Pork Scaloppini with Mushrooms

Total Time:
30 min
Prep:
10 min
Cook:
20 min

Yield:
4 servings
Level:
Easy

Ingredients
Directions

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
Like everyone else on here, I think this is a great starter recipe until you make the necessary variations, then it becomes fabulous. Definitely reduce the chicken stock by at least half. Also, add more marsala. Additionally, adding some minced garlic really brings out the flavors better. I made it last night and followed the recipe to a tee. But after tasing the sauce, I made the additions. I also added some cornstarch to the sauce to thicken it up. And then it became wonderful. item not reviewed by moderator and published
i didn't love it, but it was pretty good. i'd make it again. i doubled the marsla to 1/2 cup and used 1 cup chicken broth based on what another commenter said. and also made it with mashed potatoes. the pork came out tender too. its a keeper. next time i'll add garlic and onion with the mushrooms. item not reviewed by moderator and published
I made this last night and it was delicious. I used wafer thin pork chops instead of pounding out the thicker ones. I added shallots, and garlic in with the mushrooms. The sauce was fabulous. Following other's suggestions I cut back to 1 cup of chicken broth. I think that worked perfectly. This sauce would be great over chicken or veal scaloppini, as well. Served with mashed potatoes and green salad--paired with a nice Pinot Noir. I will definately make this again. item not reviewed by moderator and published
I always double the sauce/mushrooms part, and take out about 3/4 cup of the juice and mix with flour to create a roux and add back in to thicken. Served with garlic mashed red (skins on) potatoes and steamed broccoli... SOOO good! DO it! item not reviewed by moderator and published
THis recipe was amazing!! I made couscous with it to sop up the gravy and the flavor of the couscous paired beautifully with the gravy...THis is one of the best recipes I have ever made!!! item not reviewed by moderator and published
Such a wonderful meal and sooooo easy! item not reviewed by moderator and published
The hardest part about this recipe was pounding the meat. It was delicious and a nice change from plain ole pan fried chops. I served it with a "smothered" cabbage that really worked well with it. This recipe will be made many times. Thx Sara. You always come thru. item not reviewed by moderator and published
this recipe was easy and very delicious. however, i would add more marsala, less chicken stock, and perhaps thicken the sauce with a bit of cornstarch or flour next time. item not reviewed by moderator and published
Pork has never been my forte so I was looking for a simple, fast, moist recipe. Definitely fits the bill. Substituted chives with the parsley I had on hand. Delicious! Will certainly be making this again soon. item not reviewed by moderator and published
This recipe was perfect for part of my pork loin purchase. As empty nesters, I like to take advantage of buying a pork loin but most recipes are too much for two. I was able to cut this recipe back and used a portion to create a perfect meal for two. As it was so tasty, I'd certainly want to make it again for company! item not reviewed by moderator and published
This was a great dish. Following the comments of other reviews, I decreased the chicken broth to 1 cup and it came out great. I didn't have any chives so I substituIted dried parsley. Still yummy. This is definitely a keeper. item not reviewed by moderator and published
It took longer than the recipe indicated to cook off the liquids but the sauce was worth the wait. I made double the sauce as other reviewers suggested and even the sauce-wary boyfriend ate it all. item not reviewed by moderator and published
This recipe is easy, quick, and worth every minute spent preparing it. My whole family loved it. item not reviewed by moderator and published
The pork scaloppini with mushrooms had a great flavor but I would have liked the sauce to be a bit thicker. Perhaps I need to make the recipe a few more times to target why my sauce was thinner than usual. I'm sure it was something I did or did not do in the creation of the sauce. Otherwise, it's a great recipe! item not reviewed by moderator and published
My wife whom is not a big fan of pork went back for seconds, and said this recipe is a keeper. Will do this one next time we have guest over for dinner. item not reviewed by moderator and published
Fun, Quick, and Easy! Very different for a simple receipe. Instead of sour cream, used a little more flour. item not reviewed by moderator and published
Made this dish last night and we really enjoyed it. I didn't have pork chops so used tenderloin (no pounding needed). I too liked the addition of more marsala, and I added some red onion sauteed with the mushrooms. Multiplied sauce by 1&1/2, thickened with a tiny bit of cornstarch, and served over rice. I will definitely make this again. item not reviewed by moderator and published
This recipe is so fantastic. Double the sauce because you'll want more. It also goes great on mashed potatoes which pairs really well with this dish. One of those recipes that is really easy to make but looks like you slaved for hours in the kitchen. Great to serve to guests. item not reviewed by moderator and published
We don't like mushrooms so we skipped those and I used beef broth instead of chicken but it was a big hit. Served with mashed potatoes and green beans- delicious item not reviewed by moderator and published
