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Marsala Pork Chops

 Marsala Pork Chops
“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
4 ServingsPrep: 15 min. Cook: 20 min.


  • 1/2 cup seasoned bread crumbs
  • 4 bone-in center-cut pork loin chops (6 ounces each)
  • 3 tablespoons olive oil, divided
  • 3 medium onions, thinly sliced
  • 6 garlic cloves, minced
  • 1/2 cup white wine or chicken broth
  • 1 tablespoon marsala wine or chicken broth
  • 1/4 teaspoon pepper
  • 1/8 teaspoon salt
  • 1/4 cup cold butter, cubed
  • Hot cooked egg noodles


  • 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 meat 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. Yield: 4 servings.

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Marsala Pork Chops (continued)

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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.