Pork Scaloppine With Mustard And Rosemary Recipes

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PORK SCALOPPINE



Pork Scaloppine image

Butter, white wine, capers, and fresh rosemary and sage make an unbelievable pan sauce for tender pork loin in this traditional Roman dish.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 40m

Number Of Ingredients 10

1 1/2 pounds pork loin, cut crosswise into 6 slices
Coarse salt and freshly ground pepper
All-purpose flour, for dredging
2 tablespoons extra-virgin olive oil, divided, plus more for drizzling
3 tablespoons unsalted butter, divided
1 tablespoon salt-packed capers, rinsed and chopped
1 tablespoon chopped fresh rosemary leaves
1 tablespoon chopped fresh sage leaves
1/2 cup dry white wine
4 cups arugula, tough stems trimmed

Steps:

  • Pound pork slices to 3/8 inch thick, season with salt and pepper, and dredge in flour, shaking off excess. Transfer to a wire rack, and let stand 10 minutes.
  • Heat 1 tablespoon oil in a large saute pan over medium-high heat, and then add 1 tablespoon butter and melt, swirling to coat bottom of pan. Add 3 pork slices in a single layer and cook, flipping once, until both sides are golden brown and pork is cooked through, about 4 minutes total. Transfer to a serving platter and loosely cover with foil. Repeat.
  • Add capers and herbs and cook over medium-high heat, stirring, just until fragrant, less than 30 seconds. Add wine and cook until reduced by half. Stir in remaining tablespoon butter and pour sauce over pork. Add arugula to platter and drizzle with oil.

SPEEDY PORK SCALOPPINI



Speedy Pork Scaloppini image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 16m

Yield 4 servings

Number Of Ingredients 16

4 pork breakfast chops (thin-cut boneless pork chops), pounded thin
Kosher salt and freshly ground black pepper
1 tablespoon whole milk
2 large eggs, beaten
Heaping 1/2 cup plus 2 tablespoons all-purpose flour
2/3 cup Italian-style panko breadcrumbs
3 tablespoons olive oil
6 tablespoons salted butter
1 tablespoon drained capers
2/3 cup white wine
1/3 cup chicken stock
1 lemon, halved (1 half juiced;1 half cut into wedges)
2 cups arugula
1 tablespoon lemon juice
2 tablespoons shaved Parmesan
2 tablespoons chopped fresh parsley

Steps:

  • For the chops: Heat a heavy-bottomed skillet over medium heat. Season the pork chops with salt and pepper. Set aside.
  • Mix together the milk and eggs in a shallow dish. Place a heaping 1/2 cup of flour onto a plate, add a pinch of salt and pepper and mix through. Add the panko to another plate and season with a pinch of salt and pepper.
  • Bread the pork by dredging each chop first in the seasoned flour, shaking off the excess. Next, transfer to the egg/milk mixture, coating both sides. Then, cover with the seasoned panko. Set aside.
  • Add the oil and 3 tablespoons of the butter to the skillet. Add the breaded chops and cook until golden and crisp, 2 to 2 1/2 minutes per side. Remove to paper towel-lined plate.
  • Without cleaning the skillet, carefully add the capers and remaining 3 tablespoons butter, allowing the butter to melt. Sprinkle the remaining 2 tablespoons of flour over the melted butter and cook, stirring, for 30 seconds. Add the wine and stock and bring to a boil. Simmer until the sauce begins to thicken, about 2 minutes. Add 1 tablespoon of the lemon juice (or more to taste) and adjust the seasoning.
  • For serving: Place the arugula on a platter and drizzle with the lemon juice. Shingle the pork chops on top. Drizzle the sauce over the pork chops and finish with the shaved Parmesan and parsley. Serve with the remaining lemon wedges and any extra sauce on the side.

