Easy Pork Scaloppine with Mushrooms

This Easy Pork Scaloppine is a speedy weeknight dinner that’s absolutely delicious over buttered egg noodles! It’s a family-friendly recipe!

Though the most popular Scaloppine Recipe is made with veal, this pork version with mushrooms. celery and a cream sauce, is also a tasty entree.

Why You Must Make

My family loves pork. When my youngest, Nick, was little, pork chops were almost always requested for his birthday dinner. In about first grade, he drew a ham on his favorite things collage for Thanksgiving. Yup, he is his father’s son, a junior carnivore.

• One of my longtime foodie friends and former caterer, Kaye, directed me to this Martha Stewart recipe for easy pork scaloppine years ago.
• Quick and delicious, it makes our meal rotation a couple of times a year.
• Skillet recipes are typically easy to make with minimal cleanup.

Ingredient Notes

• Kitchen Staples – Butter, Kosher Salt, Freshly Ground Black Pepper
• Pork Tenderloins -Trimmed (of silverskin and fat if not done by the butcher) and cut into ¾-1 inch slices
• Mushrooms – Trim, if needed and slice
• Celery – Cut into ⅛-inch slices
• Chicken Broth – I use the Pacific brand. Other brands can be overly salty.
• Heavy Cream – 36% butterfat
• Kosher Salt 
• Freshly Ground Black Pepper
• Fresh Parsley – Chopped, for optional garnish. It gives a nice, restaurant-worthy touch if serving to dinner guests.
• Egg Noodles or Rice – To serve.

How to Make Pork Scaloppine

Medallions of pork tenderloin are sautéd in butter, then combined with mushrooms and celery in a simple cream sauce. Served over buttery noodles, dinner is ready in a flash. Summer through winter, we utilize our charcoal grill for as many Sunday night meals as possible. But this winter brought us more inclement weather than usual. A couple of Sundays ago, Bill and our oldest, Tom, were returning from a visit to my in-laws and I had defrosted some pork tenderloin to grill.

The weather just didn’t cooperate so I made a quick run to the market for mushrooms and dinner plans were made. This easy pork scaloppine was our new entree.

You loyal readers know the picky palate and fungus phobia of the hubby, so I had a small helping of the pork heaped with almost every single mushroom. No complaints from either of us. And Tom will basically eat anything that’s free and he doesn’t have to cook himself. Whew.

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The Recipe:

Easy Pork Scaloppine

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Yield 6 servings

An easy pork recipe that's ready in 30 minutes!

Ingredients

• 2 pork tenderloins (trimmed and cut into ¾-1 inch slices)
• 4 tablespoons butter (divided)
• 8 ounces sliced mushrooms
• 2 stalks celery (cut into ¾-inch slices)
• 1 cup chicken broth
• ⅓ cup heavy cream
• Kosher salt
• Freshly ground black pepper
• Parsley (chopped, for optional garnish)
• Egg noodles (for serving)

Instructions

1. Pound meat slices to ⅓-inch thickness with a meat mallet (place in a ziplock bag or cover with plastic wrap to avoid splatters.
2. Season both sides of the meat with salt and pepper.
3. In a large skillet, melt one tablespoon of butter. Saute about half the meat, until browned on each side. Remove to plate while you cook the other half, using another tablespoon of butter. Remove the remaining pork to a plate.
4. Add 2 more tablespoons of butter to the pan and add mushrooms and celery. Season with salt and pepper and saute until the mushrooms are lightly browned.
5. Add chicken broth and cook till the liquid reduces about 5 minutes. Add cream and heat until warm. Add parsley if using and adjust seasonings if necessary.
6. Return the meat to the pan and gently toss to coat the pork with cream sauce. Serve immediately over rice or buttered noodles.

Notes

Recipe adapted from Martha Stewart.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 207Total Fat: 14gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 64mgSodium: 345mgCarbohydrates: 10gFiber: 1gSugar: 2gProtein: 10g

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