Mushroom Smothered Pork Chops with Green Beans

2 (6 oz) pork chops
2 garlic cloves

4 oz Portabella mushrooms
1 Rosemary sprig
2 tsp chicken demi-glace
1 oz Marsala cooking wine
1 1/2 Tbsp butter
12 oz green beans
Salt and pepper

Cut mushrooms into 1/4" slices

Trim ends off of green beans

Mince garlic

Pat pork chops dry and season both sides with salt and pepper

Place a medium non-stick pan over medium heat and add 1 tsp olive oil

Add pork chops to hot pan and cook 5 minutes

Flip and cook for 5 more minutes

Transfer pork to a plate and let rest

Add 1 tsp olive oil to a pan and half the garlic to the pan.  Cook until garlic is aromatic.

Stir in green beans, rosemary sprig, 1/4 tsp salt and a pinch of pepper.  Add 1/4 cup water, cover and reduce heat to medium. Stir occasionally until green beans are tender (8 - 10 minutes)

Remove from burner.

Return pan used to cook pork chops to medium-high heat and add 1 tsp olive oil. Add mushrooms, remaining garlic and a pinch of salt to hot pan.  Stir occasionally until lightly browned (3 - 4 minutes).

Add marsala wine and cook until mostly evaporated. (30 - 60 seconds)

Stir in demi-glace, 1/4 cup water, and any accumulated juices from resting pork.  Bring to a boil.

Once  boiling, remove from burner and stir in butter. 

Plate pork chops on plates and top with sauce.  Add green beans to the side.