Norah's Menus and Recipes: Pork Scaloppini

About my cooking

This is a place for me to track recipes we try. Sometimes we like the recipe, sometimes we do not, and sometimes only one or two members of our family like the recipe. I try to cook from scratch and we try to avoid processed foods. As such some of the recipes I post can sometimes be a little time consuming. I also try to buy and cook with locally grown organic products. I am willing to pay a little more to achieve this goal. If I can't find local organic I buy locally produced foods and then organic foods from elsewhere. I'm a big supporter of the "eat local" idea. I do belong to 2 different CSA's here in Utah, I buy from Crossroads Urban Center's food co-op, and I am a frequent shopper at local farmer's markets.

Saturday, December 12, 2009

Pork Scaloppini

This was a very quick and easy meal from Cook's Country. My husband loves pork chops and I'm not a huge fan. This recipe calls for a tenderloin cut into 4 equal pieces and then pounded thin. Well I'm too lazy and my husband had bought thin cut pork chops so I just pounded those pork chops a tad thinner to use in this recipe. Turned out well and everyone loved the dish. The noodles are what took the longest to cook in this dish. I used egg noodles but rice pilaf would work well too.

Cook's Country
December/January 2010

Pork Scaloppini
4 thin cut pork chops pounded to 1/4 inch thick (if needed) or 1 large pork tenderloin (about 1 pound) cut into 4 equal pieces and pounded 1/4 inch thick
5 tablespoons unsalted butter
2 garlic cloves, minced
3/4 cup low sodium chicken broth
2 tablespoons lemon juice
1 teaspoon brown sugar
1 tablespoon finely chopped fresh parsley (or you could use fresh tarragon, chives, or basil for a different flavor)

Pat cutlets dry with paper towels and season with salt and pepper. Melt 1 tablespoon butter in a large skillet over medium heat. Cook 2 cutlets until golden brown and cooked through, 1 to 2 minutes per side. Transfer to platter and tent with foil. Repeat with additional 1 tablespoon butter and remaining cutlets.

Add garlic and additional 1 tablespoon butter to empty skillet and cook until fragrant, about 30 seconds. Stir in broth, lemon juice, sugar, and any accumulated pork juices and simmer until slightly thickened, about 5 minutes. Off heat, whisk in parsley and remaining butter. Pour sauce over cutlets and serve.