Pork Chops Marsala
Egg Noodles and Sautéed Spinach
Ingredients
- 6 (6-oz) boneless center cut pork chops
- 1 tsp kosher salt, divided
- ½ tsp pepper
- ¼ cup whole wheat flour
- 2 Tbsp olive oil
- 2 Tbsp butter
- 1 cup chopped red onion
- 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 each 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
- 1 (16-oz) pkg whole wheat egg noodles
- 2 Tbsp olive oil, divided
- 1 tsp salt, divided
- 1 (16-oz) pkg organic spinach
- ½ tsp pepper
Side Dish Instructions
- Cook noodles according to package directions. Stir in 1 Tbsp oil and ½ tsp salt.
- Sauté spinach in 1 Tbsp hot oil in a large Dutch oven over medium heat 3 minutes or until wilted, adding spinach gradually as each batch wilts. Stir in pepper and ½ tsp salt.
Clean Eating Meal Plan
This recipe selected from the eMeals Clean Eating Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
