Make these chops to star in your family's
next dinnertime production. Serve with sauteed mixed vegetables
and good fresh bread. perfect for a special dinner. Serve with
baked sweet potatoes and buttered snow peas.
Pork Scaloppine
With Mushroom Cream Sauce
4 boneless pork chops,
3/4-inch thick, butterflied
2 tablespoons all-purpose flour
1/8 teaspoon salt
Dash ground black pepper
1 large egg
2 tablespoons water
1/2 cup fine dry bread crumbs
3 tablespoons butter
1 1/2 cups sliced fresh mushrooms
1 green onion, chopped
3/4 cup chicken broth
1 tablespoon all-purpose flour
1/2 cup heavy cream
1/8 teaspoon ground black pepper
1/8 teaspoon ground nutmeg
Few dashes ground red pepper (cayenne)
Use a meat mallet to pound
each butterflied chop to 1/4-inch thickness. Combine 2 tablespoons
flour, salt and black pepper in shallow dish. Use fork to beat
together egg and water in another shallow dish. Place bread crumbs
in third shallow dish. Dip pork chop in the flour mixture, turning
to coat. Dip in the egg mixture, turning to coat; dip in the
bread crumbs, turning to coat. Lay coated pork chop on waxed
paper. Repeat with remaining pork chops.
For mushroom cream sauce,
melt 1 tablespoon of the butter in medium saucepan over medium
heat. Cook mushrooms and green onion in hot butter until tender.
Stir together chicken broth and the 1 tablespoon flour in small
bowl; stir into mushroom mixture in saucepan. Cook and stir until
thickened and bubbly. Cook 1 minute more. Stir in heavy cream,
1/8 teaspoon black pepper, nutmeg and ground red pepper. Heat
through. Remove from heat; cover to keep warm.
Melt another 1 tablespoon
of butter in large skillet over medium heat. Cook 2 coated pork
chops in hot butter for 3-4 minutes or until brown and tender,
turning once. Remove to serving platter. Cover to keep warm.
Add remaining 1 tablespoon butter to skillet. Cook remaining
pork chops in hot butter for 3-4 minutes or until brown and tender,
turning once. To serve, spoon mushroom cream sauce over pork
chops.
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