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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    52 Reviews
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    delicious, easy and restaurant quality
    It was great....chicken, veal or pork....all would work Easy. and yummy
    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.
    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.
    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!
    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.
    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.
    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!
    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.
    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!
    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.
    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.
    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.
    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!
    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!!!
    Such a wonderful meal and sooooo easy!
    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.
    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.
    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.
    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!
    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.
    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.
    This recipe is easy, quick, and worth every minute spent preparing it. My whole family loved it.
    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!
    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.
    Fun, Quick, and Easy! Very different for a simple receipe. Instead of sour cream, used a little more flour.
    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.
    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.
    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
    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.
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