WebMelt butter in a saucepan over medium-low heat. Add mushrooms, shallot, garlic, and rosemary and cook, stirring occasionally, until mushrooms are tender, 4 to 5 …
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Stir in the garlic, then add the marsala. Let the sauce bubble for 2-3 minutes (it'll reduce). Stir in the cream and add the pork back into the pan. Cook for 4-5 minutes (you may need to reduce the heat a bit if it's furiously boiling) or until the pork is cooked through and the sauce has thickened up a bit.
Transfer pork to a plate and set aside. Add the remaining butter and the mushrooms to the pan. Cook for 4-5 minutes or until the mushrooms have released their water and get a nice sear. Stir in the garlic, then add the marsala. Let the sauce bubble for 2-3 minutes (it'll reduce). Stir in the cream and add the pork back into the pan.
I'd probably bump the marsala up to 1 cup (or add 1/4 cup chicken broth instead of the cream) and then let it reduce for a bit longer (just don't overcook the pork). I love my cooking tongs to quickly turn the pork.
Enjoy this Creamy Pork Marsala with Mushrooms on its own, or pile it atop pasta, polenta, or mashed potatoes for the ultimate Italian-inspired comfort food meal. Prep the pork chops: Working one at a time, place the pork chops between 2 pieces of plastic wrap or parchment paper.