Best 20 Pork Marsala Recipes

PORK TENDERLOIN WITH DIJON MARSALA SAUCE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Coat pork tenderloins generously with mustard. Oil a 9x13 inch baking dish.
• Heat oil in a large skillet over medium-high heat. Arrange tenderloins in pan, and brown the meat. Turn to brown evenly. Transfer meat to prepared baking dish.
• Bake in preheated oven for 20 minutes. Turn, and continue cooking for 20 minutes, or until desired doneness.
• Meanwhile, melt butter over medium heat in the same pan used to cook the pork. Cook shallots in butter until soft. Stir in Marsala, mustard, and cream, and cook until volume of liquid is reduced by half.
• Slice pork, and place on a serving dish. Spoon sauce over meat, and serve.

PORK MARSALA WITH MUSHROOMS

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.

PORK CHOPS MARSALA

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.

PORK CHOPS WITH BASIL AND MARSALA

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix the flour and garlic salt in a large resealable plastic bag. Place pork chops in the bag, and shake to coat.
• Heat the oil in a skillet over medium heat, and brown chops on both sides. Transfer to a baking dish, and sprinkle with basil. Cover pan with aluminum foil.
• Bake 45 minutes in the preheated oven. Remove foil, pour in Marsala wine, and continue baking 15 minutes, basting occasionally with the wine. Skim off and discard any fat and season chops with salt and pepper to serve.

MARSALA PORK CHOPS

Steps:

• Place bread crumbs in a large resealable plastic bag. Add pork chops, one at a time, and shake to coat. In a large skillet, cook chops in 2 tablespoons oil over medium heat for 4-6 minutes on each side or until a thermometer reads 160°. Remove and keep warm. , In the same skillet, saute onions in remaining oil until tender. Add garlic; cook 2 minutes longer. Add the white wine, Marsala, pepper and salt, stirring to loosen browned bits from pan. Cook, stirring occasionally, until liquid is nearly evaporated. Stir in butter until melted. Serve with pork chops and noodles.

PORK MEDALLIONS IN MUSHROOM MARSALA SAUCE

Steps:

• Trim the tenderloins of silverskin and any excess fat. Cut the tenderloins into 2-inch-thick medallions. Flip each medallion onto a cut side and press down with the palm of your hand to flatten slightly. Season the meat with 3/4 teaspoons salt and 1/4 teaspoons black pepper.
• Heat the olive oil and 1 Tbs. of the butter in a large sauté pan over high heat. When the butter is melted and foaming, add half of the meat and sear until nicely browned, 2 to 3 minute Flip and cook the other side until the meat is well browned and slightly firm to the touch, about another 2 minute Transfer to a plate and repeat with the remaining pork.
• Melt the remaining 2 Tbs. butter in the pan. Add the shallots and a pinch of salt and sauté for about 30 seconds, using a wooden spoon to scrape up any browned bits from the bottom of the pan. Add the mushrooms and sauté until all of the mushroom liquid has evaporated and the mushrooms are golden, about 3 minute Season with 1/2 teaspoons salt, sprinkle with the flour, and add the Marsala. Once the Marsala has almost completely evaporated, add the chicken broth and reduce by half, about 3 minute Stir in the cream and parsley, return the pork and any accumulated juices to the pan, and cook, flipping the pork once, until it's firm to the touch and still a little pink in the middle (cut into a piece to check), 2 to 4 minute Taste for salt and pepper and serve.

