Pork Scaloppini with Mushrooms

Recipe courtesy Sara Moulton, Sara Moulton Cooks at Home, Broadway Books, 2002

Show: Sara's SecretsEpisode: A Day at Gourmet

Rated: 5 stars out of 5Rate itRead users' reviews (41)

RECIPE
COMMENTS & REVIEWS(41)

Cook Time:
20 min
Level:
Easy
Yield:
4 servings

Times:

Prep: 10 min
Inactive Prep: --
Cook: 20 min
Total:: 30 min

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Ingredients

4 (6-ounce) boneless pork loin chops
1/2 cup all-purpose flour
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
3 tablespoons vegetable oil
2 tablespoons unsalted butter
1/2 pound cultivated white mushrooms, thinly sliced
1/4 cup Marsala
1 1/2 cups chicken stock, preferably homemade
2 tablespoons sour cream
2 tablespoons snipped fresh chives
Additional kosher salt and freshly ground black pepper

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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Comments & Reviews

recipe Pork Scaloppini with Mushrooms
Amber Henderson, NV 05-15-2009
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This recipe was so great I made it two nights in a row!!!
Rated: 5 stars out of 5

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!!!Read more
recipe Pork Scaloppini with Mushrooms
Marianne Enka, NC 02-27-2009
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My Family Gives A Big Thumbs UP!
Rated: 5 stars out of 5

Such a wonderful meal and sooooo easy!
recipe Pork Scaloppini with Mushrooms
ML rockport, TX 12-20-2008
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We loved it
Rated: 5 stars out of 5

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.Read more
recipe Pork Scaloppini with Mushrooms
Lori Grosse Pointe, MI 10-30-2008
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Very easy and delicious
Rated: 4 stars out of 5

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. Read more
recipe Pork Scaloppini with Mushrooms
JEAN Glenview, IL 08-09-2008
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Juicy, Easy, Won my husband over
Rated: 5 stars out of 5

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.Read more
recipe Pork Scaloppini with Mushrooms
ANNE Richmond, VA 06-02-2008
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perfect pork recipe
Rated: 5 stars out of 5

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!Read more