ROSEMARY PORK TENDERLOIN



Rosemary Pork Tenderloin image

Provided by Claire Robinson

Categories     main-dish

Time 1h55m

Yield 6 servings

Number Of Ingredients 6

1/3 cup Dijon mustard
2 tablespoons freshly ground black pepper
1 tablespoon freshly chopped rosemary leaves, plus 4 sprigs rosemary, with hard woody stems
5 large garlic cloves, 2 cloves minced, 3 cloves smashed
2 pork tenderloins, about 1-pound each
4 slices maple bacon

Steps:

  • In a small bowl, whisk together the Dijon mustard, fresh ground black pepper, chopped rosemary, and minced garlic and mix well. Rub the mustard mixture over the surface of the tenderloins and wrap in plastic wrap. Marinate in the refrigerator for 1 hour.
  • Preheat oven to 375 degrees F.
  • Place rosemary sprigs and smashed garlic in the center of a roasting pan. Remove the plastic wrap from the tenderloins and top each with 2 slices of maple bacon. Tie with kitchen twine to secure bacon strips.
  • Place the roasting pan in the oven and bake for 25 to 30 minutes or until an instant-read thermometer, inserted in the tenderloins, registers 160 degrees F. Remove from oven when desired doneness is reached and let sit for 5 to 10 minutes on a cutting board. Remove kitchen twine, slice and serve with your favorite sides. Garnish with the rosemary sprigs and garlic. Enjoy!

MUSHROOM PORK SCALLOPINI



Mushroom Pork Scallopini image

Tender pork has fantastic flavor when coated with a buttery sauce seasoned with garlic and herbs. This serves a lot, so I make it often for company. -Carol Ebner, Fort Dodge, Iowa

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 10 servings.

Number Of Ingredients 13

3 to 4 pork tenderloins (about 1 pound each), cut into 1-inch slices
1 cup all-purpose flour
1/4 cup butter, cubed
1/4 cup canola oil
1 cup white wine or chicken broth
1/2 cup water
1 large onion, chopped
1 to 2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon each dried thyme, oregano and rosemary, crushed
1 pound fresh mushrooms, sliced
Hot cooked fettuccine

Steps:

  • Dredge pork slices in flour. In a large skillet, heat butter and oil. Brown pork on both sides in batches; remove and keep warm. Stir in the wine, water, onion, garlic and seasonings into drippings. Return pork to skillet, layering if necessary. Top with mushrooms., Cover and cook on low heat for 15-20 minutes or until meat is no longer pink. Serve with fettuccine.

Nutrition Facts :

BROILED SCALOPPINE OF PORK WITH MUSTARD SAUCE



Broiled Scaloppine of Pork With Mustard Sauce image

Provided by Pierre Franey

Categories     dinner, easy, quick, main course

Time 25m

Yield 4 servings

Number Of Ingredients 12

8 thin, boneless slices of pork loin
2 tablespoons Dijon-style mustard
1 tablespoon whole mustard seeds
2 teaspoons finely minced garlic
1 teaspoon ground cumin
Salt to taste if desired
Freshly ground pepper to taste
1/8 teaspoon dried hot red pepper flakes
1 teaspoon Worcestershire sauce
2 teaspoons freshly squeezed lemon juice
1/3 cup dry white wine
2 tablespoons olive oil

Steps:

  • Preheat charcoal grill or broiler.
  • Put the pork in a flat dish.
  • Blend the mustard, mustard seeds, garlic, cumin, salt, pepper, pepper flakes, Worcestershire sauce, lemon juice, wine and oil and pour the mixture over the pork. Let stand 15 minutes or until ready to cook.
  • Put the slices in one layer on the charcoal grill or, to broil, place them on a rack about 4 inches from the source of heat. If the grill is used, lower the cover. Whichever technique is used, cook the slices on one side about 5 minutes. Turn the slices and cook about 4 minutes on the other side.

