Pork Marsala

12 Jun

Does a Massacare happen to your kitchen when you cook? Sometimes I end up with things all over. The pic below isn’t so bad. I didn’t actually use croutons or lime in this recipe but somehow it was on the counter with the rest of this stuff. It is usually best to clean up as you go along but sometimes, things just don’t happen that way. Thank God for Bryan and a dishwasher. He helps me out a lot with cleaning when I cook. I would think that is a great deal for a good meal. Pork Marsala is a pretty simple meal that does not require lots of dishes. Oh! Don’t pay attention to the Keurig in the back. Enjoy!!

Pork Marsala

4 Boneless Pork Chop Loins (about 1.25 lbs)

8 oz Baby Bella Mushrooms

1/4 cup Beef Stock

3/4 Cup Marsala Wine

8 oz Marscapone Cheese

2 Cloves Minced Garlic

1 Small White Onion Chopped

1/2 Lemon Squeezed (or Smirnoff Lemonade if you don’t have lemon on hand like myself ;0 )

3 Sprigs Thyme (or if you have dried thyme, that will work also)

2 Tbsp Olive Oil

1 Tbsp Chopped Parsley


1. Heat olive oil in a large frying pan. Add Garlic to pan until fragrant(about ten seconds). Then add onion and mushrooms.

2. Place pork in the pan and sear on each side about 3 mins.

3.  Add beef broth, marsala wine, thyme and lemon to pan.

4.  Cook on medium heat until Pork is no longer pink inside.

5. Remove sprigs of thyme. Stir in Marscapone and top with fresh parsley.

6. Serve over pasta.


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