Had this last night. Not hard to make; doubled up on the recipe as I made 7 pork chops. I used 2 1/2 cups of chicken broth instead of 3 and I had plenty of sauce to go around. I also added extra mushrooms. It turned out great. This meal will be made again. item not reviewed by moderator and published
This had a really nice flavor. It would be great on chicken too I bet. I used marsala for cooking and it didn't have a strong taste which is great. I used light sour cream too. You can always pound and flour the meat earlier in the day and then the meal would be super quick. item not reviewed by moderator and published
I fixed this for dinner and my husband wanted to know why we were having a fancy dinner. It is so easy and very delicious. item not reviewed by moderator and published
A wonderful recipe!! We used the boneless pork chops from Costco, sliced 'em in half and pounded the daylights out of them! Before the oil got very hot, I threw in a clove of garlic, peeled 'n sliced in half, and then removed it before it got very much color. . . . may use 2 cloves next time. Used sliced crimini mushrooms from Trader Joe's - more flavor than just white mushies. The Marsala was perfect in the dish. Having used it all up, we'll use the Madeira that's still in the cupboard next time. I feel thse wines would offer more than the Sauv Blanc (one of my favorite wines)in this recipe. Oh thank you, Sara, for a wonderful entree! item not reviewed by moderator and published
So easy to make and elegant to look at. My husband is an old farmer and this dish is becoming a favorite. item not reviewed by moderator and published
Brother let me tell you, this was some tasty meal. What a fantastic recipe, the whole family loved it. This one will definitely be in our recipe book. This was really easy to do, and so dang good. After reading others post before I made this I cut the chicken broth down to 3/4 cup and it turned out great. If I had used more we'd of had more sauce and next time I will put in about 1 cup and go from there. I also used salted butter. Excellent dish!! item not reviewed by moderator and published
Very good. I agree with a previous review about using a little less broth, but other than that, it was terrific. item not reviewed by moderator and published
mmmm~ item not reviewed by moderator and published
Fabulous and super easy. This is the first dish that my daughter actually ate mushrooms and she asked for 3 helpings worth! item not reviewed by moderator and published
This is a wonderful method of cooking pork that is a nice change from the usual pork chops and rice I've been making for years. My husband and I absolutely loved this creamy and savory dish. Thanks Paula! item not reviewed by moderator and published
I made this recipe with chicken and it was awesome, and easy to make. item not reviewed by moderator and published
My entire family loved this dish. I didn't have any white mushrooms, but had portabella mushrooms on hand, so I used those. It turned out wonderful. item not reviewed by moderator and published
Easy and has a great taste. The only thing that I would do differently was to double the sauce. Not quite enough of it! item not reviewed by moderator and published
really good with chicken! item not reviewed by moderator and published
This is my new favorite recipe! Thanks Sara!! My husband couldn't stop saying how delicious it was... probably 5 times at least! I made the recipe exactly as written since I had an open bottle of Marsala and it was easy, with simple ingredients and great enough to impress company too. Try it.. you'll love it! item not reviewed by moderator and published
delish!!! easy and yummy!!! item not reviewed by moderator and published
This is a simple recipe that is a big hit in our house. It is one of those meals that you can whip up in 30 minutes and it looks like you cooked for hours. Great dish! item not reviewed by moderator and published
no sodium broth and tofu sour cream are some great substitutes item not reviewed by moderator and published
There were some other reviews that said they might of preferred the pork cut thicker...so I tried it. The only draw back to that is you have make sure not to burn your flour. The pork was pounded from 1 inch to 1/2 inch. I doubled the recipie since I had 8 chops. I liked the concentrated flavor the marsala gave to the mushrooms but I think I could of done with less chicken stock, I had to reduce for quite a while. Overall the meal turned out great with roasted squash and garlic noodles. item not reviewed by moderator and published
loved the recipe! instead of marsala i used a shiraz, and instead of chicken stock i used beef. maybe cut back on the stock, it was a little watery. item not reviewed by moderator and published
I made this for dinner tonight. My pounding skills are terrible on chicken, but pork seems much easier. I used the wine called for in it and it was delish !!!!! I am adding this to my recipe book. The sauce tasted fab ! Thanks Sara, keep up the good work !! item not reviewed by moderator and published
We tried these as a dinner for two with a little bit of substitution. They were awesome! Thanks Sara! First you don't need boneless chops - any good loin chops will do, just bone them before you smash'em (boneless chops would probably be prettier on the plate though). Second, you don't need Marsala wine - who really drinks that stuff anyway! We used a Sauvignon Blanc that we like (Simi) and drank the rest with the dinner - what a Great combination! Third, if you make dinner for 2 (with 2 chops) like we did, make a full recipe of the sauce/mushrooms. You'll love this! Promise! item not reviewed by moderator and published
absolutely delicious!!! 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