This post is sponsored by the National Pork Board. This smoky pork marsala is a twist on the classic chicken dish — tender pork chops in a savory, smoky mushroom and wine sauce, served over creamy mashed potatoes for a cozy weeknight meal the whole family will enjoy.
I have a warm, comforting dinner to share today: smoky pork chop marsala. It’s a flavorful, tender meal that pairs beautifully with mashed potatoes or rice and is perfect for cooler nights when you want something hearty and satisfying.
This recipe started as a fun challenge using a handful of classic American pantry ingredients—pork chops, BBQ sauce, smoked paprika, butter and onions—and turned into a dinner that blends two family favorites: my mom’s chicken marsala and her beloved pork chops. The result is a smoky, slightly tangy pork marsala with mushrooms and a silky sauce that’s perfect spooned over mashed potatoes.
I used boneless center-cut pork chops — they stay tender and are easy to cook evenly — plus smoked paprika for depth and a touch of BBQ sauce for caramelized tang. Mushrooms add classic marsala texture and flavor, though my mom’s original version left them out; I love how they pair with pork here.
Because this dish draws from a childhood favorite, it feels familiar and nostalgic but with a smoky twist. The sauce is built on onions, garlic, mushrooms and marsala wine, finished with a bit of cream for richness. Baking the skillet for a short time at the end helps the pork finish cooking gently and lets the sauce thicken and marry with the meat.
You can serve this over classic creamy mashed potatoes, mashed sweet potatoes, or rice. Roasted green beans or Brussels sprouts make a great side, or keep it simple with a tossed green salad. The pork is juicy and versatile, so pick the side that suits your weeknight plans.
How to make perfect pork marsala:
- A light flour dredge seasoned with salt, pepper and smoked paprika gives the pork a delicate crust and extra flavor.
- After browning the chops, sauté the onions, garlic and mushrooms in butter to capture the fond (browned bits) from the pan — that’s key for a deep, savory sauce.
- Stir in smoked paprika and a small spoonful of BBQ sauce to introduce a smoky, slightly sweet note that balances the marsala wine.
- Add dry marsala wine and chicken stock, whisk in a pinch of flour to help thicken, then finish with a splash of cream for a silky sauce. Return the pork to the pan and finish in the oven until the chops reach 145°F.
- Serve the pork and sauce over creamy mashed potatoes or rice and sprinkle with fresh parsley for brightness.
Smoky Pork Marsala
Smoky Pork Chop Marsala
4
people
Ingredients
- 4 boneless center cut pork chops
- ½ cup all-purpose flour, plus more for sprinkling
- Kosher salt and freshly ground black pepper
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- 2 tablespoons unsalted butter
- 1 sweet onion, diced
- 3 garlic cloves, minced
- 8 ounces sliced cremini mushrooms
- 1 tablespoon your favorite BBQ sauce
- 1 cup dry marsala wine
- 1 cup chicken stock
- 2 to 3 tablespoons heavy cream
- Fresh parsley, for sprinkling
- Mashed potatoes, for serving
Instructions
- Preheat the oven to 350°F. Season the pork chops all over with a generous pinch of salt and pepper and a light sprinkle of smoked paprika.
- Place the flour in a shallow dish and stir in another pinch of salt and pepper, the smoked paprika and garlic powder. Lightly dredge each pork chop in the flour mixture, shaking off excess.
- Heat an oven-safe skillet over medium heat and add 1 tablespoon of butter. Add the pork chops and brown on both sides, about 2 minutes per side. Transfer the browned chops to a plate.
- Add the remaining butter to the skillet. Sauté the onions, garlic and mushrooms with a pinch of salt and pepper until the onions are softened, about 5 minutes. Stir in the BBQ sauce and cook 2 more minutes, stirring frequently.
- Pour in the marsala wine, scraping up the browned bits from the bottom of the pan. Stir in the chicken stock and bring to a boil, then reduce to a simmer. Whisk in a pinch of flour to help thicken, then stir in the cream. Return the pork chops to the skillet.
- Transfer the skillet to the oven and bake uncovered for 10 to 15 minutes, or until the chops register 145°F. Remove from the oven, sprinkle with fresh parsley and serve immediately over mashed potatoes.
Did you make this recipe?
Share a photo of your dish and tag your post with the hashtag from the recipe author if you’d like — it’s always fun to see variations and swaps. Enjoy!
Soooo delicious.