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Fontina Pork Chops with Marsala Sauce are crispy, golden pork chops topped with creamy fontina cheese and draped in a rich mushroom Marsala sauce. This comfort food classic has a touch of elegance, making it special enough for guests yet simple enough for a busy weeknight. Add your favorite side, and you’ve got a meal everyone will remember.
I love serving this when I want to make dinner feel like a celebration without spending hours in the kitchen. The breaded chops crisp up beautifully, the fontina melts into a luscious blanket, and that Marsala mushroom sauce ties it all together.
I actually created this dish years ago after we tried something similar at Bonefish Grill—my husband loved it, even though it had mushrooms in it (a small miracle!). I knew right then I had to go home and recreate it, and it’s been a family favorite ever since. It’s the kind of meal that makes everyone linger a little longer at the table—just the way I like it.
Ingredients Needed For Pork Chops With Mushroom Sauce
| Ingredient | What It Does | Swap Idea |
|---|---|---|
| Pork loin chops | Tender, meaty base protein | Chicken breasts or thighs |
| Fontina cheese | Creamy, melty richness | Provolone, mozzarella, gouda |
| Salt & pepper | Enhances overall flavor | Garlic salt, seasoned salt |
| Eggs | Helps coating stick | Buttermilk, mayo |
| Bread crumbs | Crispy golden coating | Panko, crushed crackers |
| Italian seasoning | Adds herby flavor | Dried oregano + basil + parsley |
| Vegetable or olive oil | Pan-frying base | Canola oil, avocado oil |
| Butter | Adds richness & depth | Ghee, plant-based butter |
| Shallot | Sweet, mild onion flavor | Yellow onion, green onion |
| Garlic | Aromatic savory base | Garlic powder, roasted garlic |
| Baby bella mushrooms | Earthy, savory texture | White mushrooms, cremini |
| Flour | Thickens the sauce | Cornstarch, arrowroot |
| Balsamic glaze | Adds sweet tang | Balsamic vinegar + honey |
| Marsala wine | Sweet, nutty sauce depth | Sherry, Madeira |
| Beef broth | Savory sauce base | Chicken broth, vegetable broth |
Variations and Substitutions
- Chicken Marsala Style: Swap the pork chops for boneless, skinless chicken breasts or thighs. Adjust cooking time since chicken may cook a little faster.
- Lighter Option: Pan-sear with less oil and bake on a rack to let excess fat drip away. Or skip the breading and season the pork chops directly with the Italian seasoning.
- Extra Cheesy: Add grated Parmesan to the breadcrumb mixture for more flavor and a slightly nuttier crust.
- Herb Upgrade: Mix fresh chopped rosemary or thyme into the breadcrumb coating for an aromatic twist.
- Veggie Boost: Stir fresh spinach or sun-dried tomatoes into the mushroom sauce just before serving.
- Gluten-Free: Use gluten-free breadcrumbs and swap the flour in the sauce for cornstarch or arrowroot powder.
- Wine-Free: Replace Marsala wine with extra beef broth and a splash of balsamic vinegar for a rich, tangy sauce without alcohol.
How to Make Pork Chops with Marsala Sauce
1. Prep Your Ingredients
Preheat your oven to 425°F.
In a shallow dish, mix the breadcrumbs with Italian seasoning (skip this if you’re using Italian seasoned crumbs). In another shallow bowl, beat the eggs. Season both sides of the pork chops with salt and pepper.
2. Bread the Pork Chops
Dip each pork chop into the egg wash, then press into the breadcrumb mixture to coat evenly on all sides.
3. Pan-Fry Until Golden
Heat the oil in a large cast-iron skillet or oven-safe pan over medium-high heat. Once hot, sauté the pork chops for 2–3 minutes per side, just until golden brown.
4. Bake to Finish Cooking
Place the skillet in the oven (or transfer chops to a baking rack over a sheet pan if your skillet isn’t oven-safe).
Bake 12–15 minutes, or until the internal temperature reaches 145°F.
5. Make the Mushroom Marsala Sauce
While the pork chops bake, melt the butter in a large skillet over medium heat. Add the shallots and cook for 1 minute.
Stir in the mushrooms and cook for 7–9 minutes until softened.
Sprinkle the flour over the mushrooms, stir, and cook for 1 minute.
Stir in the balsamic glaze.
Then add the Marsala wine. Let it cook for 1–2 minutes before adding the beef broth. Simmer for about 3 minutes until slightly thickened.
6. Add the Cheese & Rest
Remove the pork chops from the oven and top each with a slice of fontina cheese. Let them rest for 2–3 minutes so the cheese melts and the juices redistribute.
7. Serve & Enjoy
Plate the pork chops and spoon the mushroom Marsala sauce over the top. Garnish with chopped parsley and serve with mashed potatoes, rice pilaf, or your favorite vegetable side.
Recipe Tips
- Choose uniform chops – Pork chops that are similar in thickness will cook more evenly.
- Don’t skip the rest – Letting the pork rest for a few minutes after baking keeps the juices inside and makes every bite tender.
- Golden is the goal – When pan-frying, you’re looking for a deep golden brown crust before transferring to the oven. That’s where the flavor lives!
- Use good wine – Marsala wine is the star of the sauce, so choose one you’d actually enjoy sipping. Dry Marsala gives a less sweet flavor; sweet Marsala adds richness.
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Recipe FAQs
Yes! Bone-in chops work beautifully, but they may need a few extra minutes in the oven. Just make sure they reach an internal temperature of 145°F.
