Week 21: Pork Chops Marsala Red-Skinned Mashed Potatoes with Spinach
May 29, 2018
What’s better than a pork chop recipe? This is a wonderful dinner with yummy flavors for a rainy day! The recipe includes fresh vegetables including baby spinach, mushrooms and red potatoes. The recipe is easy, delicious, and healthy. I hope you enjoy!
PORK CHOPS MARSALA, RED-SKINNED MASH POTATOES WITH SPINACH
6 ( 6-oz) boneless center cut pork chops
1 tsp kosher salt, divided
1/2 tsp pepper
1/4 cup all-purpose flour
2 Tbs olive oil
2 Tbsp butter
1 cup chopped red onion
2 (8-oz) pkg sliced mushrooms
3/4 cup dry Marsala wine ( or use red or white wine)
3/4 cup low-sodium chicken broth
11/2 lb small red potatoes, halved
1 (6-oz)pkg baby spinach, torn
1/2 cup 2% reduced-fat milk
2 Tbsp butter
3/4 tsp garlic salt
Sprinkle pork with 1/2 tsp salt and pepper; dredge in flour, shaking off excess. cook pork, in batches, in 1 Tbsp hot oiler 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 1/2 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 until sauce is thickened.
Note: Marsala is a rich, fortified wine that elevates that dish. Refrigerate it after opening. Garnish with chopped fresh thyme or rosemary, if on hand.
Bring potatoes and water to cover to a boiling 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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