Pork Chops Marsala

Pork Chops Marsala


Serves 8 people.

  • 8 center cut boneless pork chops

  • 1 cup of seasoned breadcrumbs

  • 1/2 cup of freshly grated Parmesan cheese

  • 1 tsp of dried thyme

  • 2 eggs

  • 1/4 cup of milk

  • 1 bunch of long green onions, chopped

  • 8 button mushrooms, sliced

  • 8 baby Portobello mushrooms, sliced

  • 8oz of fresh porcini mushrooms, sliced

  • 1 Tbls of flour

  • 2 Tbls of butter

  • 2 Tbls of olive oil

  • 1 bunch of long green onions

  • 1 cup of beef broth or stock

  • 1/2 cup of dry Marsala wine

  • 1/2 tsp of salt

  • 1/2 tsp of fresh ground black pepper

  • 1/4 cup of parsley


  • In a small bowl mix the Parmesan, breadcrumbs, salt, pepper and thyme..

  • In another bowl beat the eggs and the milk together.

  • Dredge the chops in the egg then the breadcrumb mixture.

  • Fry the chops in the oil and butter until done, around 5 minutes on each side.

  • Set the chops aside and keep warm while making the sauce.

  • Sauté the onions and mushrooms for 3 minutes until tender.

  • Stir in the flour then add the Marsala and beef stock. Cook until slightly thickened.

  • Season with a little more salt and pepper.

    Plate the Pork Chops Marsala and top with the mushroom sauce and garnish with parsley. Serves 8 people.


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