Creamy Pork Marsala Recipe | Tender + Juicy Pork Chops Dinner

Tender and juicy pork chops are the star of this Creamy Pork Marsala recipe, featuring a mouthwatering mushroom and Marsala pan-gravy sauce. It’s gluten-free, low carb, made from scratch, and absolutely delicious!

overhead photo of fried pork chops topped with mushroom cream marsala sauce

The Best Creamy Pork Marsala Recipe

You might have heard of Chicken Marsala, and Veal Marsala, but have you tried Pork Marsala? Let me tell you, it is a match made in heaven.

I’m a huge fan of all three Marsala dishes, but I truly think that the pork is so excellent, it might be my favorite! Pork chops are just so good when properly cooked, you know? They’re just as easy as chicken breasts, but more interesting and often more flavorful.

And, this method of pounding them into thin “cutlets,” frying them up with a savory (and gluten-free) breading, and then serving them up in a rich, creamy pan sauce is just SO satisfying.

This dish is packed with sliced mushrooms, fresh garlic, heavy cream, and real Marsala wine. It’s as good as any fancy restaurant version, but made at home!

What Is Marsala?

Marsala is a type of wine known as “fortified” wine. This means that it’s not simply wine made from grapes, but that it’s been fortified (strengthened/stabilized) by adding a stronger alcohol like brandy to the wine. There is also a more complicated method behind aging and storing Marsala than there is for normal wine.

The result? A strong, rich, somewhat complicated wine with complex undertones, ranging from apricot to vanilla to tobacco! Dry Marsala is great for making savory dishes like this one, while sweet Marsala is better if you’re making a dessert.

skillet with four pork chops in a creamy marsala mushroom sauce

Is This Recipe Low-Carb?

Yes, this delicious entree is low-carb. Most Marsala recipes include instructions to dredge the cutlets in flour; they may also call for flour in order to thicken the sauce.

But, this recipe uses low-carb flour for dredging, and just a bit of cornstarch for thickening. Cornstarch does include carbs, so that will have to factor into your dietary restrictions.

Recipe Ingredients

Most of the ingredients in this list are basic pantry staples, which is great! By just grabbing the few fresh items you need on the way home, you can pull together something amazing without much notice or prep.

  • Almond Flour or Coconut Flour: Just a third of a cup of flour will be plenty to dredge the pork chops. If you prefer to use all-purpose flour, that’s okay, too.
  • Garlic Powder, Paprika, and Oregano: These three spices work together so well. They’re one of my favorite combinations for quickly and heartily seasoning pork and chicken dishes.
  • Salt and Pepper
  • Cooking Spray: There are so many great cooking sprays on the market now! I like the ones that are made of all-natural olive oil and other healthy oils.
  • Pork Chops: You’ll need about a pound of boneless pork loin chops, pounded thin.
  • Butter: Three tablespoons of real butter brings so much rich flavor to this dish.
  • Oil: About two tablespoons of a hearty, flavorful oil like Avocado Oil or Olive Oil.
  • Mushrooms: You’ll need 8 ounces of sliced mushrooms, such as cremini or button mushrooms.
  • Garlic: Mince or press three cloves of garlic.
  • Chicken Broth: This recipe uses 2/3-cup of low-sodium chicken broth. You can also use homemade broth or vegetable broth.
  • Marsala Wine: A dry Marsala is what you’re looking for here; the sweet ones are not recommended for this type of dish. It’s best to avoid Marsala “cooking wines,” which usually have added salts and preservatives that affect the flavor.
  • Water and Cornstarch: Half a cup of water and cornstarch to make a slurry and thicken the sauce.
  • Heavy Cream: A bit of heavy cream finishes the sauce and makes it oh-so-creamy-and-delicious.
  • Chopped Fresh Parsley: For garnish.

raw pork chops on a plate with a fork to the side

How to Make Pork Marsala

To make this dish, follow the step-by-step instructions below. And hey, pour yourself a glass of Marsala while you’re at it. 😊 You deserve it!

