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Creamy Slow Cooker Marsala Pork

Creamy Slow Cooker Marsala Pork

  • Prep

    30 m
  • Cook

    6 h 10 m
  • Ready In

    6 h 40 m
BN61079

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.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

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

Based on a 2,000 calorie diet

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Directions

  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.
  3. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Laurie C
52

Laurie C

3/5/2009

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.

D-
43

D-

10/26/2009

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
32

Recipe Queen

4/13/2008

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!

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