Pork Scaloppine With Mushroom Sauce Recipe
Make these chops to star in your family's next dinnertime production. Serve with sautéed mixed vegetables and good fresh bread.
Ingredients
- 4 Boneless Pork Loin Chops, 3/4-Inch Thick, Butterflied
- 2 Tbsp. All Purpose Flour
- 1/2 Tsp. Salt
- 1/8 Tsp. Ground Black Pepper
- 1 Large Egg
- 2 Tbsp. Water
- 1/2 Cup Fine Dry Bread Crumbs
- 2 Tbsp. Butter
- 1 1/2 Cups Sliced Fresh Mushrooms
- 1 Whole Scallion, Sliced
- 3/2 Cup Chicken Broth
- 1 Tbsp. All Purpose Flour
- 1/2 Cup Heavy Cream
- 1/8 Tsp. Ground Black Pepper
- 1/8 Tsp. Ground Nutmeg
- 2 Pinches Ground Red Pepper (Cayenne)
Directions
- PREPARE PORK CHOPS:
- Use a meat mallet to pound each butterflied chop to 1/4-inch thickness.
- Combine 2 tablespoons flour, salt and black pepper in shallow dish. Use fork to beat together egg and water in another shallow dish. Place bread crumbs in third shallow dish.
- Dip pork chop in the flour mixture, turning to coat. Dip in the egg mixture, turning to coat; dip in the bread crumbs, turning to coat. Lay coated pork chop on waxed paper. Repeat with remaining pork chops.
- Melt another 1 tablespoon of butter in large skillet over medium heat. Cook 2 coated pork chops in hot butter for 3-4 minutes or until brown and tender, turning once. Remove to serving platter. Cover to keep warm.
- Add remaining 1 tablespoon butter to skillet. Cook remaining pork chops in hot butter for 3-4 minutes or until brown and tender, turning once.
- PREPARE MUSHROOM CREAM SAUCE:
- Melt 1 tablespoon of the butter in medium saucepan over medium heat. Cook mushrooms and green onion in hot butter until tender.
- Stir together chicken broth and the 1 tablespoon flour in small bowl; stir into mushroom mixture in saucepan. Cook and stir until thickened and bubbly. Cook 1 minute more.
- Stir in heavy cream, 1/8 teaspoon black pepper, nutmeg and ground red pepper. Heat through. Remove from heat; cover to keep warm.
- To serve, spoon mushroom cream sauce over pork chops.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 248g | |
| Recipe makes 4 servings | |
| Calories 313 | |
| Calories from Fat 159 | 51% |
| Total Fat 17.97g | 22% |
| Saturated Fat 9.25g | 37% |
| Trans Fat 0.0g | |
| Cholesterol 126mg | 42% |
| Sodium 627mg | 26% |
| Potassium 516mg | 15% |
| Total Carbs 16.31g | 4% |
| Dietary Fiber 1.5g | 5% |
| Sugars 1.49g | 1% |
| Protein 21.05g | 34% |