Nutrition Facts : @context http, Calories 150, UnsaturatedFat 8 grams, Carbohydrate 3 grams, Fat 11 grams, Fiber 1 gram, Protein 7 grams, SaturatedFat 2 grams, Sodium 161 milligrams, Sugar 1 gram, TransFat 0 grams

MUSTARD & ROSEMARY PORK CHOPS



Mustard & rosemary pork chops image

Marinate these succulent pork chops in mustard, rosemary and garlic, then griddle for 10 minutes for a quick dinner. They're also a great addition to a barbecue

Provided by Good Food team

Categories     Dinner, Lunch, Main course

Time 15m

Number Of Ingredients 6

2 tbsp mild mustard (preferably German, but French is fine)
3 tbsp olive oil
1 fat garlic clove , thinly sliced
2 sprigs of rosemary , leaves stripped
1 tbsp sherry or balsamic vinegar
4 pork shoulder or spare rib chops, about 200g/8oz each

Steps:

  • Mix together the mustard, oil, garlic, rosemary leaves, vinegar and a little black pepper. Tip into a large food bag then add the pork chops. Rub together, seal and marinate for 3 hrs.
  • Drain the chops of their marinade. This can then be squeezed out of the bag and mixed with a little cold water until runny. To cook on a griddle, heat the griddle pan until a good heat rises and cook for 10 mins, turning once or twice. As they cook, brush occasionally with the marinade juices. Remove from the heat and season with salt. To help the meat relax a little, leave it loosely covered with foil for about 10 mins before serving.

Nutrition Facts : Calories 506 calories, Fat 37 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 2 grams carbohydrates, Fiber 1 grams fiber, Protein 42 grams protein, Sodium 1.07 milligram of sodium

PORK SCALOPPINE WITH MUSHROOMS AND MARSALA



Pork Scaloppine with Mushrooms and Marsala image

Categories     Sauce     Mushroom     Pork     Side     Fry     Marsala     Boil

Yield makes 12 scaloppine, serving 6

Number Of Ingredients 15

2 1/4 pounds (or a little more) boneless center-cut pork loin
2 teaspoons coarse sea salt or kosher salt, or to taste
Freshly ground black pepper to taste
1/2 cup all-purpose flour or more
6 tablespoons extra-virgin olive oil, or more if needed
5 tablespoons butter, or more if needed
2 tablespoons finely chopped shallots
3 fresh sage leaves
2 cups sliced fresh mushrooms (a single variety such as porcini, shiitake, cremini, white mushrooms, or a mixture)
1 cup dry Marsala
1 cup light stock (chicken, turkey, or vegetable broth), or more if needed
2 tablespoons chopped fresh Italian parsley
Recommended Equipment
A meat mallet
A heavy-bottomed skillet or sauté pan, 14 inches in diameter

Steps:

  • Trim the pork loin, leaving only a thin layer of fat, and cut it crosswise into twelve equal slices. Using a meat mallet (or other heavy implement), flatten and spread the slices into scaloppine about 1/4 inch thick. Season lightly on both sides with salt and freshly ground pepper. Dredge the scaloppine in the flour, coating both sides, and shake off the excess.
  • Meanwhile, put 4 tablespoons of the olive oil and 2 tablespoons of the butter in the skillet, set over medium-high heat. When the butter begins to bubble, lay four or more scaloppine in the skillet-as many as can lie flat without crowding-and let them sizzle in place until the underside is opaque and tinged with brown, about 3 minutes. Flip them over and color the second side for a couple of minutes; then lift out the slices, let the fat drain off, and put them on a platter. Add a bit more olive oil and/or butter to the skillet if it seems dry, and fry the rest of the scaloppine in the same way.
  • When all of the pork is browned, pour off the frying oil but leave any crusty caramelization in the skillet. Put in the remaining 2 tablespoons of olive oil and 3 tablespoons of butter, and return to medium-high heat. When the butter is foaming, drop in the shallots and sage leaves, and cook, stirring, for a minute. Scatter the sliced mushrooms in the pan, season with 1/2 teaspoon salt, and stir continuously as the mushrooms sizzle and start to release their juices. Cook, tossing and stirring, until the moisture has evaporated and the mushroom slices are shrunken, soft, and caramelized, 6 minutes or more.
  • Pour in the Marsala, raise the heat, and stir until it boils. Let the wine bubble and reduce for a minute or two, then stir in the stock. Bring to a boil, and cook at a gentle bubbling pace until the sauce is slightly viscous but loose, about 5 minutes. Season to taste with salt and freshly ground pepper.
  • One by one, slide the scaloppine into the simmering sauce, and pour in any juices accumulated on the platter. Shake the pan, spoon sauce over the scaloppine, and flip them over once or twice, until they are heated through and glistening with sauce on both sides. If the sauce is too dense to coat all the meat, loosen it with a bit of stock. Turn off the heat, sprinkle the parsley all over, and serve.

