Pork Scaloppini With Mushrooms
"Got his from Food Network Sara's Secrets Show."
photo by Bergy
- Ready In:
- 40mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 4 (6 ounce) boneless pork loin chops
- 1⁄2 cup all-purpose flour
- 1 1⁄2 teaspoons kosher salt
- 1⁄2 teaspoon fresh ground black pepper
- 3 tablespoons vegetable oil
- 2 tablespoons unsalted butter
- 1⁄2 lb portabello mushroom, thinly sliced
- 1⁄4 cup marsala
- 1 1⁄2 cups chicken stock, preferably homemade
- 2 tablespoons sour cream
- 2 tablespoons fresh chives, snipped
- additional kosher salt & freshly ground black pepper
directions
- Sprinkle a small amount of water on a large sheet of plastic wrap. Place 2 of the steaks on top of the plastic and sprinkle again with water. Cover with another sheet of plastic wrap and pound with a rolling pin or meat pounder until about 1/4 inch thick. Repeat with the remaining 2 steaks.
- Mix the flour with the salt and pepper in a shallow pie plate. Heat half the oil in a large skillet over medium-high heat until almost smoking. Working in 2 batches, place half the pork in the flour mixture and turn to coat on all sides. Shake off the excess flour and add to the skillet. Cook until lightly browned and cooked through, 3 to 4 minutes per side. Transfer to a plate or platter and cover loosely with foil. Repeat with the remaining oil and pork.
- Add the butter to the skillet and heat until melted and foamy. Add the mushrooms and cook, stirring often, until almost all the liquid that the mushrooms give off has evaporated, about 5 minutes. Pour in the Marsala, increase the heat to high, and cook, stirring, until almost all the liquid has evaporated. Add the chicken stock and simmer for 3 minutes. Return the pork to the skillet and simmer, turning often, until the pork is warmed through and the sauce is thickened, about 2 minutes. Transfer the scaloppini to warm serving plates. Stir the sour cream and chives into the sauce. Season with salt and pepper and spoon over the pork.
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Reviews
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Made as advertised! This recipe delivered. Fantastic! -
5 star plus - This is a recipe that you can make for your family or for company It is wonderful I used cottage cheese instead of sour cream and did not use any oil or butter just a couple of sprays of "No Oil" The flavor is so subtle and mellow This is a recipe that goes into my "special dish" file Thanks for posting
Tweaks
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5 star plus - This is a recipe that you can make for your family or for company It is wonderful I used cottage cheese instead of sour cream and did not use any oil or butter just a couple of sprays of "No Oil" The flavor is so subtle and mellow This is a recipe that goes into my "special dish" file Thanks for posting
RECIPE SUBMITTED BY
<P>I was born in Glendale, California but I currently reside in Athens, AL. The military brought me to Alabama in 1989 and I just never left! Although quite different from California, I have come to love the more laid back lifestyle the South has to offer. My husband, who is Puerto Rican, and I were married in May 2006. He is retired from the Army (24 years) and now works for TASC Inc. while I am a stay at home mom. this is a new lifestyle for me as I worked for 23 years before having a baby on Dec 20, 2008. She was born two months premature and while she was in the hospital I decided I wanted to be with her and so I stopped working. <BR><BR>My husband and I both love cooking (probably him moreso than I) in our spare time. We purchased a home in 2006, and I think the main reason we bought the home is because of the beautiful kitchen...which is where we spend most of our time. <BR><BR>We like to try new recipes and Recipezaar has made this easy for us. When we first met he moved to Alaska, and to bridge the distance we would cook (him in Alaska and me in Alabama) the exact same recipe from zaar while on the phone or web cam together. When we had more time we tried at least one new recipe a week. We are slowly but surely getting back to that tradition. Cooking together has become challenging with a 13 month old. One of us plays with her while the other cooking. <BR><BR>I also enjoy collecting cookbooks and now I am addicted to Food Network. I love Giada and Ina the most...My husband thinks Ina is too boring, but her dishes always sound so amazing. <BR><BR><BR><IMG src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg mce_src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg> <BR><IMG border=0 alt=Photobucket src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/IWasAdoptedfall08.jpg mce_src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/IWasAdoptedfall08.jpg></P>
