Herb-Infused Pork Marsala with Sautéed Mushrooms

Recipe Collection: Dinner

Herb-Infused Pork Marsala with Sautéed Mushrooms is a non-vegetarian Italian dish that features tender pork loin chops bathed in rich Marsala wine and complemented by earthy sautéed mushrooms. This gluten and dairy-free recipe is perfect for a quick weeknight meal or a special gathering. The flavor profile is a harmonious blend of aromatic herbs and the deep, robust taste of Marsala, making it versatile for pairing with pasta, rice, or a fresh salad.

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Overview

This Herb-Infused Pork Marsala is a delightful dish that combines tender pork loin chops with the rich flavors of Marsala wine and fresh mushrooms. It's a quick and easy recipe that brings a touch of elegance to your dinner table, perfect for a special occasion or a cozy family meal.

Diet Type

Non-Vegetarian

Allergies

Gluten, Dairy

Cuisine

Italian

Serving Size: 4

Cooking Time: 35 minutes

Ingredients

• 0.33 Cups all-purpose flour
• 0.75 Teaspoon (tsp) garlic powder
• 0.5 Teaspoon (tsp) dried oregano
• 0.25 Teaspoon (tsp) garlic salt
• 1 Pinch salt, to taste
• 1 Pound (lb) boneless pork loin chops, tenderized
• 0.25 Cups olive oil
• 3 Tablespoons (tbsp) butter, melted
• 2 Cups fresh mushrooms, sliced
• 1 Teaspoon (tsp) garlic, minced
• 1 Cup Marsala wine

Steps

1. In a medium bowl, mix together the flour, garlic powder, oregano, garlic salt, and salt. Add the pork chops and toss until they are well coated with the mixture.
2. Heat the olive oil and butter in a large skillet over medium heat. Cook the pork chops in the hot oil-butter mixture, turning occasionally, until they are brown on both sides.
3. Add the mushrooms and minced garlic to the skillet. Cook and stir until the mushrooms begin to soften and the garlic is fragrant, about 1 minute.
4. Pour in the Marsala wine, scraping the skillet to loosen any brown bits of food on the bottom. Cover and simmer over medium heat until the pork is tender and the sauce is thickened, about 15 minutes. Ensure the pork reaches an internal temperature of at least 145 degrees F (63 degrees C). If the sauce is too thick, adjust by stirring in more wine, a little at a time.
5. Serve the pork Marsala hot, garnished with the sautéed mushrooms and a drizzle of the rich sauce. Enjoy!

Enjoy your homemade Herb-Infused Pork Marsala with Sautéed Mushrooms!