If you don’t have Marsala, you can use sherry, Madeira, or even a mix of chicken broth and a splash of balsamic vinegar. The flavor will be slightly different but still delicious.
You sure can. The sauce will be lighter without them, but you could add caramelized onions or spinach for a different twist.
Fontina melts beautifully and has a distinct flavor, but provolone, mozzarella, or gouda are great substitutes.
For leftovers, store the sauce separately from the pork chops. Reheat the chops in the oven or air fryer to crisp them back up, then warm the sauce separately and spoon it over right before serving.
Storage
Store leftovers in an airtight container in the fridge for up to 3 days. The breadcrumb coating will soften when stored in the sauce, so reheat gently in the oven at 325°F, covered with foil, until heated through—about 12–15 minutes. This keeps the meat tender, though it won’t be as crisp as when freshly made.
If storing pork chops and sauce separately, Keep the pork chops in one container and the mushroom Marsala sauce in another. To reheat, warm the chops in a 350°F oven or air fryer for 5–8 minutes to crisp the coating back up. Heat the sauce separately in a small saucepan over low heat, adding a splash of broth or water if it’s too thick, then pour over the chops just before serving.
What to Serve with Pork Chops with Marsala Sauce
The rich, savory sauce and cheesy pork make this a comfort-food favorite, so I like to pair it with simple sides that soak up all that flavor.
- Mashed Potatoes – Perfect for catching every drop of mushroom Marsala sauce.
- Rice Pilaf – Light and fluffy with a hint of butter and herbs.
- Roasted Broccoli, Green Beans, or Asparagus – Adds color and a fresh, crisp contrast to the richness.
- Buttered Egg Noodles – Quick, easy, and a classic pairing for Marsala sauce.
- Caesar Salad – Crisp greens with tangy dressing to balance the dish.
- Crusty Bread – Because no one wants to waste that sauce!
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Fontina Pork Chops with Mushroom Sauce (Bonefish Grill Copycat)
Ingredients
- 6 pork loin chops
- 6 slices fontina cheese
- salt and pepper to taste
- 2 eggs, beaten
- 1 cup bread crumbs
- 1 ½ teaspoon Italian seasoning, or you can use Italian Bread Crumbs
- ¼ to ½ cup vegetable or olive oil , to pan fry Pork Chops
- 3 to 4 tablespoons butter
- 1 small shallot, sliced thin or chopped
- 12 – 16 ounces baby bella mushrooms, sliced
- 2 cloves garlic, minced
- 3 tablespoons flour
- 1 tablespoon balsamic glaze
- ¾ cup marsala wine
- 1 ½ cups beef broth
Instructions
- Preheat oven to 425℉.
- In a shallow dish, mix breadcrumbs with Italian seasoning. In another shallow bowl place beaten egg.
- Salt and pepper pork chops to taste.
- Dip into egg wash, coat in breadcrumbs.
- In a large cast-iron skillet or oven-proof pan, pour oil to coat the bottom of the pan. Heat the pan to medium-high heat and Sauté in the pan for 2 to 3 minutes per side, until they are golden brown.
- Place the oven-safe pan (or move to a baking rack on top of a baking sheet if you do not have an oven-safe skillet) in the oven and bake 12 to 15 minutes until they reach 145℉.
- Meanwhile, sauté butter and shallots for 1 minute. Add mushrooms and cook 7 to 9 minutes until softened.
- Stir in the flour to coat the mushrooms and cook for 1 minute..
- Add balsamic glaze, stir to coat mushrooms. Then add marsala wine and cook for 1 to 2 minutes.
- Add beef broth and let simmer for 3 minutes.
- Remove pork chops from oven and put a slice of fontina cheese on each pork chop. Let sit 2 to 3 minutes for cheese to melt and pork to rest.
- Plate and serve with mushroom sauce on top.
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Nutrition Information
Nutritional Disclaimer
Soulfully Made is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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Marsala sauce is one of my all time favorites. Crazy easy and SO impressive to serve. The chops were perfect. I drool when I think about the sauce.
Thank you so much for the sweet review! I’m thrilled to hear you enjoyed the chops and that Marsala sauce! It really is one of my all-time favorites too. I love how something so simple can feel so special to serve. Your kind words made me smile!
This is the ultimate comfort meal- cheese and saucy chops! Love these~
Cheese and mushrooms! Yum!
Right you just can’t go wrong with that combo! I agree Yum!
This does sound lovely. I enjoy pork marsala and love that you added cheese to the mix. Balsamic to the marsala sauce…Genius!
Thank you Wendy! Marsala is my favorite! And cheese is my guilty pleasure <3
I do like mushrooms with pork chops – looks good!
Thank you Caroline! I agree mushrooms are wonderful with pork chops!
Oh wow these look incredible I love the cheese on top along with the mushroom gravy!
Thank you! I am a firm believer cheese makes everything better 🙂
looks great! I make mushroom sauce for steak a lot, I need to try it on pork chops, following your example.
Thank you! Give it a try!! I think you will approve! I usually use it on chicken or steak and thought I would give this a whirl! Loved it! My son approved and wanted seconds so it’s a win in book! Let me know what you think.
Those look DELICIOUS! I am loving all these tips and tricks to cook pork this week!
Thank you! I have enjoyed them too! I love the #SundaySupper Community! Great people with amazing recipes and tips!
Cheese AND mushrooms???! What fabulous chops!!!
I know cheese and mushrooms you can’t get much better 🙂 Thank you Liz!