Pork Marsala with Spinach

It is only the second day of the year and my husband is already in gear to say, "Do you know what you are making today to share on your blog?" :)  I am happy to say that my children are enthusiastic about this challenge as well.  My daughter is an amazing baker.  My son holds his own in the kitchen.  He supplied the appetizer for Christmas dinner.  A salmon gravlax-YUM (Mare I believe you exclaimed you had to stop eating it!).

Yes, I did plan.  I ended up having a busier work day then I expected.  I work from home.  After 30 years owning a dollhouse store in my town (you can read all about that on my other blog http://justminiaturescale.blogspot.com), I now have my business home-based, with a complete retail website for dollhouse miniatures.  Sounds as though it would be easy; however, trust me I was of that opinion too-wake up, stay in my jammies, click a little on the computer and the orders would roll in.  Um, no, doesn't work like that; if you want to succeed among the millions of retailers online, you work harder than the other millions of retailers online!

So, yes, I had a busy work day.  I was concerned that right out of the gate with my challenge I would have to make time adjustments.  Then I realized there really is no rule what time I put dinner on the table, so long as I have it out, say by 7?  I was pleasantly surprised that today's recipe went so smoothly.  I chose Pork Marsala with Spinach because pork was only $1.88 for the holiday.  I had made a spinach salad to bring to my mother-in-law's yesterday, so I had spinach and mushrooms available. This was delicious.  Easy, fresh and good!  

Pork Marsala with Spinach (adapted from Food Network Magazine)

4 one inch slices from a boneless pork roast

3 T Flour

1 1/2 lbs. fresh mushrooms, quartered- I used Baby Bellas

2/3 c. chicken broth

1/2 c. Marsala Wine-this is sweet, wine usually used in cooking.  It is fortified and has a higher alcohol content.

1/3 c. half and half-the original recipe calls for heavy cream.  As you can guess, nope not necessary, but I bet it is yummy. We use half and half in our morning coffee so I used it.  It worked fine.

Juice of half a lemon

1 lb. fresh baby spinach

parsley, pepper and kosher salt

Preheat the oven.  I did 400° because I roasted sweet potatoes-I simply peeled and chunked them, added rough chopped garlic, salt and pepper.  I drizzled with olive oil and roasted till soft and browning.

Lightly dust the pork cutlets with flour salt and pepper.

 In a large skillet, brown the pork on both sides in about 1 T. olive oil.

Transfer the pork to a baking dish.  Cook in the oven until meat is 140°.  Let it rest for a few minutes before you serve.

Add the mushrooms to the skillet with a little salt.  You may need to add a bit of oil if the pan is too dry.  Saute until golden brown.  I always had a hard time with browning mushrooms until golden.  I got nervous after all the liquid leeched out of the mushrooms.  I always turned them off at that point.  But it is true, if you are patient, and let the liquid disappear, the mushrooms will turn a nice golden brown.

Sprinkle the mushrooms with 1 T. of flour and cook for about a minute. 

Add the chicken broth and wine.  Bring to a boil.  It will start to thicken.

Add the cream and parsley.  Heat through and allow to thicken.  Set aside.

In a pot cook down the spinach in a bit of olive oil.  Really you just need the oil to keep the spinach from sticking to the pan.  When done, add lemon juice, salt and pepper.

That's it!  Top the pork with the spinach and spoon mushroom and sauce over.  I served with the roasted sweet potatoes and steamed broccoli.  Remember yesterday I said I had gotten the broccoli BOGO!  Aside from olive oil and a little cream, this dinner was pretty healthy.  The veges were colorful and delicious.  We have plenty for our lunches tomorrow-I usually plan lunch servings.  

I am still trying to come up with that perfect witty sign off.  I'm blank and welcome to creative suggestions.  So I will simply say I hope you enjoyed your day and thanks for joining me for dinner!