Smoky Pork Marsala.
This post is sponsored by the National Pork Board! This smoky pork marsala is a spin on our favorite chicken dish! Served over creamy mashed potatoes, it’s a cozy and comforting weeknight meal that everybody loves.
I have the coziest dinner to share with you today!
This smoky pork chop marsala is tender and so flavorful, served over mashed potatoes with the most delish sauce. It’s such a perfect weeknight meal that the entire family loves – one that will warm you through and through. I mean, just look at this!
Dreamy, right? It’s like a hug on a plate.
Today I’m partnering with the National Pork Board for another delish recipe! I’m working with them this year on their United States of Pork campaign, and the recipe today required us to do a cooking challenge with a list of ingredients, a la Chopped-style.
The challenge ingredients consisted of some of America’s favorite ingredients: pork chops, bbq sauce, paprika, butter and onions. Um yes, I can surely do that! Some of my favorites, too.
I decided to do a spin on a classic – one that my family loves. First, I used smoked paprika combined with the tangy BBQ sauce, which gives us the best smoky flavor. I like to use boneless center cut pork chops because they are so tender. They are also the easiest for me to make and a cut of pork that the whole family loves.
You guys know that my mom’s chicken marsala was one of her best meals when I was growing up! She’d often make it once a week, or at least every other. It’s phenomenal. And her other specialty was the best pork chops on earth! She makes the most tender, juicy pork chops that everyone loves – that was my favorite when I was a kid.
So here we have the best of both worlds. I decided to take her chicken marsala recipe and use center cut pork chops instead. This basically marries her two incredible recipes together, and I could not be more excited. They are SO good.
This is pork marsala with a twist, of course. We’re using some smoked paprika along with a drop of BBQ sauce to give this some smoky charred flavor. It’s almost like adding Dijon into the dish – there is a perfect tang that complements the rest of the ingredients and also brings some brightness.
I added mushrooms too, which is something my mom has always left out of her classic marsala, even though they are traditionally there. And wow – they pair SO well with the pork. This dish is super hearty and comforting, perfect for the chilly winter days ahead.
There are so many ways you can serve this. I love to serve it over mashed potatoes. Such a cozy dish that everyone loves! Of course, you can throw some roasted green beans or brussels sprouts on the side too. Or serve it with rice, which was always the side for us growing up. Really, make it your own. The pork is so tender and juicy that it will work with anything served on the side.
How to make perfect pork marsala:
- A simple flour dredge with salt, pepper and smoked paprika goes on to the pork. It adds some crisp texture to the pork. My mom did this with her pork chops all the time and it makes for a wonderful cut of pork!
- After browning the pork chops, sauté the veggies. It gets up all the flavor bits! I start with butter, onions, mushrooms and garlic. Those classic building blocks of flavor add in SO much!
- Once those are soft and juicy, I stir in my smoked paprika and a dollop of BBQ sauce. The BBQ sauce kind of caramelizes in the pan with the vegetables and gives the dish a wonderful depth of flavor.
- Dry marsala wine and a drop of cream are the best for your sauce. I bake the entire thing in the oven for a few minutes to get it all saucy and fabulous. The pork chops are so tender!
- Serve the entire thing over creamy mashed potatoes (we love mashed sweet potatoes too!) or rice. YUM
Smoky Pork Marsala
Smoky Pork Chop Marsala
- 4 boneless center cut pork chops
- ½ cup all-purpose flour, plus more for sprinkling
- kosher salt and 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
- Preheat the oven to 350 degrees F. Season the pork chops all over with a big pinch of salt and pepper, plus a sprinkle of the smoked paprika.
- Place the flour in a dish and stir in another pinch of salt and pepper, the smoked paprika and garlic powder. Lightly dredge each pork chop into the flour mixture.
- Heat an oven-safe skillet over medium heat and add 1 tablespoon of the butter. Add each pork chop and brown on both sides, cooking about 2 minutes per side. When the pork is finished, transfer it to a plate (you can even use a paper towel lined plate - that’s what my mom does!).
- Add the remaining butter to the skillet. Stir in the onions, garlic, mushrooms and a pinch of salt, pepper.. Cook until the onions soften, about 5 minutes. Stir in the BBQ sauce and cook for 2 minutes more, stirring often.
- Pour in the marsala wine, scraping the bottom of the pan so some of the flavor is released. Stir in the chicken stock. Bring the mixture to a boil then reduce it to a simmer. Sprinkle in a pinch of flour and whisk. Stir in the cream. Add the pork back into the skillet. Transfer the skillet to the oven and cook uncovered for 10 to 15 minutes, or until the internal temperature of the chops reads 145 degrees F.
- Remove from the oven and sprinkle with fresh parsley. Serve immediately with mashed potatoes.