PORK MARSALA WITH MUSHROOMS AND SPINACH

You know what’s good about this recipe? Everything. It’s great exactly as is, but it’s also flexible enough to add variations. Try swapping out the pork chops for thin-sliced chicken breasts, the cremini mushrooms for white buttons, and the spinach for kale.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

1. Season the pork chops with the salt and pepper.

Step 2

2. Working one at a time, dredge the pork chops in ¼ cup flour to coat.

Step 3

3. Melt 2 tablespoons of the butter in a large skillet over medium-high heat. Add the pork chops, and sear until golden brown, about 3 minutes per side; transfer to a plate, and set aside.

Step 4

4. Melt the remaining 1 tablespoon butter in the skillet. Add the garlic, shallot, and mushrooms to the skillet. Cook, stirring occasionally, until tender, about 3 minutes.

Step 5

5. Whisk in 1 tablespoon flour until lightly browned, about 1 minute. Whisk in the Marsala, chicken stock, and thyme. Cook, whisking constantly, until the sauce has thickened, about 2 minutes.

Step 6

6. Stir in the heavy cream and spinach until the spinach begins to wilt, 1 to 2 minutes; season with salt and pepper to taste.

Step 7

7. Return the pork chops to the skillet, and cook until heated through, about 1 minute.

Step 8

8. Serve immediately, garnished with the parsley, if desired.