Pork Chops with Creamy Marsala Sauce

Pork Chops with Creamy Marsala Sauce

A little cornstarch gives the sweet and salty Marsala sauce for this pork dish the kind of body it would usually take a cup of heavy cream (rather than low-fat milk) to achieve. The recipe makes plenty of sauce, so you’ll want to serve it with some egg noodles or mashed potatoes to soak it all up.

From EatingWell: July/August 2010
Yield: Makes 4 servings
Active Time: 35 minutes
Total Time: 35 minutes


  1. 1/2 cup Marsala (see Note), divided
  2. 2 teaspoons cornstarch
  3. 1/4 cup all-purpose flour
  4. 4 thin boneless pork loin chops (about 1 pound), trimmed
  5. 1/4 teaspoon kosher salt
  6. 1/4 teaspoon freshly ground pepper
  7. 2 teaspoons extra-virgin olive oil
  8. 4 thin slices prosciutto (2 ounces), chopped
  9. 1 small onion, halved and thinly sliced
  10. 3 teaspoons chopped fresh oregano or 1 teaspoon dried
  11. 3 teaspoons chopped fresh chives, divided
  12. 1 cup low-fat milk


  1. Mix 2 tablespoons Marsala and cornstarch in a small bowl; set aside.
  2. Place flour in a shallow dish. Sprinkle pork chops with salt and pepper, then dredge in the flour.
  3. Heat oil in a large nonstick skillet over medium-high heat. Reduce heat to medium and add the pork chops. Cook until well browned on both sides, about 2 minutes per side. Transfer to a plate. Add prosciutto to the pan and cook, stirring constantly, until browned, about 1 minute. Add onion and cook, stirring often, until it starts to soften and brown, 2 to 3 minutes. Add the remaining 6 tablespoons Marsala, oregano and 1 1/2 teaspoons chives and bring to a boil, scraping up any browned bits. Add milk and the reserved cornstarch mixture to the pan; adjust the heat to maintain a simmer. Cook, stirring occasionally, until the sauce has thickened and reduced slightly, 4 to 6 minutes.
  4. Return the pork chops and any accumulated juice to the pan and simmer, turning to coat, until heated through, 1 to 2 minutes. Serve the chops topped with the sauce and garnished with the remaining 1 1/2 teaspoons chives.

Tips & Notes


Nutrition Per Serving: 332 calories; 12 g fat (4 g sat, 5 g mono); 78 mg cholesterol; 17 g carbohydrates; 30 g protein; 1 g fiber; 526 mg sodium; 498 mg potassium.

Nutrition Bonus: Zinc (16% daily value)

1 Carbohydrate Serving

Exchanges: 1 carbohydrate (other), 4 lean meat, 1 fat