Jun 15, 2012

Pork Chops with Marsala and Porcini Mushroom SauceRecipe by Jamie Purviance

Rating: 5 stars

2 Reviews

Grocery List

Fresh Produce

  • 12 oz cremini mushrooms
  • 0.125 oz fresh rosemary
  • 9 scallions

Meat / Poultry / Seafood

  • 4 pork rib chops, each 8 to 10 oz and ¾ to 1" thick

Oil and Spices

  • 1 tbsp extra-virgin olive oil
  • 0.75 tsp freshly ground black pepper
  • 1.5 tsp kosher salt


  • 2.67 fl oz heavy whipping cream
  • 3 tbsp unsalted butter

Wine / Beer / Spirits

  • 4 fl oz dry marsala


  • 0.5 cup dried porcini mushrooms
  • 4 fl oz low-sodium chicken stock or broth


  • 1½ cups very hot water
  • ½ ounce dried porcini mushrooms

  • 4 pork rib chops, each 8 to 10 ounces and ¾ to 1 inch thick
  • 3¼ teaspoons minced fresh rosemary, divided
  • Kosher salt
  • Freshly ground black pepper
  • 1 tablespoon extra-virgin olive oil

  • 3 tablespoons unsalted butter
  • 12 ounces fresh cremini mushrooms, sliced
  • 1 cup thinly sliced scallions (white and light green parts only), divided (9 scallions)
  • ½ cup good-quality dry marsala
  • ½ cup low-sodium chicken broth
  • ⅓ cup heavy whipping cream


  1. Pour the water into a 2-cup glass measuring cup, add the porcinis, and stir to submerge. Cover with a plate. Let soak until the mushrooms are soft, 20 to 30 minutes. Drain, reserving 1 cup of the soaking liquid and the porcini separately. If the porcini pieces are large, roughly chop them and set aside.

  2. While the mushrooms are soaking, prepare the pork chops. In a small bowl combine 2 teaspoons of the rosemary, 1 teaspoon salt, and ½ teaspoon pepper. Brush the pork chops on both sides with the oil and season evenly with the spices.

  3. Prepare the grill for direct cooking over high heat (450° to 550°F).

  4. In a large skillet over medium-high heat, melt the butter. Add the creminis and cook until they release their liquid and become tender and browned, 7 to 8 minutes, stirring frequently. Stir in the drained porcini, ¾ cup of the scallions, and the remaining 1¼ teaspoons rosemary. Sauté for 2 minutes. Add the marsala and boil until reduced by about half, 1 to 2 minutes. Add the broth and the 1 cup reserved porcini soaking liquid, leaving any sediment behind. Boil until slightly reduced, 3 to 4 minutes. Stir in the cream and boil until the liquid thickens to your desired sauce consistency, 3 to 5 minutes. Season the sauce with ½ teaspoon salt and ¼ teaspoon pepper.

  5. Brush the cooking grates clean. Grill the pork chops over direct high heat, with the lid closed as much as possible, until they are still slightly pink in the center, 6 to 8 minutes, turning once or twice. Remove from the grill and let rest for 3 to 5 minutes. Spoon the mushroom sauce over the pork chops and top with the remaining ¼ cup scallions. Serve warm.

2 Reviews

Average Rating

Rating: 5 stars

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Rating: 5 stars

Apr 29, 2016

James B

Weber Grilling Guide is Correct Again!

I followed the recipe to the letter - the sauce was fantastic. We have a Weber Summit gas grill. I had a 1 1/4 inch pork loin chop and followed the Weber grilling guidelines - 6 minutes direct high heat and 6-8 minutes indirect high heat. The chop was done perfectly. I will probably use shallots instead of scallions next time for the sauce, but this recipe is definitely a keeper!

Type of Griller


Would you recommend this recipe? YES

Rating: 5 stars

Apr 29, 2016

Jeff H

Something new!

Was looking for something new to do with our chops to entice the family rather than the same old Lowry's or BBQ treatment. This definitely fit the bill! Only had white button mushrooms, but it was still great, and the family loved it. The amount of rosemary in the mushroom gravy was a bit much and I think I'll cut back on that next time (and also get some porcinis). This one's a keeper and the chops were grilled to perfection.

Type of Griller


Would you recommend this recipe? YES

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Pork Chops with Marsala and Porcini Mushroom Sauce