Prep 15 mins
Cook 10 mins
Nice served with brown rice or over noodles. from Heart Healthy Cooking from Becel.
Make and share this Pork Scaloppine With Wild Mushrooms recipe from Food.com.
- 118.29 ml chicken broth (i use low fat, low sodium)
- 14.79 ml stone ground dijon mustard
- 14.79 ml tomato paste
- 9.85 ml Worcestershire sauce
- 7.39 ml cornstarch
- 14.79 ml margarine, divided (Becel)
- 226.79 g mushroom, sliced (such as oyster, portobello or button)
- 226.79 g thin pork scallopini (should be about 1/4 inch thick)
- salt & freshly ground black pepper
- 29.58 ml 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.