Marsala Mushroom Smothered Pork Chops

with rosemary-scented green beans

$9.95 per serving

Prep & Cook Time: 25-35 min.

Cook Within: 6 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk

Calories Conscious
Carb Conscious
A note about serious food allergies

In Your Box (serves 2)

  • 1 fl. oz. Marsala Wine
  • 2 Bone-in Pork Chops
  • Info
    2 tsp. Chicken Demi-Glace
  • 2 Garlic Clove
  • 4 oz. Cremini Mushrooms
  • 12 oz. Green Beans
  • 1½ tsp. Pot Roast Seasoning
  • Info
    ⅗ oz. Butter
  • 1 Rosemary
  • Nutrition (per serving)

  • Calories
    603
  • Carbohydrates
    19g
  • Fat
    38g
  • Protein
    44g
  • Sodium
    1006mg

Recipe Steps

You Will Need

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

Before You Cook

  • Step 1 - Prepare the Ingredients
    1

    Prepare the Ingredients

    Cut mushrooms into ¼" slices. Mince garlic. 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.

  • Step 2 - Cook the Pork Chops
    2

    Cook the Pork Chops

    Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add pork chops to hot pan and cook until browned and pork reaches a minimum internal temperature of 145 degrees, 5-7 minutes.
    Remove pork chops to a plate and tent with foil. Reserve pan; no need to wipe clean. While pork chops cook, prepare vegetables.

  • Step 3 - Cook the Vegetables
    3

    Cook the Vegetables

    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, rosemary sprig, ¼ tsp. salt, and a pinch of pepper until green beans are coated in oil. Add 2 Tbsp. water and cover. Reduce heat to medium and cook until green beans are tender, 3-4 minutes. Remove from burner.

  • Step 4 - Make the Sauce
    4

    Make the Sauce

    Return pan used to cook pork chops to medium-high and add 1 tsp. olive oil. Add mushrooms and remaining garlic to hot pan and stir occasionally until lightly browned, 3-4 minutes. Add marsala 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. Remove from burner. Swirl in butter.

  • Step 5 - Make the Vegetables
    5

    Make the Vegetables

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