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Pork Marsala

Serves 2

Marsala is a wine that can be sweet or dry and is produced in the Italian city Marsala in Sicily. When I was young there was version that was called “Marsala al Uvo”. Which translates to Marsala with egg. This was a creation I made when I was 12 years old. Of course the egg version isn’t around anymore but I add an egg and some sugar to the Marsala and it works just the same.


2 tbsp butter

6 thin sliced pork

½ cup flour

Lawry’s garlic salt

1 egg scrambled with 1 tbsp sugar

1 cup Marsala liquor


  1. Sprinkle pork with garlic salt

  2. Put pork between two pieces of saran wrap and pound until ½ thick

  3. In large skillet melt butter

  4. Coat pork with flour and add to pan

  5. Fry four minutes on each side

  6. Stir together egg mixture and Marsala and pour into pan

  7. Flip each piece of pork so that it is well coated.

  8. Simmer for 5 minutes

  9. Serve with veggies and a salad

  10. Great with rose wine


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