Breadedporkscallopinewithmushroomsauce Recipes

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EASY PORK WITH HOISIN SAUCE

Provided by Aida Mollenkamp

Categories     main-dish

Time 18m

Yield 4 servings

Number Of Ingredients 10



Easy Pork with Hoisin Sauce image

Steps:

  • Trim excess fat and silverskin from tenderloin. Cut into 1-inch pieces, pat with paper towels, rub with some sesame oil, and season with salt and freshly ground black pepper.
  • Place a medium skillet over medium high heat, add 1 tablespoon sesame oil. When oil shimmers, add pork and cook until browned and cooked partially, about 2 to 3 minutes per side.
  • Remove pork to a plate, return skillet to stove, and add garlic. When garlic is fragrant, add green beans and stir occasionally until browned, about 3 minutes. Add sherry and hoisin, stir to combine, and cook until beans are tender and sauce is reduced slightly and sherry smell is cooked off, about 4 minutes. Return pork to pot, turn to coat in sauce, season with salt and freshly ground black pepper. Sprinkle with sesame seeds and green onions, if using, and serve over rice.

1 pound pork tenderloin
1 tablespoon toasted sesame oil
Salt and pepper
4 medium garlic cloves, smashed
12 ounces green beans, cut into 1-inch lengths
1/4 cup dry sherry or shaoxing wine
1/4 cup hoisin sauce
Toasted sesame seeds, for garnish, optional
Thinly sliced green onions, for garnish, optional
Steamed rice, for serving, if desired

JAPANESE BREADED PORK CUTLET WITH SWEET TOMATO SOY SAUCE

Provided by Trisha Yearwood

Categories     main-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 10



Japanese Breaded Pork Cutlet with Sweet Tomato Soy Sauce image

Steps:

  • For the sweet tomato soy sauce: Stir together the ketchup, soy sauce, Worcestershire and brown sugar in a small bowl and refrigerate until ready to use.
  • For the pork cutlets: Put the flour in a wide, shallow bowl; the eggs in another; and the panko in a third.
  • Poke the pork with a fork a few times to tenderize it, then sprinkle the pork with salt and pepper. Heat about 1/4 inch oil in a large skillet over medium-high heat until shimmering. Meanwhile, working in batches, dredge the pork in flour. Shake off the excess and dip in the eggs, letting the excess drip off before coating in the panko. Fry in the oil, turning once, until golden brown on both sides and just cooked through, about 2 minutes per side. Transfer to a paper towel-lined plate to drain. Repeat with the remaining pork.
  • Serve the fried pork cutlets with the sweet tomato soy sauce.

1/2 cup ketchup
2 tablespoons soy sauce
1 1/2 tablespoons Worcestershire sauce
2 teaspoons brown sugar
1/2 cup all-purpose flour
3 large eggs, well beaten
2 cups panko breadcrumbs
1 1/2 pounds 1/4- to 1/2-inch-thick boneless pork loin chops
Kosher salt and freshly ground black pepper
Vegetable oil, for shallow frying

HEALTHY BREADED PORK CHOPS

Baked boneless chops get a crunchy coating from crispy panko and a spritz of cooking spray.

Provided by Food Network Kitchen

Time 25m

Yield 4

Number Of Ingredients 10



Healthy Breaded Pork Chops image

Steps:

  • Adjust the oven racks to the top and lower-third positions and preheat the oven to 425 degrees F. Put a wire rack in a rimmed baking sheet.
  • Lay the pork chops between two pieces of plastic wrap and pound to about 1/4 inch thick. Sprinkle all over with 1/2 teaspoon salt and a few grinds of pepper. Combine 1 tablespoon of the sour cream and 1 teaspoon of the mustard in a small bowl and brush both sides of each chop with the mixture.
  • Mix the panko and parsley together on a plate and press each side of the pork chops into the crumbs. Generously spray both sides of each chop with cooking spray and place on the rack in the prepared baking sheet. Bake on the lower rack, flipping halfway through, until the pork chops are golden, crispy and cooked through, 6 to 8 minutes.
  • Mix the brown sugar and vinegar with 2 teaspoons water and the remaining 2 tablespoons sour cream and remaining 1 teaspoon mustard in a small bowl. Serve the pork chops with the sauce and the green salad.

4 thin boneless pork chops (about 1/4 pound each)
Kosher salt and freshly ground black pepper
3 tablespoons sour cream
2 teaspoons Dijon mustard
1 cup panko breadcrumbs
2 tablespoons chopped fresh parsley
Cooking spray, for coating
1 teaspoon packed light brown sugar
1 teaspoon apple cider vinegar
Green salad with apple slices, for serving

SUNDAY DINNER PORK ROAST WITH MUSHROOM GRAVY

Provided by Food Network

Categories     main-dish

Time 4h15m

Yield 6 servings

Number Of Ingredients 31



Sunday Dinner Pork Roast with Mushroom Gravy image

Steps:

