Smoky Pork Chop Marsala
User Reviews
5
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Servings
4 people
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Course
Main Course
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Cuisine
American
Smoky Pork Chop Marsala
Description
This Smoky Pork Chop Marsala recipe begins by seasoning pork chops with kosher salt, pepper, and smoked paprika before dredging in a flour blend also enhanced with smoked paprika and garlic powder. Searing the chops in butter develops a browned crust and locks in juices. After cooking, the pork is removed to rest while onions, garlic, and mushrooms sauté in the same pan, picking up browned bits for flavor.
The addition of barbecue sauce brings a tangy sweetness that complements the smokiness, and deglazing with dry Marsala wine releases flavorful caramelized bits from the pan. Chicken stock is added and the sauce is simmered to reduce and concentrate flavor before stirring in heavy cream to enrich and smooth the sauce. Fresh parsley adds a bright herbal note as a garnish.
This hearty meal pairs well with creamy mashed potatoes, balancing the robust Marsala sauce and smoky pork. The recipe leverages a combination of traditional Marsala sauce elements with smoky and barbecue accents for a unique pork chop entree that provides layers of flavor and a tender meat texture.
Ingredients
- 4 pork chops boneless, center cut
- ½ cup all-purpose flour plus more for sprinkling
- salt kosher salt
- black pepper kosher salt
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- 2 tablespoons butter unsalted
- 1 onion diced, sweet
- 3 garlic minced, cloves
- 8 ounces cremini mushrooms sliced
- 1 tablespoon barbecue sauce your favorite
- 1 cup dry Marsala wine
- 1 cup chicken stock
- 2 to 3 tablespoons heavy cream
- parsley for sprinkling, fresh
- potato for serving, mashed
Instructions
- Preheat the oven to 350 degrees F. Season the pork chops all over with a big pinch of salt and pepper, plus a sprinkle of the smoked paprika.
- Place the flour in a dish and stir in another pinch of salt and pepper, the smoked paprika and garlic powder. Lightly dredge each pork chop into the flour mixture.
- Heat an oven-safe skillet over medium heat and add 1 tablespoon of the butter. Add each pork chop and brown on both sides, cooking about 2 minutes per side. When the pork is finished, transfer it to a plate (you can even use a paper towel lined plate - that’s what my mom does!).
- Add the remaining butter to the skillet. Stir in the onions, garlic, mushrooms and a pinch of salt, pepper.. Cook until the onions soften, about 5 minutes. Stir in the BBQ sauce and cook for 2 minutes more, stirring often.
- Pour in the marsala wine, scraping the bottom of the pan so some of the flavor is released. Stir in the chicken stock. Bring the mixture to a boil then reduce it to a simmer. Sprinkle in a pinch of flour and whisk. Stir in the cream. Add the pork back into the skillet. Transfer the skillet to the oven and cook uncovered for 10 to 15 minutes, or until the internal temperature of the chops reads 145 degrees F.
- Remove from the oven and sprinkle with fresh parsley. Serve immediately with mashed potatoes.
User Reviews
Overall Rating
5
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