Pork Chops and Olive Marsala


prep 0:15       total 1:15


4 servings



1/4 cup flour
1 tsp. salt
1/4 tsp. pepper
4 shoulder pork chops (approx. 3/4 inch thick)
1 clove garlic, halved
3 tbsp. salad oil
1/3 cup water
1/2 cup marsala wine
1/2 cup pimiento stuffed olives, sliced
2 tbsp. chopped parsley


Combine flour, salt and pepper. Rub pork chops with garlic and dredge in flour. Heat oil in skillet. Brown pork chops well on both sides. Drain off excess fat. Pour water over meat and reduce heat. Cover tightly and simmer 30 minutes. Add wine and olives, and continue cooking 30 minutes or until chops are tender. Sprinkle parsely over top, just before serving.

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1 Recipe Reviews


Amy reviewed Pork Chops and Olive Marsala on October 28, 2003

Yummy! Mine did not need the entire last 30 minutes after adding the marsala. Only needed about 15 minutes. Highly recommend this dish!