Pork Scallopini

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.

Pork Scallopini

Ingredients:

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.

Enjoy.

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Pineapple Pork Chops

Breaded pork chops topped with pineapples and baked until golden.  Served with pineapple sweet and sour dipping sauce.

When I was growing up, my favorite way to have pork chops was a recipe my mom had for peachy pork chops.  That recipe used canned peaches and shake n bake.  This recipe is reminiscent of my old favorite but uses fresh pineapple, which is very easy to find here in Hawaii, for a Hawaiian flare. 

Ingredients:

3 porkchops
1 cup seasoned bread crumbs
1/2 cup pineapple puree
3 pineapple rings


Soak the pork chops in the pineapple puree (pineapple juice would work too if you use canned pineapple, I just pureed some of the fresh pineapple) for a couple of minutes while preparing the bread crumbs.

Place the bread crumbs in a large bag (I used plain bread crumbs so I seasoned them with about 1 Tbsp garlic powder, 2 tsp thyme,  salt and pepper to taste).

Coat the pork chops on all sides with the puree, and drop one at a time into the bread crumbs and shake.  Shake until the pork chop is thoroughly coated in bread crumbs.  Then shake off excess crumbs and place on a baking sheet (a broiler pan or a rack on the baking sheet is a good idea to keep the crust crispy, I made a makeshift wavy pan with aluminum foil so excess juice would drip away from the chops).  Repeat with each pork chop.

Lay a piece of pineapple on top of each pork chop and bake in a 400F oven for 40-50 minutes.

Serve with sweet and sour sauce and sides of your choice (I served with roasted potatoes and carrots, green bean salad, and pineapple salad).

Pineapple sweet and sour sauce:

1/2 cup pineapple puree
1/4 cup ketchup
1 Tbsp brown sugar
1 Tbsp cider vinegar

Combine all ingredients in a small sauce pan over low heat.  Cover until heated through, then pour into individual bowls for dipping.

Enjoy

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