This was my second time using the recipe and my dinner guests raved about it. I think the flavor of the shallots makes a big difference in the sauce - it's worth a trip to the grocery store to buy some. I did use Dijon mustard this time instead of whole-grain and either works. The recipe is good when you have to hold the meal while everyone gathers. Pause just before adding the sour cream to the sauce. You can hold the pork chops in a covered baking dish and leave the sauce in the pan for a good while. The pork chops will finish coming to proper temp without getting dry. Quickly reheat the sauce, add sauteed mushrooms and sour cream, and then serve. Fantastic dinner!
Pork Scaloppine with Mustard Pan Sauce and Baby Carrots
More From Cooking Light
- Calories: 261
- Fat: 10.9g
- Saturated fat: 2.4g
- Monounsaturated fat: 6g
- Polyunsaturated fat: 1.9g
- Protein: 25.8g
- Carbohydrate: 13.9g
- Fiber: 3.8g
- Cholesterol: 78mg
- Iron: 2.4mg
- Sodium: 651mg
- Calcium: 64mg
- 1 pound baby carrots, halved lengthwise
- 1 tablespoon olive oil
- 1/2 teaspoon salt, divided
- 3/4 teaspoon freshly ground black pepper, divided
- 1 (1-pound) pork tenderloin, trimmed, cut crosswise into 12 pieces, and pounded to 1/4-inch thickness
- 1 tablespoon canola oil, divided
- 1/4 cup minced shallots
- 2 teaspoons minced fresh garlic
- 1/2 cup unsalted chicken stock (such as Swanson)
- 2 tablespoons whole-grain Dijon mustard
- 3 tablespoons reduced-fat sour cream
- 1 tablespoon chopped fresh flat-leaf parsley
- 1. Preheat oven to 450°.
- 2. Combine carrots and olive oil on a jelly-roll pan; toss to coat. Sprinkle with 1/4 teaspoon salt and 1/2 teaspoon pepper. Bake at 450° for 20 minutes or until tender, stirring after 10 minutes.
- 3. Sprinkle pork evenly with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper. Heat a large skillet over medium-high heat. Add 1 teaspoon canola oil; swirl to coat. Add 6 cutlets; cook 2 minutes on each side or until done. Remove from pan; keep warm. Repeat procedure with 1 teaspoon canola oil and remaining pork.
- 4. Return skillet to medium-high heat. Add remaining 1 teaspoon canola oil to pan; swirl to coat. Add shallots and garlic to pan; cook 2 minutes, stirring occasionally. Add stock and mustard; cook 1 minute, scraping pan to loosen browned bits. Stir in sour cream; cook 1 minute. Serve pork with sauce and carrots. Sprinkle with parsley.
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.
Only you will be able to view, print, and edit this note.Add Note
More Recipes Like This