Marsala Mushroom Smothered Bone-In Pork Chop

with rosemary-scented green beans

Prep & Cook Time: 25-35 min.

Cook Within: 6 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk

Calories Conscious
Carb Conscious
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

This wine-and-mushroom sauce combination is classic with a capital “C.” One bite of a succulent pork chop smothered with this dazzling umami-and-nutty-rich sauce will spell out to you why, in the most amazing of forkfuls. In fact, you'll want to learn this lesson for many weeknight dinners, putting this recipe in front of your binder for further study. Tip: Line 'em up! The best way to remove the ends of green beans is to line them up evenly, then remove them with one cut.

In Your Box (serves 2)

  • 1½ tsp. Pot Roast Seasoning
  • 1 oz. Marsala Cooking Wine
  • 1 Rosemary Sprig
  • Info
    ⅗ oz. Butter
  • 16 oz. Bone-in Pork Chops
  • Info
    2 tsp. Chicken Demi-Glace
  • 4 oz. Cremini Mushrooms
  • 12 oz. Green Beans
  • 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.

  • Nutrition (per serving)

  • Calories
    619
  • Carbohydrates
    18g
  • Fat
    38g
  • Protein
    45g
  • Sodium
    1260mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Medium Non-Stick Pan
  • 1 Large Non-Stick Pan

Before You Cook

  • 1

    Prepare the Ingredients

    Cut mushrooms into ¼" slices. Trim ends off green beans. Mince garlic. Pat pork chops dry, and season both sides with pot roast seasoning, ¼ tsp. salt, and a pinch of pepper.

  • 2

    Cook the Pork Chops

    Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Place pork chops in hot pan and cook until golden brown and chops reach a minimum internal temperature of 145 degrees, 5-7 minutes per side. Reduce heat if pot roast seasoning starts to burn. Remove pork chops to a plate and tent with foil. Reserve pan; no need to wipe clean. While pork chops cook, cook green beans.

  • 3

    Cook the Green Beans

    Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil. Add half the garlic (reserve remaining for sauce) and cook until aromatic, 30-60 seconds. Stir in green beans and rosemary sprig until green beans are coated in oil. Add 2 Tbsp. water, cover, and reduce heat to medium. Cook until green beans are tender, 3-4 minutes. If green beans need more time, add 2 Tbsp. water and stir occasionally, 1-3 minutes. Remove from burner. Season with ¼ tsp. salt and a pinch of pepper.

  • 4

    Make the Sauce

    Return pan used to cook pork chops to medium-high and add 1 tsp. olive oil. Add mushrooms, remaining garlic, and a pinch of salt to hot pan and stir occasionally until lightly browned, 3-4 minutes. Add marsala wine and cook until almost entirely evaporated, 30-60 seconds. Stir in demi-glace, ¼ cup water, and any accumulated juices from resting pork. Bring to a boil. Once boiling, remove from burner. Swirl in butter.

  • 5

    Finish the Dish

    Plate dish as pictured on front of card, pouring sauce over pork chop and discarding rosemary sprig from green beans. Bon appétit!

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