1/5 Photos of Pork Scaloppine With Wild Mushrooms
Nice served with brown rice or over noodles. from Heart Healthy Cooking from Becel.
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Units: US | Metric
- 1/2 cup chicken broth (i use low fat, low sodium)
- 1 tablespoon stone ground dijon mustard
- 1 tablespoon tomato paste
- 2 teaspoons Worcestershire sauce
- 1 1/2 teaspoons cornstarch
- 1 tablespoon margarine, divided (Becel)
- 1/2 lb mushroom, sliced (such as oyster, portobello or button)
- 1/2 lb thin pork scallopini (should be about 1/4 inch thick)
- salt & freshly ground black pepper
- 2 tablespoons light sour cream (i use no fat, same taste)
- chopped chives (to garnish) or parsley (to garnish)
- 1Whisk together chicken broth, mustard, tomato paste, Worcestershire sauce and cornstarch; set aside.
- 2In a large nonstick frypan, melt half the margarine over medium high heat.
- 3Add mushrooms; cook, stirring frequently, until mushrooms are tender and golden brown, 6 to 8 minutes.
- 4Set aside in a bowl.
- 5Lightly season both sides of pork with paprika, salt and pepper.
- 6Melt remaining margarine in frypan over medium high heat.
- 7Add pork and cook, 2 to 3 minutes each side, until just a hint of pink remains inside.
- 8Remove from pan and set aside with mushrooms.
- 9Stir broth mixture then add to pan, stirring until mixture boils and thickens slightly, 30 to 60 seconds.
- 10Remove from heat and stir in sour cream.
- 11Return mushrooms and pork to frypan, turning to coat with sauce.
- 12Gently heat through if necessary.
- 13Serve immediately, sprinkled with chives.
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Nutritional Facts for Pork Scaloppine With Wild Mushrooms
Serving Size: 1 (142 g)
Servings Per Recipe: 2
- Amount Per Serving
- % Daily Value
- Calories 122.8
- Calories from Fat 71
- Total Fat 7.9 g
- Saturated Fat 2.1 g
- Cholesterol 5.0 mg
- Sodium 392.3 mg
- Total Carbohydrate 9.4 g
- Dietary Fiber 1.5 g
- Sugars 3.6 g
- Protein 5.6 g
The following items or measurements are not included:
stone ground dijon mustard