Pork Scaloppine With Mushroom Cream Sauce

pork_scaloppine_with_mushroom_cream_sauce_recipePrep Time: 15 minutes
Cook Time: 15 minutes
Servings: 4

Cook to 145 F

with 3 minute rest

Read Details  Arrow


4 boneless pork chops, 3/4-inch thick, butterflied
2 tablespoons flour
1/8 teaspoon salt
ground black pepper, to taste
1 egg
2 tablespoons water
1/2 cup fine dry bread crumbs
3 tablespoons butter
1 1/2 cups fresh mushrooms, sliced
1 green onion, chopped
3/4 cup chicken broth
1 tablespoon flour
1/2 cup heavy cream
1/8 teaspoon ground black pepper
1/8 teaspoon ground nutmeg
cayenne, to taste

Cooking Directions


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.

For 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.

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. To serve, spoon mushroom cream sauce over pork chops.

Serves 4.

Serving Suggestions

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

Nutrition Information

Calories: 521 calories
Protein: 31 grams
Fat: 36 grams
Sodium: 560 milligrams
Cholesterol: 195 milligrams
Saturated Fat: 18 grams
Carbohydrates: 17 grams
Fiber: 1 grams

Recipe from: PorkBeInspired.com

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