This was very good. Easy to make and very tasty.
Pork Scaloppine with Mustard Pan Sauce and Baby Carrots
sekhmetgoddess Posted: 08/27/13
lynn770 Posted: 09/17/13
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
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
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.
cgretkie69 Posted: 10/30/13
Easy and very flavorful.
lvbum115 Posted: 09/26/13
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
so easy and delicious! did not change a thing and it was wonderful
acoontz Posted: 09/29/13
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.
acmeinecke Posted: 10/29/13
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.
darmonty Posted: 10/08/13
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!