Quick & Easy

Pork Marsala with Mushrooms and Shallots

Sweet and savoury flavours blend together beautifully in this dish that highlights the versatility of New Zealand pork.

Easy
4
10 mins prep
15-20 mins cook

4 - 6 New Zealand pork chops or steaks

2 shallots, thinly sliced
2 garlic cloves, chopped
300g mushrooms, sliced
½ cup Marsala or sweet white wine
½ cup chicken stock
2 Tbsp olive oil
2 Tbsp butter
1/3 cup flour
1 tsp garlic powder
½ tsp salt and pepper
fresh thyme
1 tsp Dijon mustard

Ingredients

4 - 6 New Zealand pork chops or steaks

2 shallots, thinly sliced
2 garlic cloves, chopped
300g mushrooms, sliced
½ cup Marsala or sweet white wine
½ cup chicken stock
2 Tbsp olive oil
2 Tbsp butter
1/3 cup flour
1 tsp garlic powder
½ tsp salt and pepper
fresh thyme
1 tsp Dijon mustard

Nutrition

No items found.
01
Coat the pork

On a plate or shallow bowl, combine flour, garlic powder and salt and pepper. Toss the pork through the mixture, coating all sides. Tap off any excess.

01
02
Pan fry

In a fry pan over medium-high heat, add the butter and oil. Once the butter has melted, add the pork.

Cook each side of the pork until golden brown then lower the heat and add the mushrooms, shallots and garlic – tossing with tongs to cook evenly.

02
03
Make the sauce

Add the Marsala wine and chicken stock, scraping up any bits stuck to the bottom of the pan.

03
04
Cover and cook

Add in a few sprigs of fresh thyme and cover with a lid. Cook for about 7-8 minutes on low.

04
05
Remove the lid of the pan

Add Dijon mustard and cook uncovered for a further 3-4 minutes, or until the sauce is thick like gravy.

05
Learn more about pan frying
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Quick & Easy

Pork Marsala with Mushrooms and Shallots

Sweet and savoury flavours blend together beautifully in this dish that highlights the versatility of New Zealand pork.

10 mins prep | 15-20 mins cook
Easy
4

4 - 6 New Zealand pork chops or steaks

2 shallots, thinly sliced
2 garlic cloves, chopped
300g mushrooms, sliced
½ cup Marsala or sweet white wine
½ cup chicken stock
2 Tbsp olive oil
2 Tbsp butter
1/3 cup flour
1 tsp garlic powder
½ tsp salt and pepper
fresh thyme
1 tsp Dijon mustard

01
Coat the pork

On a plate or shallow bowl, combine flour, garlic powder and salt and pepper. Toss the pork through the mixture, coating all sides. Tap off any excess.

02
Pan fry

In a fry pan over medium-high heat, add the butter and oil. Once the butter has melted, add the pork.

Cook each side of the pork until golden brown then lower the heat and add the mushrooms, shallots and garlic – tossing with tongs to cook evenly.

03
Make the sauce

Add the Marsala wine and chicken stock, scraping up any bits stuck to the bottom of the pan.

04
Cover and cook

Add in a few sprigs of fresh thyme and cover with a lid. Cook for about 7-8 minutes on low.

05
Remove the lid of the pan

Add Dijon mustard and cook uncovered for a further 3-4 minutes, or until the sauce is thick like gravy.