Meal Kit
Marsala Panko-Crusted 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
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. Red Potatoes
- 12 oz. Boneless Pork Chops
- 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)
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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 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, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using pork medallions, pat dry. If you receive a whole pork tenderloin, pat dry and, on a separate cutting board, slice into medallions, 3/4"-thick. Cook until pork reaches minimum internal temperature, 3-5 minutes per side. Rest, 3 minutes. Medallion thickness can vary; if you receive a thinner medallion, 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
Cut mushrooms into 1/4" 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.Spread panko evenly 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 chop with sauce and garnishing with green portions of green onions. Bon appétit!
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