Pork Marsala with Mushrooms on the Grill

Introduction

Pork Marsala with mushrooms is a comforting, restaurant-worthy dish that becomes even more irresistible when cooked over open fire or on an Arteflame grill. The rich Marsala wine sauce, earthy mushrooms, and tender pork come together in a way that feels both rustic and elegant. This version keeps all the classic flavors but adapts beautifully to outdoor cooking. Whether you're planning a relaxed weekend meal or looking for an impressive dish to share with guests, this grilled Pork Marsala delivers deep flavor, simple preparation, and a satisfying sense of warmth.

Ingredients

• 4 pork loin chops, about 1-inch thick
• 1 cup Marsala wine
• 1 cup chicken broth
• 1 tablespoon olive oil
• 2 tablespoons butter
• 8 ounces cremini mushrooms, sliced
• 2 cloves garlic, minced
• 1 teaspoon fresh thyme leaves
• Salt and black pepper, to taste
• Fresh parsley, chopped (optional garnish)

Instructions

Step 1: Prepare the Pork

1. Pat pork chops dry with paper towels.
2. Season both sides generously with salt and pepper.
3. Allow pork to rest at room temperature for 10 minutes.

Step 2: Cook the Mushrooms

1. Heat olive oil and 1 tablespoon butter on the grill cooktop or in a skillet.
2. Add sliced mushrooms and cook until browned.
3. Stir in garlic and thyme, cooking until fragrant.

Step 3: Make the Marsala Sauce

1. Pour Marsala wine over mushrooms and let it reduce slightly.
2. Add chicken broth and simmer until the sauce thickens.
3. Stir in remaining butter for a silky finish.

Step 4: Grill the Pork

1. Sear pork chops directly on the grill for 3–4 minutes per side.
2. Cook until internal temperature reaches 145°F.
3. Rest pork for 5 minutes.

Step 5: Combine and Serve

1. Spoon the mushroom Marsala sauce over the grilled pork chops.
2. Garnish with chopped parsley.
3. Serve immediately.

Tips

This dish shines when the sauce is allowed to reduce properly, so be patient while simmering. Opt for dry Marsala wine for richer depth. If cooking on an Arteflame grill, use the outer cooktop for sauce preparation, keeping heat steady and controlled. Let the pork rest after grilling for juicier results. Lastly, choose mushrooms with firm texture for best browning.

Variations

Pork Marsala is wonderfully versatile, making it easy to adapt for different tastes. Try experimenting with ingredients or cooking methods to personalize the dish while keeping its core flavor profile intact.

• Use boneless pork cutlets for a quicker cook.
• Swap cremini mushrooms for shiitake or chanterelles.
• Add a splash of cream for a richer sauce.
• Include shallots for added sweetness.
• Try turkey cutlets for a lighter version.

Best pairings

The savory richness of Pork Marsala pairs beautifully with sides that balance flavor and texture. Opt for simple accompaniments that soak up the sauce or highlight the dish’s earthy notes.

• Garlic mashed potatoes
• Grilled asparagus or green beans
• Buttery polenta
• Crusty artisan bread
• Lightly dressed arugula salad

Conclusion

Pork Marsala with mushrooms is a timeless classic that becomes even more memorable when prepared outdoors. The combination of smoky grill flavor and rich Marsala sauce creates a meal that feels both elevated and comforting. Whether cooking for yourself or sharing with guests, this recipe delivers dependable flavor and an enjoyable cooking experience every time.

Keep it in your regular rotation for weeknight dinners, special gatherings, or any moment when you crave something hearty, flavorful, and satisfying.