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Pork Mushroom Marsala


2lb pork loin - sliced in 1-1 1/2" slices

1 tbsp crushed black pepper

1 tbsp sea salt

1 tbsp garlic powder

1 tbsp onion powder

1 tbsp paprika

1 tbsp thyme

1/2 white onion, diced

4 cloves garlic, diced

2 cups mushrooms, sliced

4/5 slices bacon - thick cut and chopped, (you can also use pancetta)

1 cup chicken broth

1 cup heavy cream

2 cups marsala wine

1/2 cup parsley

***If you want it really saucy double the broth, heavy cream and marsala wine!***


Preheat oven to 375 degrees.

Cut the pork loin into slices and set aside. Take all of your dry seasonings and mix together in a small bowl and season your pork.

In a large pan add your olive oil and fry your chops, I do about 3/4 minutes on each side. Remove chops and set aside.

In the same pan on Medium/high heat add your bacon and cook until crips. Remove your bacon to a plate lined with a paper towel so the grease could drain.

Add your onion & garlic and cook until translucent, add your mushrooms let cook for a few minutes.

Add your chicken or beef stock, make sure your scrape the bottom of the pan getting all those bites up and moving because thats where the flavor is!

Add the heavy cream and bring to a simmer, now lower the heat to medium/low keeping it simmering now add in your pork and make sure your spread that sauce all over your chops so they are all coated, let cook for 15 minutes. Top with some fresh parsley.

You can serve this up with some cauliflower rice or cauliflower mash.

Season with Salt & Pepper to taste!



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