Meal Kit
Marsala Mushroom Smothered Bone-In Pork Chop
with rosemary-scented green beans
Prep & Cook Time: 25-35 min.
Spice Level: Not Spicy
Cook Within: 6 days
Contains: Milk
- Calorie-Conscious
- Carb-Conscious
Chef
Scott Gorsky
In Your Box (serves 2)
- 16 oz. Bone-in Pork Chops
- 12 oz. Green Beans
- 4 oz. Cremini Mushrooms
- 1 oz. Marsala Cooking Wine
- ⅗ oz. Butter
- 2 tsp. Chicken Demi-Glace Concentrate
- 2 Garlic Clove
- 1½ tsp. Pot Roast Seasoning
- 1 Rosemary Sprig
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)
-
Calories510
-
Carbohydrates19g
-
Net Carbs14g
-
Fat22g
-
Protein54g
-
Sodium1260mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Non-Stick Pan
- 1 Large Non-Stick Pan
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
-
If using chicken, follow same instructions as pork chops, cooking until chicken reaches minimum internal temperature, 5-7 minutes per side.
-
1 Prepare the Ingredients
Cut mushrooms into 1/4" slices.
Trim ends off green beans.Mince garlic.Pat pork chops dry, and season both sides with pot roast seasoning, 1/4 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 1/4 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, 1/4 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!
Home Chef is a meal kit delivery service - order and receive home food delivery weekly. Choose from 35+ fresh recipes featuring steak, chicken, pork, fish, vegetarian options, and beyond to meet your cooking needs each week.
