• Leigh

Fall Supper: Pork Scaloppini with Mushrooms


Pork Scaloppini with Mushrooms is one of those incredibly easy meals that cook quickly and taste as though you spent forever in the kitchen. The secret is that the pork is sliced very thin and so cooks in only a few minutes, meaning that it also stays tender--unless you cook it too long, so don't! Once you've browned the pork on both sides, remove it from the pan to a plate. Then cook the sauce and add the pork back to the pan just before you serve it. Because the meat is so thin, it will have already cooked through. All you need to do is warm it in the sauce. You can have the pork and sauce ready in under 30 minutes. Add some rice or pasta, zap a green vegetable in the microwave, arrange some lettuce and tomato slices on your plates, and you have an incredible dinner in less time than it would take you to order and pick up take-out food. Even more important, the meal will be far less expensive and nutritious than take out. It also will taste amazingly good. Pork Scaloppine with Mushrooms rates five stars with my husband, which is why several of the pieces of pork are missing from my photos! He couldn't/didn't wait.

Pork Scaloppini with Mushrooms -- Serves 4

1-2 tablespoons of canola oil

1/2 cup of flour

16-24 ounces of pork loin, sliced very thin (about 1/4-1/3-inch thick--Aldi is a

particularly good source for thinly sliced pork loin/chops)

8 ounces of sliced mushrooms (button/white)

2-3 tablespoons of chopped onion

1 teaspoon of dried thyme

1/2 teaspoon of lemon pepper

1/2 teaspoon of salt, divided

1 teaspoon of sweet paprika

1 1/2 cups of chicken broth (or 1 1/2 cups of water and 1 1/2 teaspoons of

reduced sodium chicken "Better Than Bullion")

1/4 cup of Marsala wine

2 teaspoons of dried parsley flakes

Heat a large non-stick skillet over medium heat and add half of the oil. While the skillet heats, add the flour, salt, and pork slices to a large plastic bag. Seal and gently shake the bag to coat the pork with the flour. When the skillet is hot, add a few slices of pork to the pan and brown them for 2-3 minutes on one side, then flip them and brown them on the other side for another 2-3 minutes. Remove the pork from the pan to a plate and repeat the browning process with the other slices of pork, adding more oil to the pan if necessary. Once you have browned all the pork and removed it from the skillet, add the mushrooms, onion, thyme, lemon pepper, remaining salt, paprika, and any remaining flour from the plastic bag to the pan. Stir the mixture to saute the mushrooms and onions and mix in the flour and seasonings. Let the mixture cook for about 5 minutes, stirring it periodically. Add the chicken broth, wine, and parsley flakes and stir the mixture well. Partially cover the pan, reduce the heat to a simmer, and let the sauce cook for 5-10 minutes or until reduced by 1/3-1/2. Add the pork back to the pan, spoon the sauce over the pork, and turn off the heat. Let the pork sit in the sauce a few minutes before serving it.

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