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Thursday, March 5, 2015

Pork Marsala

It's been awhile... but I'm back with a new recipe... I've been looking for new and healthy dinners for my family.  Most of the time Marsala anything comes with a heavy mushroom gravy, yum- right?  But not always the healthiest... So I decided to update this classic, and instead of chicken I chose boneless pork chops... Only because, I'm getting sick of chicken.  I hope you enjoy it as much as we did!

Pork Marsala
serves 4, total time 30 min

4 boneless pork loin chops
1/2 tsp dried oregano
1/2 tsp dried basil
1/2 tsp dried rosemary
1/2 tsp dried thyme
1/2 tsp dried sage
(you can also use 1-2 tbsp of Italian seasoning, instead of individual seasonings)
1 tbsp Olive Oil
2 cups of white mushrooms, sliced
1/2 tbsp garlic, minced
1/2 cup chicken broth, low sodium
1/2 cup trader joe's Balsamic vinaigrette
Salt and pepper

Hot cooked whole wheat pasta
Parmesan cheese

Sprinkle pork chops with dried herbs and s/p.
Drizzle large skillet with olive oil, heat over medium high heat.  cook pork for 2-3 min per side, or until cooked through. Transfer to a plate, cover with foil, and set aside.

Add 1/4 cup of chicken broth to pan and deglaze pan.  add mushrooms and garlic, heat for 2 min.  Add vinaigrette, and rest of chicken broth, bring to a simmer, cook mushrooms until tender.

Add pork back to pan, and simmer for another 3-4 min.

Toss hot pasta with a drizzle of olive oil, top with Parmesan cheese. serve along side pork, and a side of green beans.

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