Pork Chops with Creamy Marsala Sauce

15 Reviews
From: EatingWell Magazine July/August 2010

A little cornstarch gives the sweet and salty Marsala sauce for this pork dish the kind of body it would usually take a cup of heavy cream (rather than low-fat milk) to achieve. The recipe makes plenty of sauce, so you'll want to serve it with some egg noodles or mashed potatoes to soak it all up.

Ingredients 4 servings

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  • 1/2 cup Marsala (see Note), divided
  • 2 teaspoons cornstarch
  • 1/4 cup all-purpose flour
  • 4 thin boneless pork loin chops (about 1 pound), trimmed
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground pepper
  • 2 teaspoons extra-virgin olive oil
  • 4 thin slices prosciutto (2 ounces), chopped
  • 1 small onion, halved and thinly sliced
  • 3 teaspoons chopped fresh oregano or 1 teaspoon dried
  • 3 teaspoons chopped fresh chives, divided
  • 1 cup low-fat milk

Preparation

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  1. Mix 2 tablespoons Marsala and cornstarch in a small bowl; set aside.
  2. Place flour in a shallow dish. Sprinkle pork chops with salt and pepper, then dredge in the flour.
  3. Heat oil in a large nonstick skillet over medium-high heat. Reduce heat to medium and add the pork chops. Cook until well browned on both sides, about 2 minutes per side. Transfer to a plate. Add prosciutto to the pan and cook, stirring constantly, until browned, about 1 minute. Add onion and cook, stirring often, until it starts to soften and brown, 2 to 3 minutes. Add the remaining 6 tablespoons Marsala, oregano and 1 1/2 teaspoons chives and bring to a boil, scraping up any browned bits. Add milk and the reserved cornstarch mixture to the pan; adjust the heat to maintain a simmer. Cook, stirring occasionally, until the sauce has thickened and reduced slightly, 4 to 6 minutes.
  4. Return the pork chops and any accumulated juice to the pan and simmer, turning to coat, until heated through, 1 to 2 minutes. Serve the chops topped with the sauce and garnished with the remaining 1 1/2 teaspoons chives.
  • Note: Marsala, a fortified wine from Sicily, is a flavorful addition to many sauces. Don't use the “cooking Marsala” sold in many supermarkets—it can be surprisingly high in sodium. Instead, purchase Marsala that's sold with other fortified wines in your wine or liquor store. An opened bottle can be stored in a cool, dry place for months.

Nutrition information

  • Per serving: 332 calories; 12 g fat(4 g sat); 1 g fiber; 17 g carbohydrates; 30 g protein; 31 mcg folate; 78 mg cholesterol; 6 g sugars; 0 g added sugars; 180 IU vitamin A; 3 mg vitamin C; 104 mg calcium; 2 mg iron; 526 mg sodium; 498 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: 1 other carbohydrate, 4 lean meat, 1 fat

Reviews 15

August 12, 2016
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By: EatingWell User
We both loved this recipe! For the first time making it, I followed the recipe exactly and thought it came out wonderfully. I would not change a thing! A definite keeper!
April 08, 2016
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By: EatingWell User
Delicious! This dish is FANTASTIC and it was pretty darn easy. I skipped the low fat milk and corn starch and used whole milk. I also followed a previous recommendation to saute the mushrooms after the pork and cooked them with the sauce... yummy!
July 29, 2015
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By: bburke365
Nice twist with the pork This was so easy and came out delicious! The only change I made was I used 10 oz of mushrooms instead of the onion just because I've never had a marsala without them. It was nice to use the marsala and cornstarch mixture for thickening and really came out great. Pros: Delicious Cons: lack of mushrooms
April 20, 2015
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By: greene.kc10
Fine Dining at Home This is an elegant option for dinner. We used a sweet marsala and added sliced mushrooms for a little more volume. Turned out delicious. Served over egg noodles with a side dish of broccoli with parmesan. Pros: Good flavor, easy to make
May 14, 2013
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By: EatingWell User
Get Your Ingredients Ready! Our family liked this recipe; but I'm unlikely to repeat it. It may be that I did not get a high enough quality Marsala - :). But I felt that given the prep or scramble to add ingredients on the fly vs. the outcome, I'll look for other options! Pros: Nice Flavor Cons: Phased use of ingredients in this quick cooking recipe.
February 02, 2013
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By: EatingWell User
Great dish! Delicious sauce, even my picky hubby liked it and said it was restaurant quality! But need to make more sauce next time. Definitely a keeper!
January 23, 2013
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By: EatingWell User
A winner!!! Made this for my family of diversely, picky eaters. They ALL loved it and I will certainly be making this again! Pros: Easy to make if you prep and measure everything ahead Cons: Can't think of any
January 22, 2013
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By: EatingWell User
Shot, Scored! Wanted to sneak home early and make a nice dinner for my wife. Found recipe online at work, stopped by the Liquor store for some nice Marsala, market for prosciutto and whipped it up in no time at all. Taste was excellent. She loved it. I will make again, but will likely increase the sauce a bit. Wonderful. Pros: Easy, Fast and Tasty
July 17, 2011
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By: cmcutuli
1st time making Marsala sauce, won't be the last! This was very good, although I think it could use a little extra flavor. I think mushrooms would be a great option - unfortunately, my husband won't eat them )-: I served this with egg noodles and we could have used a little more sauce (but we LOVE sauce). I will definitely make this again! Pros: Fast and easy preparation