PORK MARSALA WITH POLENTA

Steps:

• Preheat the broiler. Lay the polenta slices on a baking sheet and brush the tops with 1 tablespoon olive oil; season generously with salt and pepper. Broil until browned around the edges and crisp, 12 to 14 minutes.
• Meanwhile, season the pork with salt and pepper. Heat a large nonstick skillet over medium-high heat and add 1 tablespoon olive oil. Add the pork and cook until browned, about 2 minutes per side; remove to a plate. Add the remaining 2 tablespoons olive oil, the mushrooms, sliced garlic, shallot and 1/2 teaspoon salt. Cook, stirring occasionally, until the mushrooms brown in spots, 6 to 8 minutes. Sprinkle with the flour and cook, stirring, about 30 seconds. Add the chicken broth and wine; bring to a simmer and cook until the sauce thickens, about 5 minutes.
• Return the pork and any juices to the skillet. Cook over low heat until the pork is cooked through, 1 to 2 minutes. Stir in the orange juice and season with salt and pepper.
• Combine the orange zest, parsley and minced garlic in a small bowl. Divide the polenta among plates. Top with the pork, mushroom sauce and parsley mixture.

MARSALA PORK CHOPS FOR TWO

Steps:

• Place bread crumbs in a large resealable plastic bag. Add pork chops, one at a time, and shake to coat. In a large skillet, cook chops in 2 teaspoons oil over medium heat for 4-6 minutes on each side or until a thermometer reads 160°. Remove and keep warm. , In the same skillet, saute onions in remaining oil until tender. Add garlic; cook 2 minutes longer. Add the white wine, marsala, pepper and salt, stirring to loosen browned bits from pan. Cook, stirring occasionally, until liquid is nearly evaporated. Stir in butter until melted. Serve with pork chops and noodles.

ELEGANT PORK MARSALA

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.

PORK MARSALA

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.

PORK CHOP MARSALA

Steps:

• 1. Evenly season chops with salt and pepper and set aside.
• 2. In a non-stick skillet heat up 2 teas. oil on medium heat for 1 minute.
• 3. Add the chops and brown both sides until browned but still pink inside ; Transfer chops to a platter and keep warm.
• 4. In the same skillet heat the remaining teas.of oil for 1 minute.
• 5. Add the sliced mushrooms , shallots and thyme ; cook for 5 minutes or until mushrooms are browned and shallots are tender.
• 6. Add the broth and wine to the mushroom mixture ; cook for 2 minutes longer.
• 7. Mix cornstarch with 1 teas. cold water and stir in slowly to the mushrooms sauce ; stir until sauce thickens.
• 8. Pour sauce over top of warm chops and serve.

ORANGE SHALLOT MARSALA PORK CHOPS

Steps:

• Season pork chops generously with salt and black pepper; dust lightly with flour. Heat a large skillet over medium-high heat and add olive oil to the hot skillet. Brown pork chops in the hot oil, about 5 minutes per side.
• Reduce heat to medium and scatter shallot around chops. Continue to cook meat, flipping once, until chops are fork-tender, 10 to 15 minutes. Stir occasionally to prevent shallots from burning. Remove chops and keep warm.
• Raise heat to medium-high. Pour tangerine juice and Marsala wine into skillet; bring to a boil. Cook until juice and wine reduce to a glaze, 3 to 5 minutes. Return pork chops to skillet and sprinkle with orange zest; add butter to skillet. Flip chops in glaze until coated.

PORK CHOPS WITH ORANGE AND MARSALA

Steps:

• Pat the pork chops dry with paper towels.
• In a large fry pan over medium heat, warm the olive oil.
• Add the chops and cook, turning once, until browned on both sides, about 10 minutes total.
• Season the chops with salt and pepper.
• Reduce the heat to medium-low and continue to cook until the chops are just cooked through but are still juicy when cut into the center with a knife, about 15 minutes.
• Transfer to a plate and cover loosely with aluminum foil.
• Add the Marsala to the pan and increase the heat to medium-high.
• Cook, stirring, until the wine is reduced and slightly thickened, about 2 minutes.
• Add the orange juice and bring to a simmer.
• Return the chops to the pan and sprinkle with the grated orange zest.
• Cook, basting the chops with the pan juices, for 2 minutes.
• Transfer the chops and sauce to individual plates and garnish with orange zest strips and orange wedges.
• Serve immediately.

