Pork Marsala Cutlets With Mushrooms and Baby Spinach
- ½ tsp dried oregano
- ½ tsp dried thyme
- ¼ tsp kosher salt
- 1 Tbsp EVOO
- 1 lb very thin pork cutlets
- 1 Tbsp coconut oil
- 1 clove minced garlic
- 2 cups white button mushrooms, sliced
- 1/4 cup cornstarch, mixed with 1 Tbsp chicken broth.
- 1 cup Marsala wine
- 2 cups baby spinach leaves
Mix oregano, thyme, and salt in a bowl with EVOO. Toss in pork cutlets and coat well. Heat coconut oil in a skillet and add pork chops to heated coconut oil. Cook 3-5 minutes per side, until each side is browned.
Add in mushrooms and garlic, and cook another 2-4 minutes until mushrooms are cooked through. Mix the wine and the chicken broth-corn starch mixture together and mix well. Add to the skillet and bring to a boil. Once boiling, lower the heat to a simmer and cook about 10 minutes, until the sauce begins to thicken.
On a separate plate, place the baby spinach leaves . Plate the pork cutlets and mushrooms over the spinach, pouring the thickened Marsala sauce as well. Allow the spinach to wilt from the heat of the sauce and serve immediately.
My passion is to help you live your healthiest and most harmonious life, but in a way that’s realistic and practical for you as a unique individual on this planet. My philosophy is all about “balance,” never a diet since a diet is not sustainable for life, aka Kill The Diet.