Creamy Slow Cooker Marsala Pork

Creamy Slow Cooker Marsala Pork

52 Reviews 3 Pics
  • Prep

    30 m
  • Cook

    6 h 10 m
  • Ready In

    6 h 40 m
Recipe by  BN61079

“This is an easy and tasty take on slow cooker pork chops. I serve these chops and the sauce over egg noodles or linguine.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.


Adjust Servings

Original recipe yields 6 pork chops



  1. Stir together the flour, rosemary, mustard, salt, garlic powder, and pepper in a bowl. Dredge the pork chops in the seasoned flour, shake off excess, and set aside. Heat the vegetable oil in a large skillet over medium-high heat. Add the pork chops and cook until golden brown on both sides, about 4 minutes per side.
  2. Place the onion, mushrooms, and garlic into a slow cooker. Add the seared pork chops, then pour in the cream of mushroom soup and Marsala wine. Cover, and cook on Low until the chops are tender, 6 to 8 hours.

Share It

Reviews (52)

Rate This Recipe
Laurie C

Laurie C

I will absolutely make this again, but it only gets 4 stars because I doubled the spices and changed the cooking method of the mushrooms and onions. I did brown my pork chops, then cooked them for 5 hours on low, but I think they would have been done in 4. I sauteed the mushrooms (used two containers of fresh because I like them), onion, 3 cloves of garlic (once clove would never be enough for me), olive oil and a half cup more of marsala until the onions were translucent. Then I added that to the pot the last hour. My husband and I LOVED it. I served it with roasted red potatoes seasoned with rosemary, olive oil, salt and pepper. Super yummy, but I changed the proportions of the ingredients and cooking method so only 4 stars.



To be honest, I haven't tasted the finished product yet ... it's in the crockpot now, and it smells heavenly. I took several reviewers' suggestions -- saute onions, mushrooms, garlic and add low-sodium beef broth -- they made good sense. But I was surprised by the amount of flour I had left over after dredging 8 boneless chops; I threw away about 3/4 cup seasoned flour. No wonder so many said the seasoning seemed non-existant. I think there was plenty of seasoning, but next time I'll mix it in 1/4 cup flour -- that should be plenty and it will perk up the spice level. Thank you for the recipe, D-

Recipe Queen

Recipe Queen

This was great! Couldn't believe how tender the pork was! My husband said reminded him of a pork roast b/c it was so tender. Put in crock pot at 11:15 & took out at about 5:30 after having cooked on low. I did not use butterfly chops, used thicker cut as thought would be better for cooking so long as the recipe says. The gravy was very good & plenty for the two of us! Served with pasta, green beans & garlic breadsticks. It was very good!

More Reviews

Similar Recipes

Pork Chops a la Slow Cooker

Pork Chops a la Slow Cooker

Slow Cooker Thai Pork with Peppers

Slow Cooker Thai Pork with Peppers

Easy Slow Cooker Sweet and Sour Pork Chops

Easy Slow Cooker Sweet and Sour Pork Chops

Saucy Slow Cooker Pork Chops

Saucy Slow Cooker Pork Chops

Easy Pork Chops for the Slow Cooker

Easy Pork Chops for the Slow Cooker

Slow Cooker Pork with Mushrooms and Barley

Slow Cooker Pork with Mushrooms and Barley


Amount Per Serving (6 total)

  • Calories
  • 309 cal
  • 15%
  • Fat
  • 12.3 g
  • 19%
  • Carbs
  • 25.2 g
  • 8%
  • Protein
  • 18.5 g
  • 37%
  • Cholesterol
  • 36 mg
  • 12%
  • Sodium
  • 741 mg
  • 30%

Based on a 2,000 calorie diet



previous recipe:

Easy Pork Chops for the Slow Cooker


next recipe:

Slow Cooker Cranberry Fig Pork