Prep 15 mins
Cook 10 mins
Nice served with brown rice or over noodles. from Heart Healthy Cooking from Becel.
- 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)
- 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.
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.
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!
My hubs and I both enjoyed this diabetic-friendly recipe. It smells really strong when the sauce is cooking but tastes good.