Pork Scaloppine with Mustard Pan Sauce and Baby Carrots

  • LadyJane10 Posted: 02/25/14
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    Awesome meal. Everyone in the house absolutely loved the pork and sauce. The carrots were a hit too!

  • sekhmetgoddess Posted: 08/27/13
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    This was very good. Easy to make and very tasty.

  • Denise001 Posted: 01/28/14
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    Used bone-in chops, Brussels sprouts instead of the carrots. Added a bit of wine wine to the stock and a small handful of sliced mushrooms as another reviewer suggested and used fresh sage since I didn't have parsley. A good, solid weeknight meal that came together effortlessly and tasted like I spent much more time putting it together. Will definitely make it again.

  • nola0107 Posted: 01/06/14
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    This was quite good for a weeknight meal, but nothing spectacular and won't be going into the regular rotation. I thought the sauce could have used something more. The carrots were really good except I roasted mine a total of 16 minutes and had stirred them after 10, and they were over done. I followed the recipe exactly. Served it with couscous.

  • carolfitz Posted: 03/24/14
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    Very good, no big-bucks ingredients and superfast. Skipped the parsley, added 2tbs chopped sage to the shallots & garlic, otherwise made pork to recipe. Served with the baked carrots & an orzo-mushroom pilaf. Nice weeknight supper.

  • lynn770 Posted: 09/17/13
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    My husband really like this one. I had the same issue with the sour cream and my pan being a little too hot. The sauce was a little too mustardy to me so I may cut the mustard back a little next time. I made it with the dinner rolls with honey-orange butter as pictured in the cooking light mag and used the rest of the orange and some of the other same ingredients to make a vinaigrette for a mixed green salad instead of the carrots since DH won't eat cooked carrots. I will definitely make this dinner again! Edited to say: Just reheated this for lunch the next day. Yum! the 2nd time around and the sauce doesn't taste too mustardy today so I think I will leave it alone.

  • Jennylfisher Posted: 09/15/13
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    I loved the recipe and thought it was quick and had an excellent flavor, but when I added the sour cream to finish the sauce, it curdled a little because the pan temp was too hot. I would recommend letting the pan cool down a little (switching the burner to a low heat) before adding in the sour cream. Definitely a recipe that will be a regular in our house.

  • steponme Posted: 09/26/13
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    Enjoyed this dish, especially the sauce. I Did make some slight changes; used nonfat greek yogurt instead of sour cream and I had a little fresh broccoli in the refrigerator, threw that in and roasted it with the carrots. Rounded out the meal with CL Avocado-Butter Lettuce Salad. Great low carb meal.

  • daneanp Posted: 02/09/14
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    Superb. DH doesn't care for cooked carrots, so we substituted cauliflower (which is so awesome oven-roasted). Didn't make for a very colorful plate, but it made up for it with the fantastic sauce. Will definitely make this again. Served with garlic mashed potatoes.

  • cgretkie69 Posted: 10/30/13
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    Easy and very flavorful.

  • kayakGirl21 Posted: 12/10/13
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    This was really good and my 5 & 2 year old liked it too, easy for a week night meal. I had some cauliflower so I added that to the carrots to roast. I also had some mushrooms and added them to the sauce like another reviewer did. Will definitely be making again.

  • lvbum115 Posted: 09/26/13
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    Made this for dinner tonight. I had to sub onions for shallot, but we couldn't tell the difference. The sauce was really yummy and I loved the roasted baby carrots. I did turn the heat down before adding the sour cream and had no problems.

  • mack05482 Posted: 08/21/13
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    so easy and delicious! did not change a thing and it was wonderful

  • acoontz Posted: 09/29/13
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    We really liked this dish. I added some sweet potato fingerlings (cut in half) to the carrots. Substituted red onion for the shallots. Didn't have any issues with the sour cream.

  • NCfromOhio Posted: 09/06/14
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    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!

  • acmeinecke Posted: 10/29/13
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    I made this for the first time tonight. My husband and I are not big fans of pork, but we have it once in awhile to add variety to our menu. This, however, is one of our new favorite dishes! It was pretty easy to make. The only variation I made was using plain Greek yogurt in place of sour cream. Also, I had already turned down my stove to medium to sauté the shallots since I was concerned I would burn them while I was attending to the carrots and getting the mustard/broth ready, so by the time I put in the yogurt, it melted perfectly. I roasted small quartered red potatoes with the carrots to make this a more filling meal.

  • jillcurryiniowa Posted: 01/04/14
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    This was delicious! Used a pork loin from Trader Joes. Served with mashed potatoes and roasted carrots. The sauce was outstanding. I used plain Greek yogurt instead of sour cream. My husband raved about the sauce and my 7 and 9- year old boys liked the pork, sans sauce. Will make again. The sauce would pair well with chicken or steak and was great on the potatoes.

  • darmonty Posted: 10/08/13
    Worthy of a Special Occasion

    This was a delicious. I let pan cool down before adding sour cream after reading reviews. Also added sautéed mushrooms to sauce and broccoli to the roasted carrots. Delicious!

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