Pork chops marsala
Juicy seared pork chops smothered in a sweet, savory Marsala and mushroom sauce, spooned over buttered egg noodles.
- 40 min total
- 35 min hands-on
- Follow-a-recipe easy
- Serves 4
- About $3.37 a serving
- 720 calories
- Good the next day
Dolly says: Make the full amount. It’s just as good for lunch the next day.
Ingredients
For 4 servings.
- 4 boneless pork chops, boneless, about ¾ inch thick
- 3 tbsp butter, divided
- 8 oz egg noodles
- 8 oz white mushrooms, sliced
- 3 cloves garlic, minced
- ¾ cup dry marsala wine
- ½ cup chicken broth
- 2 tbsp fresh parsley, chopped (optional)
From your pantry
- 1 tbsp salt, plus 1 teaspoon
- ½ tsp black pepper
- ¼ cup all-purpose flour
- 1 tbsp olive oil
- ½ tsp dried thyme
Each serving has about 720 calories, 47 g protein, 55 g carbs and 30 g fat, and costs about $3.37 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No butter? Ghee works.
- No egg noodles? Fettuccine or penne works.
- No chicken broth? Vegetable broth or bone broth works.
- No fresh parsley? Cilantro works.
Steps
Tap an underlined word for a quick explanation.
Fill a large pot with water, add 1 tablespoon of the salt, cover, and over high heat for the noodles.
Bring to a boil. It means heating a liquid on high until it’s fully boiling before you move on. A lid on the pot gets it there faster, which makes it a good moment to chop something.
How you’ll know: Big bubbles break all over the surface, and they keep coming when you lift the lid.
High heat
the pork chops dry, sprinkle both sides with 1 teaspoon salt and the pepper, and coat them in the flour, shaking off the extra. Wash your hands.
Pat dry. Patting dry means pressing paper towels onto food to soak up the moisture on its surface. Wet food steams instead of browning, so this is how you get a good sear and crisp skin.
How you’ll know: The surface feels tacky, not wet, and the last paper towel comes away barely damp.
Heat the oil and 1 tablespoon of the butter in a large over medium-high. the chops 4 to 5 minutes a side, until and 145°F in the middle, then them on a plate.
Skillet. A skillet is a frying pan: wide and flat with low, sloped sides. The shape lets steam escape, so food browns instead of stewing.
How you’ll know: It’s the pan you’d fry an egg in, and a 10 or 12 inch one handles most recipes.
Sear. Searing means cooking the outside of meat or fish in a hot pan, without moving it, until a deep brown crust forms. The crust is packed with flavor, and it only forms on a dry surface.
How you’ll know: It sizzles loudly the moment it goes in, and it lets go of the pan on its own when the crust is ready.
Golden brown. Golden brown is the color of good toast, somewhere between yellow and light brown. It means the outside is cooked and crisp but not burnt.
How you’ll know: It looks like toast and smells toasty; dark brown with a bitter smell means it went too far.
Rest. Resting means letting cooked meat sit for a few minutes before you cut it. It keeps cooking gently, and more of the juice stays in the meat instead of running onto the board.
How you’ll know: Loosely covered with foil, it stays hot, and very little juice runs out when you slice it.
Medium-high heatTimer: 9 min
Dolly’s tip: Leave them alone once they’re in. They’ll stick at first and let go on their own when the crust has formed.Food safety: Steak, pork chops and other whole cuts are safe at 145°F in the middle, then let them rest for 3 minutes before cutting.
Cook the noodles in the boiling water as the package says, about 6 minutes. and with 1 tablespoon of the butter.
Drain. Draining means pouring off liquid, like tipping pasta into a colander or spooning extra fat out of the pan. Pour hot grease into a can or jar, not the sink, where it hardens and clogs the pipes.
How you’ll know: Only a few drips are left, and the food isn’t sitting in a puddle.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
High heatTimer: 6 min
Turn the skillet to medium, add the last tablespoon of butter and the mushrooms, and cook 5 minutes, until . Stir in the garlic and thyme for 30 seconds.
Brown. Browning means cooking until the outside turns brown, which is where a lot of savory flavor comes from. Give food room and time without stirring, or it steams and stays gray.
How you’ll know: The food looks brown rather than gray, and the kitchen smells toasty and savory.
Medium heatTimer: 5 min
Pour in the Marsala and , then 2 to 3 minutes, until it’s by about half.
Scrape up the browned bits. It means loosening the brown bits stuck to the pan with a wooden spoon, usually right after adding liquid. Those bits are concentrated flavor, and they melt into the sauce.
How you’ll know: The bottom of the pan looks clean again, and the liquid turns darker and richer.
Simmer. Simmering means keeping a liquid just below a boil, with small bubbles rising gently. It cooks food evenly and lets a sauce thicken without scorching on the bottom.
How you’ll know: Small, lazy bubbles break the surface every second or so, and nothing is churning.
Reduce. Reducing means simmering a liquid with the lid off so some of the water steams away. The sauce gets thicker and its flavor gets stronger.
How you’ll know: The level drops in the pan, and the sauce coats the back of a spoon instead of running off.
Medium heatTimer: 2 min 30 sec
Add the broth and any juices from the pork plate and 3 to 4 minutes, until the sauce is glossy and coats a spoon.
Simmer. Simmering means keeping a liquid just below a boil, with small bubbles rising gently. It cooks food evenly and lets a sauce thicken without scorching on the bottom.
How you’ll know: Small, lazy bubbles break the surface every second or so, and nothing is churning.
Medium heatTimer: 3 min 30 sec
Nestle the chops back in and spoon the sauce over for 1 minute. Serve over the noodles with parsley on top.
Low heatTimer: 1 min
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
