Friday, April 25, 2014

Day Seventy-Nine - Pork Scallopini with Mushroom Sauce (4.22.14)

  • 3 tbsp canola oil, separated
  • 1/2 lb sliced cremini mushrooms
  • 1/4 cup sliced shallots
  • 1 tbsp chopped sage
  • 4 thick boneless center-cut pork chops
  • 1/2 cup all purpose flour
  • 1 tsp salt, separated
  • 1/2 tsp black pepper
  • 1 cup chicken broth
  • 1 tsp dijon mustard
  1. Heat oven to 200 degrees. In a large skillet, heat 1 tbsp of the oil over medium-high heat. Add mushrooms and cook 8 minutes, stirring a couple of times, until lightly browned. Add sliced shallots; cook 2 minutes. Mix in sage; remove to a bowl. Turn off and reserve pan.
  2. Carefully split pork chops in half lengthwise (knife parallel to the cutting board), making 8 thin chops. Pound each to 1/8-in thick on between two sheets of plastic wrap on a cutting board. On a plate combine flour 1/2 tsp salt and pepper. Dredge chops in mixture, shaking off excess. 
  3. In same skillet, over medium-high heat, add 1 tbsp of the oil. Saute 4 of the chops for 2 minutes; flip and cook another 2 minutes. Remove to a baking sheet and place in oven. Add remaining oil and repeat with remaining chops.
  4. Pour chicken broth in empty skillet. Whisk in mustard and release brown bits on bottom of the pan. Bring to a simmer and reduce to medium heat. Cook 3-4 minutes, until slightly thickened. Stir in mushroom mixture.

Katie: Goodness, this was amazing. Such great flavor! I wouldn't change a thing about the recipe for this one.

Potter: This turned out delicious. I ate several chops and couldn't stop. This recipe was a little more complicated than our normal. Not super hard or anything, just requires you to be a little more on with your timing or you could burn the sauce or the brown bits that go in the sauce. I recommend making sure you have the chops ready to go before starting the mushrooms.