Recipe: Tasty Creamy Marsala Pork Chops

Creamy Marsala Pork Chops. Creamy Pork Chops Marsala is an elegant twist on the classic chicken or veal preparation. It's been a favorite of my family and friends for years. The rich, flavorful sauce of cremini mushrooms, reduced Marsala wine, fresh herbs, and a touch of cream, complements the mild, juicy pork so well.

Creamy Pork Chops Marsala is a rich twist on the classic chicken or veal readiness. It's been a favorite of my friends and family for a considerable time span. The rich, tasty sauce of cremini mushrooms, decreased Marsala wine, fresh herbs, and a bit of cream, complements the delicate, delicious pork so well. You can cook Creamy Marsala Pork Chops using 8 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Creamy Marsala Pork Chops

1. It's 5 of Pork chops thick cut.
2. You need 1 jar of chicken gravy.
3. It's 1 envelope of Hidden valley Ranch seasoning mix.
4. You need 2 tsp of Sugar.
5. Prepare 1/4 cup of Marsala cooking wine.
6. It's 4 tbsp of Butter.
7. Prepare 1 of Salt and pepper to taste.
8. It's 2 tbsp of Olive oil.

This Pork Marsala recipe has melt-in-your-mouth pork tenderloin medallions coated in a creamy mushroom marsala sauce. It's quick and easy to make in under half an hour! You may also like my Easy Chicken Marsala recipe. Marsala sauce goes perfectly with pork, so if you're not a fan of chicken or just want to try something new, this one's a gooder.

Creamy Marsala Pork Chops step by step

1. Season pork chops with salt and pepper.
2. Heat oil in large deep skillet and brown pork chops on both sides. Then remove from skillet to a plate.
3. Mix gravy, ranch seasonings, Marsala wine and sugar.
4. Add butter to skillet and melt. Add Marsala gravy. Cook until heated.
5. Return pork chops to skillet. Cook covered on medium low for 45 min.

Pork Chops In Mushroom Marsala Sauce Wash and dry the pork chops and pound flat. Heat the oil in a frying pan and fry the mushrooms in batches until golden brown. Then season the meat with salt and pepper and coat in flour. Fry in oil on both sides until golden brown, then deglaze the pan with Marsala and cook until reduced slightly. This meal is a unique spin on a traditional chicken marsala dish, and will be on repeat because its perfect for busy nights!