Pork Chops with Basil and Marsala

Pork Chops with Basil and Marsala

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"Pork chops are dredged in flour and garlic salt, browned, and baked with basil and Marsala wine."

Ingredients 1 h 20 m {{adjustedServings}} servings 211 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 211 kcal
  • 11%
  • Fat:
  • 6.2 g
  • 10%
  • Carbs:
  • 19.3g
  • 6%
  • Protein:
  • 13.2 g
  • 26%
  • Cholesterol:
  • 30 mg
  • 10%
  • Sodium:
  • 991 mg
  • 40%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Mix the flour and garlic salt in a large resealable plastic bag. Place pork chops in the bag, and shake to coat.
  3. Heat the oil in a skillet over medium heat, and brown chops on both sides. Transfer to a baking dish, and sprinkle with basil. Cover pan with aluminum foil.
  4. Bake 45 minutes in the preheated oven. Remove foil, pour in Marsala wine, and continue baking 15 minutes, basting occasionally with the wine. Skim off and discard any fat and season chops with salt and pepper to serve.
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Reviews 27

  1. 31 Ratings

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Angela
2/11/2007

I was worried after reading the reviews that it would come out dry so I added a little bit of chicken broth to the chops before I put them in the oven. And after adding marsala wine and finishing I made a gravy with the sauce. It came out good. I will be making it again :)

PIRADA
7/22/2006

I used thin pork chops with bones and made the recipe in an electric skillet instead of the oven. I browned the chops at 450 degrees in butter & olive oil (I believe butter gives a better flavor to the sauce than plain olive oil). I only cooked them for another 15 minutes after they were browned and I lowered the temperature to 250 degrees. I served them with garlic mashed potatos. My family absolutely loved them!

Aspiring Chef Rita
1/30/2006

I agree with the first reviewer! This did not work AT ALL. The meat ended up like overcooked stew meat - it was stringy and chewy. With so many pork recipes on this site I suggest you just pass this one up.