Pork Chop Inspired Marsala
with mashed potatoes
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
340 g
Pork Chops, boneless
113 g
Mushrooms
1 tbsp
Brown Sugar
(May contain traces of: Mustard, Soy, Egg, Fish, Wheat, Tree nuts, Peanuts, Sulphites, Crustaceans, Sesame, Milk)
4 tbsp
White Cooking Wine
(Contains: Sulphites May contain traces of: Mustard, Soy, Egg, Fish, Wheat, Tree nuts, Sulphites, Crustaceans, Sesame, Milk, Gluten)
1 unit(s)
Shallot
10 g
Cream Sauce Spice Blend
(Contains: Wheat May contain traces of: Mustard, Soy, Tree nuts, Peanuts, Sulphites, Sesame, Milk)
2 unit(s)
Russet Potato
1 unit(s)
Vegetable Broth Concentrate
(May contain traces of: Mustard, Soy, Egg, Fish, Wheat, Tree nuts, Sulphites, Crustaceans, Sesame, Milk, Gluten)
7 g
Parsley
43 mL
Sour Cream
(Contains: Milk May contain traces of: Milk)
Not included in your delivery
3 tbsp
Butter*
(Contains: Milk)
2 tbsp
Milk*
(Contains: Milk)
⅓ tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the oven to 425°F.
Wash and dry all produce. - Remove any brown spots from potatoes. Peel, then cut potatoes into 1-inch pieces. To a large pot, add potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) (use same for 4 servings).
- Cover and bring to a boil over high. Once boiling, reduce heat to medium-high. Simmer uncovered for 10-12 min, until fork-tender.
- Drain and return potatoes to the same pot, off heat.
- Meanwhile, slice mushrooms into half-inch slices.
- Peel, then cut shallot into 1/8-inch slices.
- Thinly slice parsley.
- Cover each pork chop with plastic wrap. Using a mallet, rolling pin or heavy-bottomed pan, carefully pound each chicken breast until 1/2-inch thick. Season with salt and pepper.
- Pat pork dry with paper towels. Season with half the Cream Sauce Spice Blend, salt, and pepper .
- Heat a large non-stick pan over medium. When hot, add 1 tbsp (2 tbsp) oil and pork. Pan-fry pork for 3-4 per side, until golden.
- Transfer to a plate.
- To the same pan (from step 3), 2 tbsp (4 tbsp) butter over medium-high.
- When hot, add mushrooms and shallots. Cook for 3-4 min, stirring occasionally, until softened.
- Add brown sugar and white cooking wine, stir and cook for 1-2 minutes, until syrupy.
- Add remaining cream sauce spice blend. Cook for 1 min, stirring occasionally.
- Add 1/2 cup (1 cup) water and vegetable broth concentrate. Season with salt and pepper, stir to combine.
- Reduce heat to medium. Cook for 2-4 min until thickened.
- Roughly mash 2 tbsp (4 tbsp) butter, half the parsley, sour cream and 2 tbsp (4 tbsp) milk into potatoes. Season with salt and pepper.
- Return pork chop to pan with sauce. Cook for 1-2 mins.
- Divide mash between plates.
- Dived pork between plates.
- Spoon marsala sauce over top pork.
- Sprinkle with remaining parsley.
