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.
Cut mushrooms into ¼" slices.
Trim ends off green beans.
Pat pork chops dry, and season both sides with pot roast seasoning, ¼ tsp. salt, and a pinch of pepper.
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.
Cook the Green Beans
Place a large non-stick pan over medium-high heat and add 2 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.
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 mostly reduced, 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.
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!