Pork Scaloppini with Mushrooms
Filed under
Pork
Servings: 4
Ingredients
- 4 Pork chop, boneless loin chops, 6 ounces each
- 1/2 cup Flour, all-purpose
- 1 1/2 tsp Kosher salt, plus more to taste
- 1/2 tsp Black pepper, freshly ground, plus more to taste
- 3 tbsp Vegetable oil
- 2 tbsp Unsalted butter
- 1/2 lb Mushroom, white, thinly sliced
- 1/4 cup Marsala wine
- 1 1/2 cup Chicken stock, preferably homemade
- 2 tbsp Sour cream
- 2 tbsp Chives, fresh, snipped
Directions
- Sprinkle a little water on a large sheet of plastic wrap, lay 2 chops on it and sprinkle again. Cover with more plastic and pound to about 1/4 inch thick. Repeat with the other 2.
- Mix the flour with the salt and pepper in a pie plate. Heat half the oil in a large skillet over medium-high heat until almost smoking. Coat half the pork in the flour, shake off the excess and cook until lightly browned and cooked through, 3 to 4 minutes per side. Cover loosely with foil and repeat with the remaining oil and pork.
- Melt the butter in the skillet until foamy. Cook the mushrooms, stirring often, until almost all their liquid has evaporated, about 5 minutes.
- Add the Marsala, raise the heat to high and cook until almost evaporated. Add the stock and simmer 3 minutes. Return the pork and simmer, turning often, until warmed through and the sauce thickens, about 2 minutes.
- Move the pork to warm plates. Stir the sour cream and chives into the sauce, season with salt and pepper and spoon over the pork.