• 8 center cut boneless pork chops
  • 1 cup of seasoned breadcrumbs
  • ½ cup of freshly grated parmesan cheese
  • 1 teaspoon of dried thyme
  • 2 eggs
  • ¼ cup of milk
  • 1 bunch of long green onions, chopped
  • 8 button mushrooms, sliced
  • 8 baby Portobello mushrooms, sliced
  • 8o z of fresh porcini mushrooms, sliced
  • 1 tablespoon of flour
  • 2 tablespoons of butter
  • 2 tablespoons of olive oil
  • 1 bunch of long green onions
  • 1 cup of beef broth or stock
  • ½ cup of dry Marsala wine
  • ½ teaspoon of salt
  • ½ teaspoon of fresh ground black pepper
  • ¼ cup of parsley


In a small bowl mix the parmesan, breadcrumbs, salt, pepper and thyme.. In another bowl beat the eggs and the milk together. Dredge the chops in the egg then the breadcrumb mixture. Fry the chops in the oil and butter until done, around 5 minutes on each side. Set the chops aside and keep warm while making the sauce. Sauté the onions and mushrooms for 3 minutes until tender. Stir in the flour then add the Marsala and beef stock. Cook until slightly thickened. Season with a little more salt and pepper. Plate the Pork Chops Marsala and top with the mushroom sauce and garnish with parsley. Serves 8 people.


This Pork Chop Marsala dish is excellent served with sautéed zucchini or braised Brussels sprouts with little boiled white potatoes. Serve a nice Barolo wine and your ready to eat.