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Meat RecipesPork Recipes page 3 >  Pork Scaloppine w/Mushroom Sauce


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Serves 4.


• 4 boneless pork chops, 3/4-inch thick, butterflied
• 2 tablespoons flour
• 1/8 teaspoon salt
• Dash ground black pepper
• 1 egg
• 2 tablespoons water
• 1/2 cup fine dry bread crumbs
• 3 tablespoons butter
• 1½ cups sliced fresh mushrooms
• 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
• Few dashes ground red pepper (cayenne)

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.

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

    Nutrition Facts
    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 and photo courtesy of National Pork Board.  For more information about The Other White Meat, visit


  Pork Recipes page 3   |   Pork Scaloppine   |   Pork Scaloppine w/Mushroom Sauce   |   Pork Schnitzels   |   Pork Shoulder, Vietnamese   |   Pork, Squash & Cashew Stir Fry   |   Pork Stuffed with Sweet Plantain   |   Pork Shabu Shabu   |   Pork Vindaloo   |   Potato and Pork Curry   |   Pulled Pork, Root Beer BBQ Sauce   |   Quick & Easy Pulled Pork   |   Rack of Pork Parsleyed Crumbs   |   Roasted Rack of Pork   |   Sate of Pork   |   Sausage & Apricot Balsamic Rice   |   Sausage and Noodle Dinner   |   Sausage & Peppers w/Dijon Potatoes   |   Sausages, Green Lentils & Salsa   |   Scrapple   |   Scrapple (Quantity)   |   Scrapple Recipe, 1896   |   Shepherd's Pork Pie   |   South Carolina BBQ Pork   |   Spiced Luncheon Loaf   |   Spiedis (Italian)   |   St. Louis Style Pork Steaks   |   Swedish Style Meatballs   |   Sweet Sausage with Fennel   |   Sweet & Sour Pork with Cranberries   |   Sweet and Sour Mango Pork   |   Sweet & Sour Pork with Vegetables   |   Sweet & Sour Sausage   |   Taquitos Al Pastor   |   Teriyaki Pork Skewers   |   Tex Mex Pulled Pork   |   Thai Curried Pork, Coconut, Mango   |   Toad in the Hole   |   Toad In Another Hole   |   Tropical Pork Kabobs   |   Vietnamese Pork Rolls  
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