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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.
Finding this recpe was what brought me to this great site. I made it tonight for my family,( hubby and 2 sons 20&24) Everyone loved it, I used 4 kinds of mushrooms, doubled the sauce as I served it with whole grain pasta. I did not have stone grain mustard, just dijon and I think it would be better with stone grain, will get some before I make it again. But hay, the 2 sons fought over the leftovers. Cheers Island gal
I don't know what happen, but I didn't like this at all. To be perfectly honest, I think it may just be the actual cut of meat. I bought a 1/2 lb. of Pork Scallopini at the grocery store, and when I bit into, it almost tasted bad. I guess I'm very funny about pork. My boyfriend said it was OK. I did find the mustard to be very strong also.
The sauce is wonderful and the dish is tender and tasty. I used boneless pork chop and pounded them flat. This is a company dish. Thanks for sharing.