MARSALA PORK CHOP SANDWICH WITH HOT AND SWEET DIPPING SAUCE

Steps:

• Combine wine, honey, and 4 minced garlic cloves in a bowl; add pork. Marinate pork in the refrigerator for 8 hours or overnight.
• Bring vinegar to a boil in a saucepan; add sugar and cook until dissolved, 2 to 3 minutes. Add 2 minced garlic cloves, salt, and red pepper flakes; stir until dipping sauce is evenly mixed.
• Transfer pork and marinade to a saucepan over medium heat; cook and stir until pork is cooked through, 5 to 10 minutes.
• Spoon pork mixture into French rolls and layer lettuce on top. Serve sandwiches with dipping sauce.

PORK TENDERLOIN WITH SAGE & MARSALA SAUCE

Steps:

• Making the fried sage leaves, if using:.
• Pour enough olive oil in a heavy skillet to cover bottom by about 1/8 inch and heat over medium heat until oil shimmers. Add the sage leaves in a single layer and fry until brittle but still a bright green color with no browning, 15-30 seconds. Transfer to a plate lined with paper towels and sprinkle with salt.
• Cook the pork:.
• Position a rack in the center of the oven and heat the oven to 375°F Season the pork tenderloin with the salt and pepper and rub in evenly with the pink peppercorns, if using.
• Heat 1 tablespoons of the butter and the oil in a 10 inch ovenproof skillet or straight-sided saute pan over medium-high heat. Put the pork in the pan and sear it until golden brown on all sides, about 5 minutes total. Transfer the skillet to the oven and roast until an instant-read thermometer inserted in the center of the meat reads 140 F, 10-15 minutes. Move the pork to a cutting board and tent loosely with foil.
• Pour off and discard most of the fat left in the skillet. Set the skillet over medium-high heat and add the Marsala. Bring to a vigorous simmer, scraping the bottom of the pan with a wooden spoon to lossen any browned bits. Simmer until reduced by half, about 2 minutes. Off the heat, add the remaining 1 Tbsp of butter and chopped sage. Swirl or stir the sauce until the butter melts.
• Slice the pork into 12 pieces, arrange them on a platter, and pour the hot pan sauce over the meat Garnish with the fried sage leaves, if using.
• Enjoy!

PORK CHOPS MARSALA WITH ASPARAGUS

Steps:

• Evenly season pork chops, on both sides with 1/2 teaspoon salt and 1/4 teaspoon ground black pepper.
• In 12-inch non-stick skillet, heat 2 teaspoons oil on medium 1 minute. Add chops and cook 6 minutes or until browned on the outside and still slightly pink in the center, turning over once. Transfer chops to platter, keep warm.
• In the same skillet, heat remaining oil 1 minute. Add mushrooms, shallot, and thyme; cook 5 minutes or until mushrooms are browned and shallot is softened.
• Meanwhile, place asparagus in glass pie plate with 2 tablespoons water; cover and cook in microwave on High 3 to 3 1/2 minutes or until fork-tender. Set aside.
• Add broth and wine to mushroom mixture; cook 2 minutes. Place chops on 4 dinner plates; top with wine sauce. Serve with asparagus.

PORK CHOPS MARSALA

Steps:

• Dredge the pork chops in 4 Tbsp of flour. Brown the chops in the oil with the garlic over moderate heat. Add the mushrooms, red wine, marsala and simmer for one hour, or until the chops are done. Remove the chops to a dish and bring the sauce to a boil. Mix 2 tsp. of flour with the water and add to the sauce, stirring until thickened. Add chops and serve.

