Porkscaloppinewithwildmushrooms Recipes

MUSHROOM PORK SCALLOPINI

Steps:

• Dredge pork slices in flour. In a large skillet, heat butter and oil. Brown pork on both sides in batches; remove and keep warm. Stir in the wine, water, onion, garlic and seasonings into drippings. Return pork to skillet, layering if necessary. Top with mushrooms., Cover and cook on low heat for 15-20 minutes or until meat is no longer pink. Serve with fettuccine.

PORK SCALOPPINI WITH MUSHROOMS

Steps:

• 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.

PORK SCALLOPINI WITH MUSHROOMS

Steps:

• Pound pork slices with a meat mallet to 1/2-in. thickness; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. In a large skillet, heat 1 tablespoon butter over medium-high heat. Add pork in batches; cook 2-3 minutes on each side or until pork is golden brown, using 1 tablespoon butter as needed. Remove; keep warm., In same pan, heat remaining butter over medium heat. Add mushrooms, celery, and remaining salt and pepper; cook and stir 6-8 minutes or until tender. Add broth, stirring to loosen browned bits from pan. Bring to a boil; cook 5-6 minutes or until liquid is reduced to 2/3 cup., Return pork to pan. Stir in cream and 2 tablespoons parsley; heat through. Serve with noodles; sprinkle with remaining parsley.

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 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.