Meal Kit
Crispy Marsala Pork Chop
with smashed red potatoes
Prep & Cook Time: 35-45 min.
Spice Level: Not Spicy
Cook Within: 6 days
Contains: Milk, Wheat
Chef
Laura Alpern
"Crispy" and "Marsala" may not sound like they go together, but then you read on to "pork chop" and all the culinary pieces come together beautifully. Panko breadcrumbs make the tender and succulent pork chop nice and crispy, and a sauce of earthy mushrooms and slightly sweet Marsala enrobes the entire thing in pure taste amazement.
In Your Box (serves 2)
- 12 oz. Boneless Pork Chops
- 12 oz. Red Potatoes
- 4 oz. Cremini Mushrooms
- 2 fl. oz. Marsala Wine
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2 oz. Creme Fraiche
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½ cup Panko Breadcrumbs
- 2 Green Onions
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⅗ oz. Butter
- 2 tsp. Chicken Broth Concentrate
- 2 Garlic Cloves
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving) VqmrxkO7
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Calories710
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Carbohydrates56g
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Net Carbs51g
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Fat36g
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Protein45g
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Sodium1670mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Colander
- 1 Medium Non-Stick Pan
- 1 Medium Pot
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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If using chicken breasts, follow same instructions as pork in Steps 2 and 3, cooking until browned and chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using sirloin steaks, follow same instructions as pork in Steps 2 and 3, cooking until browned and steaks reach desired doneness, or 4-6 minutes per side for medium/medium-well. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.
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1 Make the Smashed Potatoes
Cut potatoes into large evenly-sized chunks.
Bring a medium pot with potato chunks covered by water to a boil. Once boiling, cook until fork-tender, 7-10 minutes.Remove from burner.Reserve 3/4 cup potato cooking water. Drain potatoes in a colander and return to pot.Add 1/4 tsp. salt, a pinch of pepper, crème fraîche, half the butter (reserve remaining for sauce), and 1/3 cup reserved potato cooking water. Mash until combined and smooth.If too thick, add remaining potato cooking water, 1 Tbsp. at a time, until desired consistency is reached. Stir in white portions of green onions (prepared in a later step) and a pinch of salt. Cover and set aside.While potatoes boil, continue recipe. -
2 Prepare the Ingredients
Slice mushrooms into 1/4"-thick slices.
Trim and thinly slice green onions, keeping white and green portions separate.Mince garlic.Pat pork chops dry and season both sides with 1/4 tsp. salt and 1/4 tsp. pepper.Place panko on a plate. Transfer pork to plate with panko and flip until coated on both sides, pressing gently to adhere. Rest, 5 minutes. -
3 Cook the Pork Chops
Place a medium non-stick pan over medium heat and add 1 Tbsp. olive oil.
Add pork chops to hot pan and cook until golden-brown and pork reaches a minimum internal temperature of 145 degrees, 3-5 minutes per side.Pork thickness can vary; if you receive a thinner chop, we recommend checking for doneness sooner. Replenish oil after flipping, if necessary.Remove from burner. Transfer pork to a plate and season with a pinch of salt. Rest, 3 minutes.Wipe pan clean and reserve.While pork rests, continue recipe. -
4 Make the Sauce
Return pan used to cook pork chops to medium heat.
Add 1 tsp. olive oil, garlic, and mushrooms to hot pan. Stir occasionally until softened, 2-3 minutes.Add wine, chicken base, and a pinch of pepper. Bring to a simmer. Once simmering, stir often until liquid is slightly reduced, 2-3 minutes.Remove from burner. Stir in remaining butter until combined. -
5 Finish the Dish
Plate dish as pictured on front of card, topping pork with sauce and garnishing with green portions of green onions. Bon appétit!
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