Pork Marsala is easy enough for a weeknight meal and elegant enough to serve to company.
Marsala, an ancient coastal town on the westernmost tip of Sicily, is most famous for its fortified wine that it began exporting at the end of the eighteenth century. The wine is often used to make a beautiful sauce that can be paired with chicken or even veal or pork.
I love this pork variation as it reminds me of a time when I worked at the local newspaper in a small town in New York. During our lunch break, my coworkers and I would walk to the little Italian-American restaurant.
The restaurant served the most delicious pork scaloppini alla marsala. I’ve tried to recreate it in this recipe (and it’s quickly become a family favorite).
Let me show you how easy it is to make.
*Free printable recipe card is available at the end of the post.
Begin by cooking some mushrooms in your skillet in oil for about 2 minutes. Then transfer the mushrooms to a bowl and set aside.
Next add your pork to the same skillet in batches and cook about 4 minutes on each side. then transfer the pork to the bowl and keep warm.
Now stir beef broth and wine into skillet scraping up browned bits for gravy. Return the pork and mushrooms to the pan. Cover and simmer until heated through.
Sprinkle with parmesan and parsley. And that’s it. Easy, peasy.
Pro tips and recipe notes
For the juiciest pork, the most important tip that I can give you is to brine the cutlets. Just soak the meat in salt water for at least an hour. This traps the moisture in the meat. Rinse the salt water off and pat dry when finished brining. You’ll be left with tenderized, juicy cutlets.
If you’re heading out to work, you can certainly start brining them before you head out, and they’ll be ready to cook when you get home.
I hope this delicious dish will bring a taste of Italy into your home as well! Enjoy!
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Gluten Free Pork Marsala
- For Brine:
- 3 cups water
- 3 tablespoons salt
- 1 bay leaf
- 8 peppercorns
- 1 1/2 pounds pork cutlets thin sliced
- 1/2 teaspoon sage
- pepper to taste
- 2 tablespoons extra virgin olive oil
- 8 ounces of mushrooms cleaned and sliced
- 1/4 cup gluten free beef stock
- 3 tablespoons marsala wine
- 1 tablespoon parmesan cheese grated
- 1 teaspoon parsley
- For brine: Dissolve salt in water. Place meat in a large baking dish and cover with brine. Add peppercorns and bay leaf. Cover the dish and refrigerate for at least one hour. Then take the cutlets out, discard the brine, rinse the meat off and pat them completely dry. Season with sage and pepper and set aside.
- Heat oil in a skillet over a medium-high heat. Add mushrooms and cook for 2 minutes. Remove mushrooms with a slotted spoon and set aside.
- Add pork to the same skillet in batches and cook about 4 minutes on each side. Remove pork and keep warm.
- Stir beef broth and wine into skillet scraping up browned bits for gravy. Return pork and mushrooms to the pan. Cover and simmer for 10 minutes until heated through.
- Sprinkle with parmesan and parsley.
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