Pork Scaloppine With Wild Mushrooms Recipe

Name: Pork Scaloppine With Wild Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup chicken broth (i use low fat, low sodium); 1 tablespoon stone ground dijon mustard; 1 tablespoon tomato paste; 2 teaspoons Worcestershire sauce; 1 1/2 teaspoons cornstarch; 1 tablespoon margarine, divided (Becel); 1/2 lb mushroom, sliced (such as oyster, portobello or button); 1/2 lb thin pork scallopini (should be about 1/4 inch thick); paprika; salt & freshly ground black pepper; 2 tablespoons light sour cream (i use no fat, same taste); chopped chives (to garnish) or parsley (to garnish)

Servings: persons

1/2 cup chicken broth (i use low fat, low sodium)
1 tablespoon stone ground dijon mustard
1 tablespoon tomato paste
2 teaspoons Worcestershire sauce
1 1/2 teaspoons cornstarch
1 tablespoon margarine, divided (Becel)
1/2 lb mushroom, sliced (such as oyster, portobello or button)
1/2 lb thin pork scallopini (should be about 1/4 inch thick)
paprika
salt & freshly ground black pepper
2 tablespoons light sour cream (i use no fat, same taste)
chopped chives (to garnish) or parsley (to garnish)

1
Whisk together chicken broth, mustard, tomato paste, Worcestershire sauce and cornstarch; set aside.
2
In a large nonstick frypan, melt half the margarine over medium high heat.
3
Add mushrooms; cook, stirring frequently, until mushrooms are tender and golden brown, 6 to 8 minutes.
4
Set aside in a bowl.
5
Lightly season both sides of pork with paprika, salt and pepper.
6
Melt remaining margarine in frypan over medium high heat.
7
Add pork and cook, 2 to 3 minutes each side, until just a hint of pink remains inside.
8
Remove from pan and set aside with mushrooms.
9
Stir broth mixture then add to pan, stirring until mixture boils and thickens slightly, 30 to 60 seconds.
10
Remove from heat and stir in sour cream.
11
Return mushrooms and pork to frypan, turning to coat with sauce.
12
Gently heat through if necessary.
13
Serve immediately, sprinkled with chives.

226

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 cup chicken broth (i use low fat, low sodium), 1 tablespoon stone ground dijon mustard, 1 tablespoon tomato paste, 2 teaspoons Worcestershire sauce, and more.

Yes, Pork Scaloppine With Wild Mushrooms falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pork Scaloppine With Wild Mushrooms

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions