Pork Marsala with Mushrooms on the Arteflame Grill

Introduction

This Pork Marsala features tender pork chops seared on the Arteflame, then topped with a rich and creamy mushroom Marsala sauce. With a touch of sweetness from the Marsala wine and the earthy flavors of mushrooms, this dish is both elegant and full of flavor.

Ingredients

4 boneless pork chops, about 1 inch thick
Salt and freshly ground black pepper, to taste
2 tablespoons olive oil
2 tablespoons unsalted butter
8 oz mushrooms (cremini or baby bella), sliced
2 cloves garlic, minced
1/2 cup Marsala wine (use dry Marsala for a less sweet flavor)
1/2 cup chicken broth
1/2 cup heavy cream
1 tablespoon fresh thyme, chopped (or 1 teaspoon dried thyme)
Fresh parsley, chopped (for garnish)

Instructions

Step 1: Prepare the Arteflame Grill

Light the Arteflame grill by placing three oil-soaked paper napkins in the firebox, stacking firewood on top, and lighting. Allow the grill to heat up for about 20 minutes, ensuring the center grate is hot for a good sear.

Step 2: Season and Sear the Pork Chops

Season both sides of the pork chops generously with salt and pepper.
Sear the pork chops on the center grill grate for 2-3 minutes per side, creating a golden crust. Move the chops to the outer griddle to finish cooking. For medium doneness, aim for an internal temperature of 145°F. Once done, remove from heat and let them rest.

Step 3: Prepare the Mushroom Marsala Sauce

Melt the butter in a skillet on the flat cooktop griddle and add the sliced mushrooms. Sauté until golden brown, about 5 minutes.
Add the minced garlic and cook for 1 minute until fragrant.
Pour in the Marsala wine and allow it to simmer for 2-3 minutes, reducing slightly and picking up the flavors from the mushrooms and garlic.
Add the chicken broth and bring to a gentle simmer, allowing the sauce to reduce.
Stir in the heavy cream and thyme, cooking until the sauce thickens to a creamy consistency, about 3-4 minutes. Taste and adjust seasoning if necessary.

Step 4: Serve

Plate the pork chops and spoon the creamy mushroom Marsala sauce generously over each chop. Garnish with fresh parsley.

Tips

Marsala selection: Use dry Marsala wine if you prefer less sweetness, or sweet Marsala for a richer flavor.
Adjusting sauce thickness: If the sauce is too thick, add a splash of chicken broth. If it’s too thin, let it simmer a bit longer.
Resting the pork chops: Allow the chops to rest a few minutes after cooking to retain their juices.

Conclusion

Pork Marsala with mushrooms is a luxurious yet easy dish that’s perfect for entertaining or a special meal at home. The creamy, earthy Marsala sauce paired with tender pork makes each bite unforgettable.

Variations

Spicy Marsala: Add a pinch of red pepper flakes for a subtle heat.
Garlic Herb Marsala: Add fresh rosemary and extra garlic for an aromatic twist.
Lemon Marsala: Squeeze in a bit of fresh lemon juice for a citrusy brightness.
Creamy Dijon Marsala: Stir in 1 teaspoon of Dijon mustard for extra depth.
Bacon Mushroom Marsala: Sauté chopped bacon with the mushrooms for a smoky addition.