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“My dear friend served this to my husband and me, knowing that we enjoy onions and garlic. After receiving our many compliments, she was kind of enough to share the recipe.”—Jan Huntington, Painesville, Ohio
This recipe is:
Contest Winning
Cooking for 2: Marsala Pork Chops for Two
Nutritional Facts 1 pork chop with 1/4 cup onions equals 526 calories, 36 g fat (14 g saturated fat), 113 mg cholesterol, 351 mg sodium, 19 g carbohydrate, 3 g fiber, 30 g protein.
Originally published as Marsala Pork Chops in Taste of Home February/March 2011, p67
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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Reviewed on Oct. 30, 2012 by MK2
What a great base recipe that is easily adjustable for individual tastes. I backed off on the onions and garlic and sauteed them in a separate pan so I could cook them to a carmalized stage without making the chops sit for a long time. The sauce was sooooo good I would make extra next time. My husband can be a little picky and he LOVED it.Thank you for sharing this recipe!
What a great base recipe that is easily adjustable for individual tastes. I backed off on the onions and garlic and sauteed them in a separate pan so I could cook them to a carmalized stage without making the chops sit for a long time. The sauce was sooooo good I would make extra next time. My husband can be a little picky and he LOVED it.
Thank you for sharing this recipe!
Reviewed on Jun. 02, 2012 by jmkasprak
This recipe was interesting. You need to like onions and garlic for sure. I thought it needed mushrooms, but overall it was quite good.
Reviewed on Nov. 04, 2011 by johnsen
excellent. used all broth
Reviewed on Oct. 24, 2011 by eye_lady
This was delicious! I loved the sauce/gravy! I used cornflake crumbs to bread my chops because we prefer them. I will make this often!
Reviewed on May. 18, 2011 by mary_lance
This recipe was fantastic! I used all chicken broth in place of both wines, and I was a little worried how the flavor turn out. No need to worry-- it was tasty! I used boneless chops though, and they needed to be cooked significantly longer, so I added chicken broth to the pan and that saved them from getting too brown. Yummy!
Reviewed on Mar. 01, 2011 by aug2295
I cooked the pork chops in the sauce to make sure they cooked through and stayed moist and this was delicious.
Reviewed on Feb. 22, 2011 by melodious88
I added sliced mushrooms in with the onions and left out the noodles, and it turned out wonderfully! I also had to cook the pork chops longer than the recipe called for to make sure that the center wasn't pink, but they still ended up being very tasty and moist. Definitely a keeper!
Reviewed on Feb. 01, 2011 by lhoover
Amazing! I served it over brown rice instead of egg noodles.
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