Creamy Pork Marsala is a dish that brings together tender pork medallions with a rich, silky mushroom and Marsala wine sauce. The sauce is buttery and smooth, packed with earthy mushrooms and a touch of sweetness from the Marsala, making it feel special without being complicated.
I love making this dish when I want something a bit fancy but still easy to prepare. The pork cooks quickly, and the sauce comes together in just a few minutes, so I often find myself surprised at how restaurant-like it tastes right in my own kitchen. A little tip I’ve picked up: use good quality Marsala wine because it really makes a difference in how the sauce turns out.
My favorite way to serve Creamy Pork Marsala is over a bed of buttery mashed potatoes or alongside some buttered egg noodles—both soak up the sauce perfectly. It’s one of those meals that always feels cozy and satisfying, whether it’s a weeknight dinner or a weekend treat with family or friends.
Key Ingredients & Substitutions
Pork: Pork loin chops or medallions work well because they cook quickly and stay tender. If you want a leaner option, try pork tenderloin slices instead—they’re also great here.
Mushrooms: Cremini or white mushrooms give a nice earthiness. You can swap in baby bella or even shiitake for a deeper flavor. Just slice them evenly for even cooking.
Marsala Wine: This brings a rich, slightly sweet flavor. If you don’t have Marsala, a dry sherry or a sweet white wine mixed with a splash of balsamic vinegar is a fine substitute.
Heavy Cream: Adds creaminess to balance the wine. For a lighter twist, use half-and-half or coconut cream, but the sauce won’t be as thick or rich.
Flour: Used for dredging pork to get a golden crust and help thicken the sauce. You can also use gluten-free flour or cornstarch if preferred.
How Do You Get the Pork Tender and the Sauce Perfectly Creamy?
Here are some tips to get juicy pork and a silky sauce:
- Don’t overcook the pork: Cook pork medallions about 4-5 minutes per side. Overcooking makes them dry, so keep an eye on the time and thickness.
- Use flour for a nice crust: Lightly dredging pork in flour helps it brown beautifully and adds texture to the sauce when you deglaze the pan.
- Cook mushrooms until golden: Take your time so they release moisture and develop flavor. This adds depth to the sauce.
- Reduce the wine properly: Let the Marsala wine simmer until it’s about half the original volume. This avoids any raw alcohol taste while concentrating flavor.
- Add cream last and simmer gently: Stir in heavy cream over low heat to avoid curdling and to thicken the sauce without breaking it.
- Finish by warming pork in the sauce: Returning the cooked pork to the pan lets it soak up flavor without overcooking.
Equipment You’ll Need
- Large skillet – I prefer a non-stick or stainless steel pan; it’s great for searing pork and cooking the sauce evenly.
- Tongs or a spatula – helpful for flipping the pork and stirring the mushrooms without breaking the meat.
- Measuring cups and spoons – ensure precise measurements for wine, broth, and cream for the best flavor.
- Wooden spoon or spoon – for scraping up browned bits and stirring the sauce smoothly.
- Plate lined with paper towels – to rest cooked pork and absorb excess oil before adding to the sauce.
Flavor Variations & Add-Ins
- Protein swap: Use chicken breast or thighs if you’re out of pork; they cook quickly and absorb flavors nicely.
- Cheese: Top with a sprinkle of Parmesan or a dollop of cream cheese in the sauce for extra richness.
- Veggies: Add sautéed spinach, peas, or even sun-dried tomatoes for colorful, flavorful twists.
- Spices: Mix in a pinch of thyme, rosemary, or red pepper flakes for a different aroma and heat level.
How to Make Creamy Pork Marsala
Ingredients You’ll Need:
For the Pork:
- 4 pork loin chops or pork medallions (about 1 inch thick)
- Salt and freshly ground black pepper, to taste
- ½ cup all-purpose flour (for dredging)
- 3 tablespoons olive oil or unsalted butter
For the Sauce:
- 8 oz cremini or white mushrooms, sliced
- 3 cloves garlic, minced
- ¾ cup Marsala wine
- 1 cup chicken broth
- ½ cup heavy cream
- 2 tablespoons fresh parsley, chopped (for garnish)
Optional:
- Cooked white rice or mashed potatoes (for serving)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 20 minutes to cook. So, in under 30 minutes, you’ll have a rich and creamy pork dish ready to enjoy!
Step-by-Step Instructions:
1. Prepare and Cook the Pork:
First, season the pork chops well with salt and pepper. Lightly coat each piece with flour, shaking off any extra. Heat 2 tablespoons of olive oil or butter in a large skillet over medium-high heat. Cook the pork chops for about 4-5 minutes on each side until they’re golden brown and fully cooked. When done, remove them from the pan and set aside.
2. Cook the Mushrooms and Garlic:
In the same skillet, add the remaining tablespoon of oil or butter. Toss in the sliced mushrooms and cook, stirring every so often, until they turn golden and soft—about 5-6 minutes. Add the minced garlic and cook for about 30 seconds until fragrant, being careful not to burn it.
3. Make the Sauce:
Pour in the Marsala wine, scraping up any browned bits from the pan—they add great flavor! Let the wine simmer and reduce by about half, which usually takes 3-4 minutes. Then, add the chicken broth and let it simmer for another 3 minutes, allowing it to reduce slightly.
4. Add Cream and Finish the Dish:
Turn the heat down to medium-low and stir in the heavy cream. Let the sauce simmer gently for 3-5 minutes until it thickens just a bit. Return the cooked pork chops to the pan and spoon the sauce and mushrooms over the top. Warm everything together for 1-2 minutes.
5. Serve and Garnish:
Sprinkle fresh chopped parsley over the dish and serve it hot. This Creamy Pork Marsala goes wonderfully over a bed of warm white rice or creamy mashed potatoes to soak up all that delicious sauce.
Can I Use Chicken Instead of Pork?
Absolutely! Chicken breasts or thighs are great substitutes. Just adjust the cooking time slightly, as chicken may cook a bit faster than pork.
Can I Make This Dish Ahead of Time?
Yes, you can prepare the sauce and cook the pork up to a day ahead. Store separately in the fridge and reheat gently on the stove to keep everything tender and creamy.
How Should I Store Leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stove over low heat, stirring occasionally, to maintain the sauce’s creaminess.
What Can I Substitute for Marsala Wine?
If you don’t have Marsala, use dry sherry or a combination of dry white wine with a splash of balsamic vinegar. These options will keep the flavor rich and balanced.