Pork Scaloppine With Honey Mustard Recipes

HONEY-MUSTARD PORK SCALOPPINE

Steps:

• Flatten pork to 1/8-inch thickness. In a small bowl, combine honey and mustard; brush over both sides of pork. In a shallow bowl, combine cracker and bread crumbs; add pork and turn to coat.
• In a large skillet, cook pork over medium heat in oil and butter for 2 - 3 minutes on each side or until crisp and juices run clear.

PORK SCALOPPINE WITH HERBS

Steps:

• Flatten cutlets to 1/4-inch thickness then rub with basil, thyme, salt and pepper.
• Heat oil in a large nonstick skillet over medium-high heat. Add pork and cook 2 minutes per side. Remove to a plate and loosely cover with foil to keep warm.
• Add lemon juice and capers to skillet; bring to boil and cook until slightly reduced, about 1 minute. Top pork withe sauce and serve hot.

PORK SCALOPPINE WITH MUSTARD PAN SAUCE

Steps:

• 1. Preheat oven to 450°. Trim fat from tenderloin, then cut tenderloin crosswise into 12 pieces. and pound each piece to 1/4-inch thickness.
• 2. Sprinkle pork evenly with salt and pepper. Heat a large skillet over medium-high heat. Add 1 teaspoon canola oil; swirl to coat. Add 6 tenderloin cutlets; cook 2 minutes on each side or until done. Remove from pan; keep warm. Repeat procedure with 1 teaspoon canola oil and remaining cutlets.
• 3. Return skillet to medium-high heat. Add remaining 1 teaspoon canola oil to pan; swirl to coat. Add shallots and garlic to pan; cook 2 minutes, stirring occasionally.
• 4. Reduce heat to low, then add stock and mustard; cook 1 minute, scraping pan to loosen browned bits. Then stir in sour cream, and cook 1 minute. (If heat is too high, the sour cream can curdle.)
• 5. Serve pork with pan sauce. Sprinkle with fresh chopped parsley, and serve immediately.

PORK SCALOPPINE

Steps:

• Pound pork slices to 3/8 inch thick, season with salt and pepper, and dredge in flour, shaking off excess. Transfer to a wire rack, and let stand 10 minutes.
• Heat 1 tablespoon oil in a large saute pan over medium-high heat, and then add 1 tablespoon butter and melt, swirling to coat bottom of pan. Add 3 pork slices in a single layer and cook, flipping once, until both sides are golden brown and pork is cooked through, about 4 minutes total. Transfer to a serving platter and loosely cover with foil. Repeat.
• Add capers and herbs and cook over medium-high heat, stirring, just until fragrant, less than 30 seconds. Add wine and cook until reduced by half. Stir in remaining tablespoon butter and pour sauce over pork. Add arugula to platter and drizzle with oil.

PORK SCALOPPINE WITH WILD MUSHROOMS

Steps:

• Whisk together chicken broth, mustard, tomato paste, Worcestershire sauce and cornstarch; set aside.
• In a large nonstick frypan, melt half the margarine over medium high heat.
• Add mushrooms; cook, stirring frequently, until mushrooms are tender and golden brown, 6 to 8 minutes.
• Set aside in a bowl.
• Lightly season both sides of pork with paprika, salt and pepper.
• Melt remaining margarine in frypan over medium high heat.
• Add pork and cook, 2 to 3 minutes each side, until just a hint of pink remains inside.
• Remove from pan and set aside with mushrooms.
• Stir broth mixture then add to pan, stirring until mixture boils and thickens slightly, 30 to 60 seconds.
• Remove from heat and stir in sour cream.
• Return mushrooms and pork to frypan, turning to coat with sauce.
• Gently heat through if necessary.
• Serve immediately, sprinkled with chives.

PORK SCALOPPINE WITH MUSTARD AND ROSEMARY

Steps:

• Trim any excess fat from meat. Cut meat crosswise into 1/2" slices. Place each slice between two pieces of plastic wrap. Using the heel of your hand, press lightly to 1/8" thickness; remove plastic wrap.
• In a shallow dish, combine flour, pepper and salt. Dip meat into flour mixture, turning to coat.
• In a large skillet, heat butter and oil over medium-high heat. Add half of the meat; reduce heat to medium. Cook for 2 to 3 minutes or until meat is slightly pink in center and coating is golden brown, turning once. Remove meat, reserving drippings in the skillet. Cover meat and keep warm in 300F oven. Repeat with remaining meat.
• Add mushrooms, rosemary and garlic to the reserved drippings. Cook and stir just until mushrooms are tender.
• Add chicken broth, scraping up any browned bits from bottom of skillet. Bring to boiling; reduce heat. Simmer gently about 5 minutes or until reduced by half. Stir in mustard, lemon peel and lemon juice; heat through.
• Serve the mushroom mixture over meat. If desired, garnish with lemon wedges and additional fresh rosemary.