Rating: 4.5 stars
21 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 7
  • 5 star values: 13

Pork Scaloppine with Mustard Pan Sauce and Baby Carrots delivers a flavorful, all-in-one meal in under an hour.

Kimberly Holland
Kimberly Holland
Recipe by Cooking Light September 2013

Gallery

Credit: Brian Woodcock; Styling: Cindy Barr

Recipe Summary

Yield:
Serves 4 (serving size: 3 ounces pork, about 2 tablespoons sauce, and about 6 carrot halves)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450°.

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  • 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.

Chef's Notes

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.

Nutrition Facts

261 calories; fat 10.9g; saturated fat 2.4g; mono fat 6g; poly fat 1.9g; protein 25.8g; carbohydrates 13.9g; fiber 3.8g; cholesterol 78mg; iron 2.4mg; sodium 651mg; calcium 64mg.
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