PORK MEDALLIONS IN MUSHROOM MARSALA SAUCE RECIPE - (4.5/5)

Steps:

• Trim the tenderloins of silverskin and any excess fat. Cut the tenderloins into 2-inch-thick medallions. Flip each medallion onto a cut side and press down with the palm of your hand to flatten slightly. Season the meat with 3/4 tsp. salt and 1/4 tsp. black pepper. Heat the olive oil and 1 Tbs. of the butter in a large sauté pan over high heat. When the butter is melted and foaming, add half of the meat and sear until nicely browned, 2 to 3 min. Flip and cook the other side until the meat is well browned and slightly firm to the touch, about another 2 min. Transfer to a plate and repeat with the remaining pork. Melt the remaining 2 Tbs. butter in the pan. Add the shallots and a pinch of salt and sauté for about 30 seconds, using a wooden spoon to scrape up any browned bits from the bottom of the pan. Add the mushrooms and sauté until all of the mushroom liquid has evaporated and the mushrooms are golden, about 3 min. Season with 1/2 tsp. salt, sprinkle with the flour, and add the Marsala. Once the Marsala has almost completely evaporated, add the chicken broth and reduce by half, about 3 min. Stir in the cream and parsley, return the pork and any accumulated juices to the pan, and cook, flipping the pork once, until it's firm to the touch and still a little pink in the middle (cut into a piece to check), 2 to 4 min. Taste for salt and pepper and serve. Serving Suggestions Serve with Buttermilk Mashed Potatoes with Chives or simple buttered baby potatoes when they're in season. nutrition information (per serving): Size : based on six servings; Calories (kcal): 380; Fat (g): fat g 21; Fat Calories (kcal): 190; Saturated Fat (g): sat fat g 8; Protein (g): protein g 34; Monounsaturated Fat (g): 10; Carbohydrates (g): carbs g 8; Polyunsaturated Fat (g): 2; Sodium (mg): sodium mg 400; Cholesterol (mg): cholesterol mg 125; Fiber (g): fiber g 1;

ROAST PORK WITH FIGS ONIONS AND MARSALA

Steps:

• Soak the Figs in the Marsala at least an hour.
• Put the Boiler Onions in warm water 20 min, skin cut off the root and stem,cut a X in the bottom.
• Mix 1 TBS Oil, Salt, Pepper,& Allspice then rub the Pork let it stand half an hour.
• Sear the rubbed pork in the rest of the oil.
• Put everything but the butter in a coverable roasting pan.
• Roast covered at 325F for an hour.
• Uncover, drop the oven to 275F and continue roasting to an internal temp of 145F.
• If you want a higher temp for safety do so but I feel 145F plus the 5+ rise after removal is sufficient.
• Remove the meat to a plate.
• Remove the most solid of the Figs and onions.
• Put the liquid in a pot and degrease, I use paper towels.
• Chech the seasoning.
• Whisk in the butter to the hot liquid, I use my hand blender.
• Slice and enjoy, figs and onions on the side.

MARSALA PORK TENDERLOIN WITH SAGE

Steps:

• Place the pork in a ziploc bag or non-metallic container with salt and pepper (to taste), olive oil, lemon juice, and ground sage.
• Cover and refrigerate for at least 2 hours, turning after 1 hour.
• Preheat oven to 350 degrees F.
• Place a large ovenproof skillet over medium-high heat.
• Remove tenderloins from marinade and sear in hot pan, turning frequently until browned all over.
• Place ovenproof skillet in oven and roast for 10-20 minutes.
• (If not using an ovenproof skillet, transfer the tenderloins to a roasting pan, but use skillet to make sauce.) When cooked, remove pork, set aside, and cover to keep warm.
• Place skillet over high heat.
• When hot, add the marsala wine.
• Cook until steaming.
• Add the chicken stock, fresh chopped sage leaves, and minced shallot, scraping seared pork bits from bottom of pan.
• Cook, reducing, over high heat until the sauce reduces by at least half.
• Turn off heat add butter, stirring until melted.
• Season with salt and pepper to taste.
• Cut tenderloins on an angle into 1/2 inch thick pieces.
• Arrange on plate and serve with sauce (be careful not to overcook the pork).
• I originally found this recipe at Gail's Recipe Swap, posted by MariaD/No CA.