Sunday Dinner: Pork Marsala with Mushrooms and Shallots

There’s something about preparing meals on Sunday that makes me happy. Cooking is one of the few things that truly centers me these days and filling my house with wafts of roasting meat, the fresh smell of herbs and or the decadent aroma of chocolate baking in the oven is the best way to end the weekend.

Given that weekday dinners are generally simple affairs these Sunday dinners allow me to actually cook something that takes longer than 30 minutes as well. So up first is one of my favorites as I absolutely love the taste of marsala whether it be on chicken, veal or pork. For this particular recipe I like to use center cut pork chops as I love pork combined with mushrooms and shallots.



  • 1 lb boneless center cut pork chops
  • 2 thinly sliced shallots
  • 2 chopped garlic cloves
  • 1 box pre sliced baby bella mushrooms
  • 1/2 cup Marsala wine
  • 1/2 cup chicken stock
  • about 2 tablespoons olive oil
  • about 2 tablespoons butter
  • about 1/3 cup all purpose flour
  • about 1 teaspoon of garlic powder
  • about 1/2 teaspoon of Kosher salt and ground pepper
  • fresh thyme
  • 1 teaspoon Dijon Mustard

Preparation | Serves 4

Note: For the pork you can use thin or thick cut chops, I’ve done it both ways you just need to adjust the cooking time a bit for thicker cuts.

Optional – before coating the pork chops in flour I like to brush dijon mustard to both sides of the meat. Mustard and pork are one of the best combinations and it also helps the flour stick better to the meat.

In a shallow bowl add flour, garlic powder and the salt/pepper. Coat your pork in the mixture making sure to get all sides before you tap off the excess.

In a saute pan add butter and oil to a medium high heat, when butter is melted add pork to pan and cook, flipping over one time when sides get golden brown.


Lower the heat to medium-lowish and add your mushrooms, shallots, and garlic to the pan. Cook these for a few minutes to release the flavors from the shallots and garlic. Once done add in your marsala wine and chicken broth, using a wooden spoon to scrape up the bits at the bottom of the pan. Add in fresh thyme (about a teaspoon-tablespoon) and cover the pan and let cook for about 7-8 minutes

It will be ready when the sauce has thickened into a gravy. If your sauce has not thickened to the consistency that you’d like you may add in a little more flour and cook a few minutes longer till it thickens.

I generally serve this with mashed potatoes and green beans but you can pair with whatever you like best. Enjoy with friends or family and take a moment to relax before the hectic week begins.

– The Reportery

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