Today I want to share my quick and easy pork scallopini recipe with you! Yes, you read that right! Pork! I accidentally took out a package of hand cut, boneless pork loin chops out of my freezer thinking they were chicken breasts because I forgot to label them. So I needed to do something with these beauties. Since I live in pork country, this is a super economical meal to make for my family and they love it. You can, of course do this dish with thin chicken cutlets or even with the traditional veal cutlet if you prefer.
This dish could not be any easier to make. The end result is a silky, rich dish that is a mushroom lovers delight. The light sauce is super flavorful and the perfect accompaniment to hot buttered pasta, rice or couscous.
I started by slicing my pork chops in half. I had hand cut some fairly thick chops off of a large whole pork loin I purchased. So I got between two and three pork cutlets off of each chop and I had a total of four. Then I pounded the cutlets with a meat mallet or something closely resembling a meat mallet. In my case that would be a mini cast iron skillet. That gets the job done. You should use what you have available to you. Then I dredged the meat pieces in a seasoned flour to coat.
The meat was sauteed in a mixture of butter and olive oil, in batches until they were all cooked and a bit browned. Then I removed the meat to a warm plate to build my sauce. I added onion garlic and a passel of mushrooms to the pan. I also added a splash of chicken stock to de-glaze. Then I let all the veggies steam saute for a bit to soften.
Next I added chicken stock and lemon juice to the pan and gave everything a good stir. Again I let this simmer for a few minutes to reduce and build flavor. Then I added some additional butter to finish the sauce and give me a beautiful rich and glossy finish.
I added the meat back to the pan and nestled those cutlets down in all that lovely sauce and mushroom loveliness. I turned the heat down just a bit and let that simmer for a few additional minutes before turning the heat off and letting everything come to a peaceful rest before serving.
I served this on a bed of cooked and buttered angel hair pasta, but this would be just as delicious served with rice, plain or pilaf, couscous, quinoa or even cauliflower rice if you are on a low carb diet. In which case, you can always leave out the flour and just sautee the meat in the butter and olive oil.
This dish is quick and simple. It has tons of flavor and a satisfying air about it. I love this dish for a busy weeknight or a lazy weekend evening when I don't really want to do a bunch of work. This is excellent served as I have shown or it can be dressed up for company and nobody has to know how easy it was for you to make! I promise you though, they will be asking for the recipe! So your secret won't be a secret for long.
I hope you give this recipe for pork scallopini a try and I hope you love it!
Get a printable version of the recipe here: http://bit.ly/1tdjvbx
2 pounds thin boneless pork loin chops
4 tablespoons butter, divided
2 tablespoons olive oil
1/2 cup all purpose flour
1 teaspoon salt
1 teaspoon Italian seasoning
1 pound Crimini mushrooms, sliced
1 large onion, minced
4 cloves garlic, minced
2 tablespoons fresh parsley, minced
Juice of 1 lemon
1 cup chicken stock or dry white wine
Step by Step Instructions
Heat 2 tablespoons of butter and all of the olive oil in a large heavy bottomed skillet, over medium high heat.
If necessary, pound the pork chops with a meat mallet until they are about 1/8 inch thickness.
Mix together flour, salt and Italian seasoning in a shallow dish.
Dredge the pork chops in the flour mixture to cover completely. Set aside on a dish until all of your chops are finished.
Working in batches, brown the pork chops for 3 to 4 minutes on each side until they are browned and slightly crispy looking. Remove to a covered plate to keep warm while to finish the rest. Remember not to crowd the pan or you will not get a nice brown coating.
When the pork chops are cooked, add the onions, garlic and mushrooms. Using a flat spatula, gently coax the browned bits from the bottom of the pan. If needed, add a splash of chicken stock to help you along.
Allow the vegetables to cook for 5 minutes until the onions are translucent and the mushrooms are softened.
Add the remaining chicken stock and the lemon juice to the pan with the veggies. Stir well and allow the mixture to simmer for five additional minutes to reduce the sauce just a bit.
Add the butter to the sauce to finish. Stir until it is incorporated.
Add the pork chops back to the pan and nestle them into the vegetables and sauce. Allow to simmer for five more minutes. This will help to thicken up and bind the sauce even further for a beautiful silky finish.
Turn off the heat and allow to sit for five minutes before serving over rice or pasta.
See how I made this in my YouTube video: