Pork Marsala
with mashed potatoes
Produit dans un établissement qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
340 g
Côtelettes de porc, désossées
113 g
Champignons
1 cs
Cassonade
(Peut contenir : Moutarde, Soya, Oeuf, Poisson, Blé, Noix, Arachides, Sulfites, Crustacés, Sésame, Lait)
4 cs
Vin blanc de cuisine
(Contient: Sulfites Peut contenir : Moutarde, Soya, Oeuf, Poisson, Blé, Noix, Sulfites, Crustacés, Sésame, Lait, Gluten)
1 pièce(s)
Échalote
10 g
Mélange d'épices pour sauce crémeuse
(Contient: Blé Peut contenir : Moutarde, Soya, Noix, Arachides, Sulfites, Sésame, Lait)
2 pièce(s)
Pomme de terre Russet
1 pièce(s)
Concentré de bouillon de légumes
(Peut contenir : Moutarde, Soya, Oeuf, Poisson, Blé, Noix, Sulfites, Crustacés, Sésame, Lait, Gluten)
7 g
Persil
43 ml
Crème sure
(Contient: Lait Peut contenir : Lait)
Pas inclus dans votre livraison
3 cs
Beurre*
(Contient: Lait)
2 cs
Lait*
(Contient: Lait)
⅓ cc
Sel*
0.13 cc
Poivre*
Ustensiles
Instructions
- 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.
