Go Back
Print
Stuffed pork chop recipe with marsala sauce.

Stuffed Pork Chops With Marsala Sauce

Pork chops stuffed with dressing and topped with a flavorful marsala sauce. 

Course Main Course
Cuisine American, Italian
Keyword pork chops, Stuffed Pork Chops With Marsala Sauce
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 2 people
Calories 407 kcal
Author culinarycamper

Ingredients

  • 3 tbsp butter or olive oil
  • 1/2 lb mushrooms, chopped
  • 1/4 c onions, chopped
  • 1 tbsp garlic, minced
  • 3 tbsp all purpose flour
  • 1/2 c marsala wine
  • 1 1/2 c beef or chicken broth
  • 1 tsp kosher salt
  • 1 tsp black pepper
  • 2 large pork chops, thick cut
  • 1 tbsp olive oil, for the chops
  • 1/4 tsp salt, to taste, for the chops
  • 1/4 tsp pepper, to taste, for the chops

Instructions

  1. Make dressing and set aside to cool. Stovetop stuffing works great for this. 


  2. Make a cut in the side of the pork chops, carefully cutting until a pocket opens up in the meat. If there is a bone cut to the bone, otherwise, watch you do not cut all the way through.

  3. Stuff the chops with the dressing, if necessary, use wooden toothpicks to shut the dressing inside.

  4. Rub a teaspoon or so of olive oil on the outside of the chops. Sprinkle with salt and pepper.

  5. Preheat the oven to about 425 and heat a cast iron skillet (or any oven-safe skillet) over medium heat on the stove. 

  6. Sear the chops on one side for 2 minutes, turn and sear the other side for another two minutes.

  7. Place the pan in the preheated oven for another 8 minutes or so, or until the pork chops are done. Pork chops should reach an internal temperature of 145° F.

  8. Remove from the oven and the pan and let rest with foil over them. While the chops are resting make the sauce.

  9. Combine butter, mushrooms, and onions in a saucepan over medium heat. 

  10. Sautee for 5 to 10 minutes. Once the mushrooms reach desired tenderness, add the garlic and flour and mix in well with the other ingredients. 

  11. Deglaze the mixture with the marsala wine.

  12. Add broth, salt, and pepper and bring to a slow simmer for a few minutes until the sauce reaches a gravy-like consistency.