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    You are in: Home / Recipes / Pork Scaloppine With Wild Mushrooms Recipe
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    Pork Scaloppine With Wild Mushrooms

    Pork Scaloppine With Wild Mushrooms. Photo by Kymmarie

    1/5 Photos of Pork Scaloppine With Wild Mushrooms

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    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    15 mins

    10 mins

    Derf's Note:

    Nice served with brown rice or over noodles. from Heart Healthy Cooking from Becel.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Whisk together chicken broth, mustard, tomato paste, Worcestershire sauce and cornstarch; set aside.
    2. 2
      In a large nonstick frypan, melt half the margarine over medium high heat.
    3. 3
      Add mushrooms; cook, stirring frequently, until mushrooms are tender and golden brown, 6 to 8 minutes.
    4. 4
      Set aside in a bowl.
    5. 5
      Lightly season both sides of pork with paprika, salt and pepper.
    6. 6
      Melt remaining margarine in frypan over medium high heat.
    7. 7
      Add pork and cook, 2 to 3 minutes each side, until just a hint of pink remains inside.
    8. 8
      Remove from pan and set aside with mushrooms.
    9. 9
      Stir broth mixture then add to pan, stirring until mixture boils and thickens slightly, 30 to 60 seconds.
    10. 10
      Remove from heat and stir in sour cream.
    11. 11
      Return mushrooms and pork to frypan, turning to coat with sauce.
    12. 12
      Gently heat through if necessary.
    13. 13
      Serve immediately, sprinkled with chives.

    Ratings & Reviews:

    • on October 03, 2003

      45

      Very good taste, not difficult to make. I did add 1 Tablespoon more of butter for sauting the pork. The sauce had a very good flavor. Thank you Derf.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on October 01, 2003

      55

      GREAT recipe! I couldn't find pork scallopini, so instead bought thin-sliced bone-in pork chops, and cut the meat off the bone. I made the recipe exactly as directed after that, except for adding a bit more butter for sauteeing (maybe 1 T, total). Everything came together exactly as I expected, and the flavors were outstanding. The mustard was not overpowering at all, but lent a subtle spiciness, along with the worcestershire sauce. The sauteed crimini mushrooms (which I used) were especially excellent in the sauce, which thickened up nicely. This was delicious and lovely, which was important to me, because I made this to celebrate the 13th anniversary of the day DH and I met. I was lucky to make this delicious, lovely meal for an important date for us, and I would be proud to make this for company, too. The only changes I might make in the future would be to add some thyme or a bit of sage, maybe, when sauteeing the mushrooms, and to add a bit more black pepper. However, these are just ideas - the recipe is delicious as is - it's a winner - thanks, Derf!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on October 23, 2009

      45

      My hubs and I both enjoyed this diabetic-friendly recipe. It smells really strong when the sauce is cooking but tastes good.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)

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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
    58%
    Total Fat 7.9 g
    12%
    Saturated Fat 2.1 g
    10%
    Cholesterol 5.0 mg
    1%
    Sodium 392.3 mg
    16%
    Total Carbohydrate 9.4 g
    3%
    Dietary Fiber 1.5 g
    6%
    Sugars 3.6 g
    14%
    Protein 5.6 g
    11%

    The following items or measurements are not included:

    stone ground dijon mustard

    pork scallopini

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