Pork Scaloppine with Mustard Pan Sauce and Baby Carrots delivers a flavorful, all-in-one meal in under an hour.
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
How to Make It
Preheat oven to 450°.
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.
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.
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.
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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!
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.
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.
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.
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.
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.
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.