Print Recipe

Uncle Sal's Italian Ristoranti Pork Chop Marsala



  • 1 (8 ounce) center-cut pork chop with bone
  • 1 1/2 cups Marsala wine
  • 1 cup mushrooms, chopped
  • 1 tablespoon unsalted butter
  • Salt and pepper to taste
  • Olive oil, as needed


  1. Coat pork chop with olive oil; season with salt and pepper. Place pork chop on a hot grill; rotate and flip until cooked.
  2. Add remaining ingredients to a preheated sauté pan; stir to blend.
  3. Add grilled pork chop; cook until sauce reduces and thickens, about 7 to 10 minutes.

Makes 1 serving.

Source: Chef James Molinari, Uncle Sal's Italian Ristoranti, Phoenix, Arizona -

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