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Receta Pork Scaloppine With Mushroom Sauce
by Robyn Savoie

Pork Scaloppine With Mushroom Sauce

Make these chops to star in your family's next dinnertime production. Serve with sautéed mixed vegetables and good fresh bread.

Calificación: 5/5
Avg. 5/5 1 voto
Tiempo de Prep: Estados Unidos American
Tiempo para Cocinar: Raciónes: 4

Ingredientes

  • 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)

Direcciones

  1. PREPARE PORK CHOPS:
  2. Use a meat mallet to pound each butterflied chop to 1/4-inch thickness.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. PREPARE MUSHROOM CREAM SAUCE:
  8. Melt 1 tablespoon of the butter in medium saucepan over medium heat. Cook mushrooms and green onion in hot butter until tender.
  9. 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.
  10. Stir in heavy cream, 1/8 teaspoon black pepper, nutmeg and ground red pepper. Heat through. Remove from heat; cover to keep warm.
  11. To serve, spoon mushroom cream sauce over pork chops.