Pork with Creamy Mushroom Marsala Sauce is an easy and yummy weeknight meal! Serve it over rice, mashed potatoes, or noodles for a complete meal.
Being a stay-at-home mom for the past few weeks has worn me out! Other SAHMs, how do you do it? How do you manage the schedules, the housework, taking care of the kids…and maintain your sanity? Sometimes I feel like my head is going to explode with all the things I need to think about and take care of! Thankfully, the weather is finally cooperating, which means walks to the park and swimming in the pool and a wonderful array of outdoor activities to occupy the little ones. YAY!
And then I always have recipes like this Pork with Creamy Mushroom Marsala Sauce. It’s so yummy with juicy, sauteed, perfectly browned pork blanketed in a rich and creamy mushroom Marsala sauce. And the best part is it’s SUPER easy and quick to make. AND it doesn’t contain any cream of anything soup. You can serve it over egg noodles or rice. Or if you want to go low-carb, serve it with zoodles or over mashed sweet potatoes or cauliflower. Any way you serve this Pork with Creamy Mushroom Marsala Sauce, you can’t go wrong!
- ½ cup flour
- ½ tsp dried thyme
- ½ tsp salt
- ¼ tsp pepper
- ¼ cup butter, divided
- 4 boneless pork chops
- 2 garlic cloves, minced
- 8 oz sliced mushrooms
- 1-1/2 cups chicken broth
- ½ cup heavy cream
- ⅛ (2 Tbsp) Marsala wine
- In a shallow bowl, stir together the flour, thyme, salt, and pepper, reserving 3 Tbsp flour for the sauce. Coat both sides of pork with flour mixture.
- In a large skillet over medium-high heat, heat 2 Tbsp butter. Add pork and cook 6 to 8 minutes, turning once, until temperature reaches at least 145 degrees. Remove and keep warm.
- Heat remaining 2 Tbsp butter in skillet and add mushrooms and garlic. Saute, stirring frequently, until mushrooms are lightly browned.
- Sprinkle remaining flour over mushroom mixture and cook and stir 2 minutes. Add chicken broth, cream, and Marsala. Heat to boiling. Reduce heat to low and simmer until thickened. Add pork and coat with sauce. Serve over noodles, mashed potatoes, rice, or zoodles, and enjoy!
