Pork Chops Marsala
Red-Skinned Mashed Potatoes with Spinach
Ingredients
- 6 (6-oz) boneless center cut pork chops
- 1 tsp kosher salt, divided
- ½ tsp pepper
- ¼ cup all-purpose flour
- 2 Tbsp olive oil
- 2 Tbsp butter
- 1 (8-oz) pkg chopped red onions (1 cup)
- 2 (8-oz) pkg sliced mushrooms
- ¾ cup dry Marsala wine (or use red or white wine)
- ¾ cup low-sodium chicken broth
Instructions
- Sprinkle pork with ½ tsp salt and pepper; dredge in flour, shaking off excess.
- Cook pork, in batches, in 1 Tbsp hot oil per batch in a large skillet over medium-high heat 2 to 3 minutes per side or until browned. Remove from skillet.
- Melt butter in skillet; add onion, mushrooms, and ½ tsp salt. Cook, stirring occasionally, 7 to 8 minutes or until tender. Stir in wine and broth; bring to a boil.
- Return pork to skillet; reduce heat, and simmer 3 to 4 minutes or until sauce is thickened.
Side Dish Ingredients
- 1½ lb small red potatoes, halved
- 1 (6-oz) pkg baby spinach, torn
- ½ cup 2% reduced-fat milk
- 2 Tbsp butter
- ¾ tsp garlic salt
- ¾ tsp pepper
Side Dish Instructions
- Bring potatoes and water to cover to a boil in a medium saucepan. Cook 12 to 14 minutes or until tender; drain.
- Toss potatoes with spinach in pan. Add milk, butter, garlic salt, and pepper. Mash with a potato masher to desired smoothness.
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