Pork Scaloppini with Mushrooms

Total Time:
30 min
10 min
20 min

4 servings


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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4.8 52
delicious, easy and restaurant quality item not reviewed by moderator and published
It was great....chicken, veal or pork....all would work Easy. and yummy item not reviewed by moderator and published
Great dish. Cooked for dinner last night and served over rice. Added a little flour to make the sauce thicker. Wasn't as thick as gravy, but still delicious. Husband loved it (per his review below. item not reviewed by moderator and published
My wife cooked this dish tonight and it is great. The taste was great, chops were tender. Ate it over rice. Wish the sauce was a gravy (thicker but the taste is good enough for 5 stars! Husband approved for regular rotation. item not reviewed by moderator and published
Absolutely loved this and so did my family! I made it on Monday and we are having again tonight on Sunday. I added garlic and more sour cream for a thicker sauce. I might add some onion tonight. But I loved it. I never follow cooking times because everyone has different stoves. I basically cooked down everything until it reduced like it was supposed to. Awesome, I can't wait for dinner! item not reviewed by moderator and published
delicious-the kids enjoyed and so did the grown-ups, easy and quick to make my kind of meal after a long day at the office. item not reviewed by moderator and published
This turned out very good. My hubby said to for sure to make this again soon. I think that next time I might not add the sour cream to make it less like stroganoff and more of a marsala dish. You could also add some chopped onion. All in all, this was very good as written and could be modified to suit your taste. I made this with mashed spuds and roasted calliflower. item not reviewed by moderator and published
I remember I made this when I was 16 years old. I let my friends try it and even the ones that hate eating pork vastly enjoyed this! item not reviewed by moderator and published
Love it. This is a staple in our house, and something I will definitely make for guests. Notes: I double the recipe and quadruple the sauce. In doing so, I add extra marsala (or dry white wine, or both, or whatever, then add even extra chicken stock. Just cook it down more, at high heat... it ends up with SO much flavor that way. Then take out some of the liquid, add the sour cream and some flour to thicken and add back into the sauce and bubble away until gravy consistency. I usually make garlic mashed potatoes as a side... peel and cut up red potatoes. Put in pot with water to cover about 2 inches above potatoes and also throw in quite a few cloves of garlic. Salt and boil until potatoes are very tender. Drain and mash with generous amounts of butter, salt and half and half. Once that tastes fantastic, transfer into pie pan or similar shallow dish and stick in the oven at about 350* while you cook the rest of the meal. The twice baked-ness will put it over the edge. item not reviewed by moderator and published
I made the mistake of following other reviewers' suggestions on altering the recipe. It would have been much better prepared as written. Do not cut back on the chicken stock, you only need to thicken it a bit by taking out some sauce, mixing it with flour, and reintroducing it back into the sauce. Also, I think adding garlic to the mushrooms was the wrong way to go. Next time I will make it as written. Also, there is no need to add more Marsala, as this if you read the recipe, this is reduced to almost nothing, so you would only be wasting it! item not reviewed by moderator and published

Not what you're looking for? Try:

Veal Scaloppini with Wine, Mushroom and Green Olive

Recipe courtesy of Rachael Ray