Close-up of Pork Marsala with Mushrooms, as seen on The Pioneer Woman, season 25.
Recipe courtesy of Ree Drummond

Pork Marsala with Mushrooms

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  • Level: Easy
  • Total: 1 hr
  • Active: 55 min
  • Yield: 6 servings


Buttered Egg Noodles:


  1. Place the pork chops between 2 pieces of plastic wrap and pound with a mallet or heavy skillet until 1/4-inch-thick.
  2. Sprinkle the pork on both sides with salt and pepper. Put the flour in a shallow dish and dredge the pork in it, shaking off any excess.
  3. Heat the olive oil and 2 tablespoons butter in a large skillet over medium-high heat. Add half of the pork and cook until browned and cooked through, 2 to 3 minutes per side. Remove to a plate and set aside. Repeat with the remaining pork.
  4. Add the mushrooms to the skillet and stir. Cook until golden brown, 5 to 6 minutes.
  5. Pour in the Marsala and beef broth and stir to deglaze the pan, scraping up the browned bits. Cook until the liquid is reduced by half, 5 to 6 minutes. (If the liquid reduces too quickly, splash in more broth as needed.)
  6. Whisk the cornstarch into the heavy cream in a small bowl. Pour into the sauce mixture and let it bubble and thicken for another minute.
  7. Turn off the heat and stir in the remaining 2 tablespoons butter. Serve the pork with the Buttered Noodles and spoon some of the mushrooms and Marsala sauce on top. Sprinkle with the parsley.

Buttered Egg Noodles:

  1. Add the egg noodles to a pan of salted boiling water and cook according to the package directions, 6 to 7 minutes.
  2. Drain, put back in the pan and add the butter, then season with salt and pepper. Add the parsley and toss.