Parmesan-Crusted Pork Chops with Marsala Cream over Porcini Mushroom Linguine

Serving Size:  2-3
Prep Time:  15 Minutes
Cook Time: 30 Minutes
Total Time:  45 Minutes


1/2 lb. Pappardelle's Porcini Mushroom Linguine
6 Tbsp. extra-virgin olive oil *
1 onion, chopped *
1 clove garlic, minced *
2 cups mushrooms of choice, thinly sliced *
1 Tbsp. fresh rosemary, chopped *
1 Tbsp. all-purpose flour *
1/2 cup sweet Marsala wine *
1 cup vegetable stock *
1/2 cup heavy cream *
Salt & pepper, to taste
2 large eggs
1 cup panko breadcrumbs
3/4 cup grated Parmesan cheese, plus more for serving
4 boneless pork loin chops, 1/2" to 3/4" thick

* Or use Pappardelle's (11-oz.) Marsala Cream Sauce


  1. Heat 1 Tbsp. olive oil in a saute pan over low heat. Cook onions until softened, about 5-7 minutes. Add garlic and cook for 30 seconds, while stirring. Add mushrooms and rosemary and season with salt & pepper. Brown over medium heat until golden, about 10 minutes.
  2. Sprinkle mushrooms with flour and stir to coat. Deglaze the pan with Marsala wine and cook until reduced by half, about 5 minutes. Add vegetable stock and cook for 5 more minutes. Towards the end, add heavy cream and let it warm through. Remove from heat. 
  3. Meanwhile, cook pasta in a large pot of boiling water, stirring occasionally, until al dente, about 8-10 minutes. Drain and set aside.
  4. In a small bowl, whisk eggs to blend. Place panko breadcrumbs on a plate. Place the Parmesan on a separate plate. Sprinkle pork chops with salt & pepper. Coat pork chops in Parmesan and pat them down to make it stick. Dip them in the eggs then coat them with the breadcrumbs so they are fully covered. 
  5. Heat the olive oil in a large skillet on medium heat. Cook the pork chops until golden brown and the internal temperature reaches 150 degrees F, about 6 minutes per side. 
  6. Divide pasta into dishes and top with sauce and pork chops. Garnish with Parmesan. Serve and enjoy!