  1. Dredge the Pork Chops in Flour Mixture. In a shallow plate, combine the flour, garlic powder, salt, oregano, paprika, and pepper; mix to incorporate. Spray the pounded pork chops with cooking oil, and dredge in the flour mixture.
  2. Cook the Pork Chops. Melt the butter with the avocado oil in a large 12-inch skillet over medium heat. Add the pork chops in one single layer. (Be careful not to crowd the pan; cook the chops in batches, if necessary.) Cook the pork chops 4 minutes per side, or until browned and cooked through.
  3. Cook the Mushrooms. Remove the cooked pork chops from the skillet; set aside and keep covered. Return skillet to the heat, and add the mushrooms to it. Cook for 3 minutes, without stirring.
  4. Make the Sauce. Stir the garlic into the mushrooms and cook for 2 more minutes. Increase the heat to medium-high. Add the chicken broth, and scrape up all the browned bits from the bottom of the skillet. Next, pour in the Marsala and cook for 2 minutes. If you don’t want to use wine, you can pour in more chicken broth or even white grape juice.
  5. Thicken the Sauce and Add Cream. In a small bowl, combine the water and cornstarch; mix until well combined to form a slurry. Whisk this cornstarch slurry into the skillet, followed by the heavy cream. Continue to cook for couple more minutes, or until thickened.
  6. Finish the Dish. Return the pork chops to the skillet. Garnish with parsley, and serve.

close up photo of creamy marsala wine sauce with mushrooms

Tips for Success

The following tips and advice will help you make the most of this savory dinner dish. I hope you enjoy it!

  • Low-Carb Pasta: This is a dish unto itself, and can certainly be served with just a few veggie sides. But the sauce also goes very well with zoodles OR low-carb pasta. You can also just use traditional pasta, such as penne, fettuccine, and more. I feel that serving it with my favorite pasta makes this a complete meal with very little effort.
  • Use Homemade Stock: If possible, this is a great recipe for using homemade chicken bone broth or stock. These are not only more flavorful than store-bought, but also have gelatin from the slowly-simmered chicken bones, which is very nutritious and gives the finished sauce a wonderful silky texture.
  • Finish with Lemon: For a bright final touch, try whisking a squeeze of fresh lemon juice into the sauce at the last minute. It will help balance the rich and sweet flavors of the wine and mushrooms.

pork chops topped with marsala wine sauce

Serving Suggestions

This delicious dish is wonderful with a whole host of sides, from mashed potatoes to a fruit and cheese board! But, the following few are especially tasty.

  • Green Beans: These Easy Roasted Green Beans are a tasty and versatile side that go with just about anything, including our delicious Pork Marsala! You can even serve the pork on top of the green beans, similar to serving over pasta.
  • Salad: Another amazing use of green beans, this beautiful Green Bean and Egg Salad with Garlic Parmesan Vinaigrette is made with a healthy blend of salad greens, fresh green beans, hard-boiled eggs, bacon, red onions, and tasty dressing. Feel free to omit the bacon for this menu!
  • Asparagus: The unique flavor of asparagus goes super well with Marsala! I like making this fun Pan Roasted Asparagus Almondine for a delicious side dish you won’t forget.

close up shot of thin fried pork chop topped with creamy marsala mushroom sauce

How to Store and Reheat Leftovers

  • To store in the refrigerator, place leftovers in airtight containers and refrigerate for 4-5 days.
  • To reheat, place pork and sauce in a covered skillet over low heat, and cook just until heated through.

Can You Freeze Pork Marsala?

  • Yes, you can, but keep in mind that, frozen cream tends to get grainy when thawed. To try to avoid grainy sauce as much as possible, whisk the sauce the entire time while it’s reheating.
  • To freeze this delicious dish, place leftovers in freezer bags, pressing out most of the air before serving. It’s important to leave just a little bit of room for the liquids to expand as they freeze.
  • Thaw leftovers before reheating.