Tuesday, February 14, 2012

Pork Marsala

A while back, I’d mentioned that Bev had a list of dishes she wanted in the near future and that we were trying to clean out the freezer and these, plus a blog post, led to this dish.  One dish on her list is Chicken Marsala, the item we need to eat from the freezer is pork loin, and the posted recipe was Stuffed Pork Tenderloin from Ask Chef Dennis in which he used Marsala Sauce.  All I could do is ask myself “why hadn’t I thought of that.” 

I’d purchased a year’s subscription to the online video cooking school, Rouxbe, but hadn’t taken any lessons for a couple of months and needed to get back into it.  So the Saturday before the Super Bowl, I did the series on sauce making and was anxious to apply my learning’s, providing another incentive for this dish. 

Back in September, we made a Chicken Marsala dish that we both loved so I decided to use the same recipe and just substitute pork chops for the chicken breasts.  I told Bev I'd cook if she'd prep so she got everything ready (I did the meat) - I know why chefs have a sous-chef.

The cooking began by browning the chops in olive oil/butter.

I removed the chops and added the onion and country ham and then the mushrooms and garlic. 

When the mushrooms had cooked down, I added the liquids. 

When the sauce had thickened five of the chops went back into the pan and cooked to 145* internal temp.

We sided it with some reheated orzo left from the beef stir fry a few days ago.

I thought it was as good or better than the chicken, but Bev said it didn't have as much of a Marsala flavor.

All photos can be enlarged by clicking on them.

Have a great day and thanks for stopping by Almost Heaven South.

One year ago:  Cosmopolitan

Two years ago:  Dippy Eggs Ala Larry



  1. Marsala sauce is one of the few ways you can get me to eat mushrooms. This sounds so tasty!

  2. I adore marsala sauce.. unfortunately, my picky eater does not as it usually comes with mushrooms! Maybe I can come and hang with you and Bev next time you make this!! lol Looks amazing!

  3. This looks fabulous Larry. I must try to make Marsala soon. I ordered it out once and it's been on my list ever since. We sent son Mark to culinary school in Portland. When he started working in the trade, he was a sous chef for months. When he'd come to our house and cook for us, guess who was assigned to be sous chef??? yup..me. Brutal! :)

  4. Marsala is the best!!! Love this!!!

  5. Cooking the pork in a Marsala sauce is an excellent idea and your dish looks fantastic!

  6. I love chicken marsala but have never tried it with pork. You may be on to something here! Looks great - Happy Valentine's Day!

  7. I love chicken marsala, so I think this sounds pretty good, too!

  8. I could make a full meal of the sauteed mushrooms. Oh man, that looks good.

  9. Oh man, this looks great! The sauce is perfect! I found your blog through Chef Dennis' blogroll. Happy to follow!

  10. I need to get back to the lessons too! I find it makes me try new things, not just what was in the lesson.

    I adore marsala sauce but for some reason have never done it with pork, only beef and chicken. I'll have to try it with some pork tenderloin that I have.

  11. I have no clue how I missed this post, but it looks awesome, Larry. I saw your comment at Tricia's place and had to check it out. Now I want to try both meats!


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