Marsala Mushroom Smothered Pork Chops with rosemary-scented green beans
(from castro15’s recipe box)
Ingredients
- 16 oz. Bone-in Pork Chops
- 11/2 tsp. Pot Roast Seasoning
- 4 oz. Cremini Mushrooms
- ⅗ oz. Butter
- 1 Rosemary Sprig
- 1 fl. oz. Marsala Wine
- 12 oz. Green Beans
- 2 tsp. Chicken Demi-Glace
- 2 Garlic Cloves
Directions
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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.
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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.
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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.
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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.
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Plate dish as pictured on front of card, pouring sauce over pork chop and discarding rosemary sprig from green beans. Bon appétit!