Pork Marsala

Pork Marsala
Servings: 4 Prep 10 mins Cook 10 mins


  • 4 boneless pork loin chops (about 1-1/4 pounds), trimmed
  • 1 tablespoon olive oil
  • 1 small red onion, chopped
  • 1/3 cup dry Marsala wine
  • 1 1/2 cups hot cooked white rice

Make It

1. Place boneless pork loin chops between 2 sheets of waxed paper. Pound with meat mallet or rolling pin to 1/4-inch thickness. Season with salt and pepper to taste.

2. Heat oil in large skillet over medium-high heat. Add pork; cook until browned on both sides and cooked through, about 6 minutes, turning once. Transfer to platter; keep warm.

3. Add onion to the same skillet used to cook boneless pork chops. Cook onion over medium-high heat, until golden and tender, about 2 to 3 minutes. Add Marsala wine to the onion; bring to boiling, scraping up any browned bits from bottom of skillet. Remove skillet from the heat. Spoon sauce over boneless pork chops. Serve with hot rice, cooked following package directions. Makes 4 servings.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 388, Fat, total (g): 13, chol. (mg): 92, carb. (g): 26, pro. (g): 35, sodium (mg): 70, Percent Daily Values are based on a 2,000 calorie diet.