Creamy Pork Marsala

If you’ve never made a pork marsala or a marsala sauce before, it might sound intimidating, but you can create a simple sauce with just a few ingredients and one skillet. Marsala wine is a fortified wine from Sicily. It’s a bit sweet, like a sherry. If you don’t have Marsala, you can use sherry or any white wine that is a bit on the sweet side.

Creamy Pork Marsala

From the cookbook I authored with Rachel Gregory, a board-certified Nutrition Specialist, Athletic Trainer and Strength and Conditioning Coach. It’s called the 21-Day Ketogenic Diet Weight Loss Challenge: Recipes and Workouts for a Slimmer, Healthier You

Servings: 4

Prep Time: 5 minutes | Cook Time: 35 minutes | Total Time: 40 minutes

Nutritional Facts: 5.5g Net Carbs| 339 Calories | 19g Fat | 6g Carbs | 36g Protein | .5g Fiber

Make it Paleo/Dairy-free: Replace the butter or ghee with coconut oil.

Variation Tip: The sauce is excellent with crispy chicken thighs as well. Simply cook them in the oven, then broil them until the skin is crispy and serve atop the sauce.

Ingredients:

• 4 oz boneless pork cutlets
  salt
• freshly ground black pepper
• 4 tbsp, divided butter
• 8 ounces, sliced mushrooms
• 4 ounces, chopped prosciutto
• 1 clove, minced garlic
• 1/2 cup Marsala cooking wine
• 1/2 cup bone broth
• 1 tsp, chopped fresh thyme
• garnish with chopped fresh parsley

Steps:

1. Sprinkle cutlets with salt and pepper. 
2. Heat a large skillet over medium-high heat and melt 2 tablespoons of butter. Add the cutlets and cook for at least 5 minutes on each side until cooked through. Remove the cutlets from the skillet. 
3. Reduce the heat to medium-low and add the remaining 2 tablespoons of butter. Add the mushrooms, prosciutto, and garlic, and cook stirring frequently, until the mushrooms brown, about 5 minutes.  
4. Add the wine, bone broth, and thyme. Simmer for about 15 minutes until the sauce thickens. Add the xanthan gum (if using) to thicken the sauce even more. Return the pork to the skillet and raise the heat to medium-high. Cook until the cutlets are heated through.   
5. Garnish with chopped fresh parsley and enjoy. 

Creamy Pork Marsala

★★★★★

5 from 2 reviews

If you’ve never made a pork marsala or a marsala sauce before, it might sound intimidating, but you can create a simple sauce with just a few ingredients and one skillet.

• Author: Amanda C. Hughes
• Prep Time: 5 minutes
• Cook Time: 35 minutes
• Total Time: 40 minutes
• Yield: 4 Servings 1x
• Category: Dinner

Scale 1x2x3x

Ingredients

• 4 oz boneless pork cutlets
  salt
• freshly ground black pepper
• 4 tbsp, divided butter
• 8 ounces, sliced mushrooms
• 4 ounces, chopped prosciutto
• 1 clove, minced garlic
• 1/2 cup Marsala cooking wine
• 1/2 cup bone broth
• 1 tsp, chopped fresh thyme
• garnish with chopped fresh parsley

Instructions

1. Sprinkle cutlets with salt and pepper.
2. Heat a large skillet over medium-high heat and melt 2 tablespoons of butter. Add the cutlets and cook for at least 5 minutes on each side until cooked through. Remove the cutlets from the skillet.
3. Reduce the heat to medium-low and add the remaining 2 tablespoons of butter. Add the mushrooms, prosciutto, and garlic, and cook stirring frequently, until the mushrooms brown, about 5 minutes.
4. Add the wine, bone broth, and thyme. Simmer for about 15 minutes until the sauce thickens. Add the xanthan gum (if using) to thicken the sauce even more. Return the pork to the skillet and raise the heat to medium-high. Cook until the cutlets are heated through.
5. Garnish with chopped fresh parsley and enjoy.

Notes

Make it Paleo/Dairy-free: Replace the butter or ghee with coconut oil.

Variation Tip: The sauce is excellent with crispy chicken thighs as well. Simply cook them in the oven, then broil them until the skin is crispy and serve atop the sauce.

Nutrition

• Serving Size: 4
• Calories: 339
• Fat: 19g
• Carbohydrates: 6g
• Fiber: .5g
• Protein: 36g

Keywords: Pork Marsala

If you like this pork marsala recipe, you’ll love my Spicy Pulled Pork and Lime Cilantro Coleslaw.