Meal Kit
Pork Chop with Marsala Mushrooms
and garlicky spinach fettuccine
Prep & Cook Time: 30-40 min.
Spice Level: Not Spicy
Cook Within: 6 days
Contains: Wheat
Chef
Rachael Ray
The trick to this marsala mushroom dish is to use a combination of dried and fresh mushrooms. This helps give a rich and meaty mushroom flavor.
In Your Box (serves 2)
- 12 oz. Boneless Pork Chops
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5 oz. Fettuccine Pasta
- 5 oz. Baby Spinach
- 1 Onion
- 1 Lemon
- 4 oz. Cremini Mushrooms
- 1 fl. oz. Marsala Wine
- 4 Garlic Cloves
- 2 tsp. Chicken Broth Concentrate
- ¼ oz. Dried Porcini Mushrooms
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving) Vqm08YP7
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Calories760
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Carbohydrates70g
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Net Carbs62g
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Fat30g
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Protein52g
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Sodium1270mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Pot
- 1 Small Pot
- 2 Large Non-Stick Pans
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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1 Start the Pasta
Once water in medium pot is boiling, add 2 tsp. salt and pasta and cook until al dente, 9-11 minutes.
Reserve 1 cup pasta cooking water. Drain pasta in a colander and set aside.Once water in small pot is boiling, add dried porcini mushrooms and remove from burner. Set aside and let soak, at least 10 minutes.While pasta boils and mushrooms soak, continue recipe. -
2 Prepare the Ingredients
Halve and juice lemon.
Cut cremini mushrooms into 1/4" slices.Halve and peel onion. Cut into 1/4" dice.Mince garlic.After 10 minutes, remove dried mushrooms from pot. Reserve liquid. Coarsely chop mushrooms.Pat pork chops dry and season both sides with a pinch of salt and pepper. -
3 Cook the Pork Chops
Place a large non-stick pan over medium heat and add 1 tsp. olive oil.
Add pork chops to hot pan and cook until golden-brown and chops reach a minimum internal temperature of 145 degrees, 3-5 minutes per side.Pork thickness can vary; if you receive a thinner chop, we recommend checking for doneness sooner.Transfer to a plate and tent with foil. Rest, 3 minutes.Keep pan over medium heat. -
4 Cook the Sauce
Add 1 Tbsp. olive oil, cremini mushrooms, onion, and a pinch of salt to hot pan. Stir occasionally until tender and lightly browned, 3-5 minutes.
Add Marsala and cook until evaporated, 30-60 seconds.Gently add reserved mushroom soaking water (leaving any solids behind), dried mushrooms, chicken broth concentrate, and 1/2 cup pasta cooking water. Stir occasionally until slightly thickened, 2-4 minutes.Add pork chops and flip until coated and warmed through, 1-2 minutes.Remove from burner. Cover and set aside. -
5 Finish Pasta and Finish Dish
Place another large non-stick pan over medium heat and add 1 Tbsp. olive oil.
Add garlic to hot pan and cook until fragrant, 30-60 seconds.Add spinach and 1/4 tsp. salt. Stir occasionally until wilted, 2-3 minutes.Add pasta and 1 Tbsp. lemon juice (taste, and add more, if desired) and stir until combined and warmed through, 1-2 minutes.Remove from burner.Plate dish as pictured on front of card, topping pork chop with sauce. Buon appetito!
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