Creamy Slow Cooker Marsala Pork48 Reviews
- Prep: 30 min
- Cook: 6 hr 10 min
- Ready In: 6 hr 40 min
“This is an easy and tasty take on slow cooker pork chops. I serve these chops and the sauce over egg noodles or linguine.” - by BN61079
Original recipe yields 6 pork chops
- 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.
- 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.
Amount Per Serving (6 total)
- 308 cal
- 12.2 g
- 25.2 g
Based on a 2,000 calorie diet
Reviews (48)Rate This Recipe
"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 ..." See morehours 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-sodi..." See moreum 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-"
"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 ..." See morelow. 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!"
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