Thinly sliced pork served with a white wine mushroom sauce.
When planning dinner I had only one pork chop that needed to feed two. Luckily the pork chop was thick (at least 1 inch). What I decided to do was cut this pork chop into 4 thin slices and make scallopini. It turned out great. I sauteed the pork then reheated it in a white wine mushroom sauce. To make sure we had plenty I served this with Wild Rice Cherry Pecan Salad, mashed sweet potatoes (they are under the pork in the center of the plate), and steamed broccoli. It turned out to be quite a large meal. My husband and I enjoyed it and stuffed ourselves on only one pork chop.
4 thin slices of pork (about 1/4 inch thick)
flour for dredging
1-2 Tbsp canola oil
1 Tbsp butter
1 onion, chopped
1 Tbsp garlic, minced
20 mushrooms, sliced (about 2 cups)
1 cup white wine
1 lemon, juice
salt and pepper to taste
Season both sides of the pork slices with salt and pepper and dredge in flour. Shake off excess flour and fry the pork in oil, over medium high heat, in a large saute pan. Since the pork is thin it only takes a couple of minutes per side.
Remove the pork from the pan, set aside, and keep warm. Pour out excess oil from saute pan.
Saute onions, in butter, in the same pan. When onions start to soften add mushrooms and garlic. Add salt and pepper to taste. Cook until the mushrooms have softened then pour in the wine.
Let wine reduce by about half and then add in the fresh lemon juice. Return the pork to the pan until just reheated and serve immediately.
Makes 2 servings.
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