HONEY-MUSTARD PORK SCALLOPINI



Honey-Mustard Pork Scallopini image

This is one of the quickest main-dish entrees I have...and one of the most delicious. My family loves honey and mustard. Paired with crispy pork, it's even more mouthwatering. Pounding the boneless chops tenderizes them and makes them cook quickly. It's wonderful to have something as tasty as this when time is short.-Stephanie Moon, Boise, Idaho

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 7

4 boneless butterflied pork chops (4 ounces each)
2 tablespoons honey
2 tablespoons spicy brown mustard
1/3 cup crushed Ritz crackers (about 8 crackers)
1/3 cup dry bread crumbs
1 tablespoon canola oil
1 tablespoon butter

Steps:

  • Flatten pork to 1/8-in. thickness. In a small bowl, combine honey and mustard; brush over both sides of pork. In a shallow bowl, combine cracker and bread crumbs; add pork and turn to coat. , In a large skillet, cook pork over medium heat in oil and butter for 2-3 minutes on each side or until crisp and juices run clear.

Nutrition Facts : Calories 206 calories, Fat 10g fat (3g saturated fat), Cholesterol 21mg cholesterol, Sodium 274mg sodium, Carbohydrate 20g carbohydrate (9g sugars, Fiber 0 fiber), Protein 7g protein.

HONEY-MUSTARD PORK SCALOPPINE



Honey-Mustard Pork Scaloppine image

A quick and easy main-dish entree flavored with honey and spicy brown mustard. Pounding the boneless chops tenderizes them and makes them cook quickly. From Taste of Home's The Busy Family Cookbook.

Provided by Crafty Lady 13

Categories     Pork

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

4 butterflied boneless pork chops
2 tablespoons honey
2 tablespoons spicy brown mustard
1/3 cup crushed butter flavored cracker
1/3 cup dry breadcrumbs
1 tablespoon vegetable oil
1 tablespoon butter

Steps:

  • Flatten pork to 1/8-inch thickness. In a small bowl, combine honey and mustard; brush over both sides of pork. In a shallow bowl, combine cracker and bread crumbs; add pork and turn to coat.
  • In a large skillet, cook pork over medium heat in oil and butter for 2 - 3 minutes on each side or until crisp and juices run clear.

Nutrition Facts : Calories 436.5, Fat 21, SaturatedFat 7.2, Cholesterol 131.6, Sodium 302.9, Carbohydrate 18.2, Fiber 0.8, Sugar 9.6, Protein 41.7

PORK SCALOPPINE WITH SUN-DRIED TOMATOES AND ROSEMARY



Pork Scaloppine with Sun-Dried Tomatoes and Rosemary image

Categories     Pork     Tomato     Low Carb     Low Fat     Rosemary     Pork Tenderloin     Bon Appétit

