Elegant Pork Marsala Recipe
Elegant Pork Marsala Recipe photo by Taste of Home

Elegant Pork Marsala Recipe

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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
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 6 servings


  • 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

Nutritional Facts

1 pork chop with 1/3 cup sauce: 232 calories, 10g fat (3g saturated fat), 60mg cholesterol, 161mg sodium, 7g carbohydrate (2g sugars, 1g fiber), 24g protein Diabetic Exchanges:1/2 starch, 3 lean meat 1/2 fat


  1. In a shallow bowl, mix flour and pepper. Dip pork chops in flour mixture to coat both sides; shake off excess.
  2. 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.
  3. 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.
  4. 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. Yield: 6 servings.
Originally published as Elegant Pork Marsala in Healthy Cooking October/November 2009, p57

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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Reviewed Jul. 9, 2014

"Easily one of my favorite recipes! Even good as left-overs!"

Reviewed Jun. 6, 2014

"Always use DRY Marsala....even in desserts!"

Reviewed Mar. 3, 2014

"My husband made this for one of our Saturday night dinners. I loved it, and so did he. We made one small change...we used pork tenderloin because that's what we had. Thanks for posting, Kim."

Reviewed Feb. 27, 2014

"Bacon makes this dish. Also I used bone in pork chops for added flavor !"

Reviewed Feb. 23, 2014

"Loved the turkey bacon in it - wonderful smell, wonderful taste, have put it in my recipe box. I used chicken broth instead of wine. I used extra olive oil when I was preparing the mushrooms, onions and bacon. Every once in awhile I sniff the wonderful smell that it left in my kitchen. Will definitely make it again."

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