chopped fresh Italian parsley
Recommended Equipment
A meat mallet
A heavy-bottomed skillet or sauté pan, 14 inches in diameter

PORK TENDERLOIN WITH MARSALA SAUCE

This is a restaurant favorite that you can make at home! My family likes it served with buttery egg noodles and string beans.

Provided by Joanne

Categories     Pork Tenderloin

Time 1h15m

Yield 5

Number Of Ingredients 13



Pork Tenderloin with Marsala Sauce image

Steps:

  • Whisk flour, salt, and pepper together in a medium bowl. Dredge tenderloins in the mixture until coated.
  • Heat 2 tablespoons oil and butter in a large skillet over medium heat until butter has melted. Sear tenderloins in the skillet until browned on all sides, 5 to 7 minutes. Remove tenderloins to a paper towel-lined plate.
  • Add mushrooms to the same skillet, adding more oil if needed. Cook until soft, 5 to 7 minutes. Remove to a bowl and drain excess liquid from the skillet.
  • Add onion and garlic to the skillet with more oil if needed. Cook until translucent, about 5 minutes. Remove and toss on top of the mushrooms. Turn off the heat.
  • Pour 1/2 cup Marsala wine into the skillet and scrape any browned bits of food off the bottom of the pan with a wooden spoon. Add brown gravy, beef broth, and onion-mushroom mixture. Add tenderloins and turn to coat all sides. The liquid should nearly cover the meat.
  • Turn heat to medium-low and simmer until slightly pink in the center, about 30 minutes; the meat should be cooked through but not shredding apart. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
  • Remove tenderloins. Stir the sauce and add more wine if desired.
  • Slice tenderloins and set on a platter. Pour Marsala sauce over top and serve.

Nutrition Facts : Calories 294.2 calories, Carbohydrate 15.4 g, Cholesterol 66.9 mg, Fat 11.8 g, Fiber 1.1 g, Protein 25.1 g, SaturatedFat 3.6 g, Sodium 852.2 mg, Sugar 3.5 g

¼ cup all-purpose flour
½ teaspoon salt
½ teaspoon ground black pepper
2 (3/4 pound) pork tenderloins
2 tablespoons olive oil, or more to taste
1 tablespoon butter
1 (10 ounce) package fresh white mushrooms, sliced
1 small yellow onion, coarsely chopped
½ teaspoon minced garlic
½ cup Marsala wine, or more to taste
12 ounces brown gravy
1 cup beef broth
1 tablespoon chopped fresh flat-leaf parsley

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From thespruceeats.com


HOW TO MAKE PORK MARSALA WITH MUSHROOMS - THE PIONEER WOMAN
Add half of the pork and cook until browned and cooked through, 2 to 3 minutes per side. Remove to a plate and set aside. Repeat with the remaining pork. Add the mushrooms to the skillet and stir them around. Cook until golden brown, 5 to 6 minutes. Pour in the Marsala and beef broth and stir to deglaze the pan, scraping up the browned bits.
From thepioneerwoman.com


PORK CHOP MARSALA | KITCHN
4. (3/4-inch-thick) boneless pork chops (about 1 3/4 pounds total) Kosher salt. Freshly ground black pepper. 1/2 cup. all-purpose flour. 3 tablespoons. olive oil. 5 tablespoons.
From thekitchn.com


PORK TENDERLOIN MARSALA - TASTEFULVENTURE
Add EVOO and Pork Tenderloin to 6 qt Dutch Oven. Heat on med/high over stovetop cooking the Pork 3 minutes on each side. Remove Pork and set aside. Add Butter, Garlic, and Shallots to Dutch Oven. Saute 1-2 minutes. Add Mushrooms. Saute 2-3 minutes. Add Marsala Wine and saute 2-3 minutes until wine reduces.
From tastefulventure.com


WEEKNIGHT PORK MARSALA - THE WEARY CHEF
Add the remaining 2 tablespoons butter to the pan along with the shallots and a pinch of salt. Saute until the butter melts, then add the mushrooms and cook about three minutes. Sprinkle in a tablespoon of flour, and stir well. Add the Marsala and chicken broth, and stir until bubbly. Add the pork medallions and parsley and cook another 4-5 ...
From wearychef.com


CLASSIC PORK CHOP MARSALA - 2 SISTERS RECIPES BY ANNA AND LIZ
2. In the same skillet, drizzle 2 tablespoons of olive oil, and toss in the mushrooms, red pepper flakes, 1/8 teaspoon of garlic powder, and thyme. Saute on moderate heat, until the mushrooms are golden brown and pour in 1/4 cup of Marsala wine. 3. Simmer until the wine reduces and mushrooms are fully cooked for about 10 to 12 minutes. Season with a little salt …
From 2sistersrecipes.com


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