Yield Makes 2 servings

Number Of Ingredients 7

8 ounces pork tenderloin, well trimmed
8 sun-dried tomatoes (not packed in oil)
2 teaspoons olive oil
2 large garlic cloves, thinly sliced
2 tablespoons dry white wine
1/2 cup canned unsalted chicken broth
1/4 teaspoon minced fresh rosemary

Steps:

  • Cut tenderloin into 1-inch-thick pieces. Place 1 piece between 2 sheets of waxed paper. Pound pork with mallet or small heavy flat-bottomed saucepan until flattened to thickness of 1/4 inch. Repeat with remaining tenderloin.
  • Place sun-dried tomatoes in small bowl. Add enough boiling water to cover tomatoes. Let stand until tomatoes are soft, approximately 5 minutes. Drain and slice tomatoes.
  • Heat oil in heavy large skillet over medium-high heat. Add pork in batches and fry until just cooked, turning once, about 4 minutes. Transfer pork to plate; cover with foil and keep warm. Add garlic to skillet and sauté 1 minute. Stir in wine and broth and simmer until reduced by 1/2, about 2 minutes. Mix in rosemary and tomatoes. Pour tomato mixture over pork and serve.

PORK SCALOPPINE WITH MUSTARD AND ROSEMARY



Pork Scaloppine With Mustard and Rosemary image

Make and share this Pork Scaloppine With Mustard and Rosemary recipe from Food.com.

Provided by Spankie

Categories     Pork

Time 35m

Yield 4 serving(s)

Number Of Ingredients 15

1 lb pork tenderloin
1/3 cup all-purpose flour
1/2 teaspoon black pepper
1/4 teaspoon salt
2 tablespoons butter
1 tablespoon olive oil
1 cup fresh mushrooms, sliced
1 tablespoon fresh rosemary, snipped or 1 teaspoon dried rosemary, crushed
2 garlic cloves, minced
3/4 cup chicken broth
2 tablespoons dijon-style mustard
1 teaspoon lemon peel, finely shredded
1 tablespoon lemon juice
lemon wedge (to garnish) (optional)
fresh rosemary sprig (to garnish) (optional)

Steps:

  • Trim any excess fat from meat. Cut meat crosswise into 1/2" slices. Place each slice between two pieces of plastic wrap. Using the heel of your hand, press lightly to 1/8" thickness; remove plastic wrap.
  • In a shallow dish, combine flour, pepper and salt. Dip meat into flour mixture, turning to coat.
  • In a large skillet, heat butter and oil over medium-high heat. Add half of the meat; reduce heat to medium. Cook for 2 to 3 minutes or until meat is slightly pink in center and coating is golden brown, turning once. Remove meat, reserving drippings in the skillet. Cover meat and keep warm in 300F oven. Repeat with remaining meat.
  • Add mushrooms, rosemary and garlic to the reserved drippings. Cook and stir just until mushrooms are tender.
  • Add chicken broth, scraping up any browned bits from bottom of skillet. Bring to boiling; reduce heat. Simmer gently about 5 minutes or until reduced by half. Stir in mustard, lemon peel and lemon juice; heat through.
  • Serve the mushroom mixture over meat. If desired, garnish with lemon wedges and additional fresh rosemary.

Nutrition Facts : Calories 288.5, Fat 15.7, SaturatedFat 6.3, Cholesterol 90.1, Sodium 386.6, Carbohydrate 9.8, Fiber 0.7, Sugar 0.6, Protein 26

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From ricardocuisine.com


BROILED SCALOPPINE OF PORK WITH MUSTARD SAUCE FOOD
8 thin, boneless slices of pork loin: 2 tablespoons Dijon-style mustard: 1 tablespoon whole mustard seeds: 2 teaspoons finely minced garlic: 1 teaspoon ground cumin: Salt to taste if desired: Freshly ground pepper to taste: 1/8 teaspoon dried hot red pepper flakes: 1 teaspoon Worcestershire sauce: 2 teaspoons freshly squeezed lemon juice: 1/3 ...
From wikifoodhub.com


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