  • Preheat the oven to 450 degrees F.
  • Pierce the roast all over with the tip of a paring knife and stuff one clove of garlic into each hole, followed by a few drops of hot sauce. Sprinkle on all sides with Essence and garlic powder and rub into the meat. Heat the oil in a Dutch oven over medium-high heat and brown the roast evenly on all sides, about 10 to 15 minutes. Add the chopped onion, celery, bell pepper, and enough water to come 1-inch up the sides of the pan. Add the teriyaki sauce, Worcestershire sauce, and stir to combine and loosen any browned bits on the bottom of the pan. Cover and bake for 45 minutes.
  • Reduce the oven temperature to 350 degrees F and add a more water as necessary to come 1-inch up the sides of the pan. Continue to cook until very tender, about 3 1/2 hours total cooking time.
  • Meanwhile, to make the gravy, melt 4 tablespoons of the butter in a medium saucepan. Whisk in the flour and cook, stirring constantly, over medium heat, until milk chocolate-colored roux is formed, about 15 minutes. Add the onion, bell pepper, celery, garlic, and the white part of the green onions, and cook until the vegetables are soft but not browned, about 5 minutes. Whisk in the beef stock and heavy cream and cook until thickened, 10 to 15 minutes.
  • While the sauce is simmering, melt the remaining 2 tablespoons of butter in a medium skillet over medium-high heat. Add the mushrooms and cook, stirring, until tender and golden brown around the edges, about 5 minutes. Add the mushrooms and teriyaki sauce to the gravy and simmer until flavors come together, about 3 minutes. Remove from the heat and cover to keep warm.
  • Remove the roast from the oven and transfer to a platter. Cover loosely with foil to keep warm. Strain the pan juices through a fine mesh strainer into the gravy and simmer until heated through and thickened, about 5 minutes. Season with salt and pepper, to taste, and serve over the carved roast.
  • Combine all ingredients thoroughly and store in an airtight jar or container.
  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

1 (5 to 7 pound) pork loin or butt
1 pound button or cremini mushrooms
1 whole head garlic, cloves separated and peeled
2 tablespoons teriyaki sauce
Emeril's Red Hot Sauce or other hot sauce
Salt
1 tablespoon Essence, recipe follows
Freshly ground black pepper
1 teaspoon garlic powder
3 tablespoons vegetable oil
1 large yellow onion, chopped
2 ribs celery, chopped
1/2 medium green bell pepper, seeded and chopped
1 teaspoon Worcestershire sauce
6 tablespoons butter
4 tablespoons flour
1 medium yellow onion, finely chopped
1/2 medium green bell pepper, seeded and finely chopped
1 rib celery, finely chopped
2 cloves garlic, minced
1/2 bunch green onions, green and white parts chopped separately
2 cups rich beef stock
1/2 cup heavy cream
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon dried leaf oregano
1 tablespoon cayenne pepper
1 tablespoon dried thyme

BREADED PORK CHOPS

This recipe is a little different from others in that it uses worcestershire sauce in the egg mix. We love how it gives the chops a little extra "zing." We usually have this with a green vegetable and potatoes. I've also listed a variation of this recipe to make a cheese-topped pork chop. Note: If you're making the chops without cheese, you might want to try learninscratch's directions for a delicious orange sauce -- they can be found in her review.

Provided by TasteTester

Categories     Pork

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10



Breaded Pork Chops image

Steps:

  • In small bowl, combine flour, salt, paprika and pepper; mix well. In another small bowl, combine egg and worcestershire sauce. Coat pork chops with seasoned flour; dip in egg mixture and coat with crumbs.
  • In large skillet, heat oil over medium-high heat until hot. Add chops; cook until browned on both sides. Reduce heat to medium; cook 5-7 minutes or until pork is no longer pink in center.
  • For oven-baked pork chops: Prepare as directed above. Place in a shallow baking pan that has been sprayed with a cooking oil such as Pam. Bake at 425 degrees F. for 30-35 minutes or until no longer pink in center.
  • To make a cheese-topped pork chop: Decrease bread crumbs to 1/4 cup. Mix crumbs with 1/4 cup grated Parmesan cheese. When chops are thoroughly cooked, top each with a slice of mozzarella cheese and tomato slice. Cover; heat until tomato is hot and cheese begins to melt.

Nutrition Facts : Calories 407.1, Fat 21.3, SaturatedFat 5.9, Cholesterol 170.4, Sodium 460.8, Carbohydrate 8.3, Fiber 0.5, Sugar 0.7, Protein 42.8

2 tablespoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon paprika
1/8 teaspoon pepper
1 egg, slightly beaten
1 -2 teaspoon Worcestershire sauce
1/4 cup unseasoned breadcrumbs
4 boneless pork loin chops
2 tablespoons oil
cooking spray, such as Pam

KOTLET SCHABOWY (POLISH BREADED PORK CHOP)

Breaded pork chops with mashed potatoes and salad (preferably a sauerkraut salad) is served regularly for Sunday dinner in Poland. Pound the meat as thinly as you can for best results.

Provided by olenka

Categories     World Cuisine Recipes     European     Eastern European     Polish

Time 20m

Yield 2

Number Of Ingredients 6



Kotlet Schabowy (Polish Breaded Pork Chop) image

Steps:

  • Place pork chops between 2 sheets of heavy plastic on a solid, level surface. Firmly pound with the smooth side of a meat mallet, turning occasionally, until very thin. Season with salt and pepper.
  • Pour flour onto a large plate. Whisk egg in a wide, shallow bowl. Place breadcrumbs in a separate shallow bowl.
  • Dredge chops with flour. Dip in whisked egg. Coat with bread crumbs on both sides. Shake off excess coating.
  • Heat oil in a large skillet over medium-high heat. Add breaded chops; cook until golden brown, about 5 minutes per side.

Nutrition Facts : Calories 332.1 calories, Carbohydrate 15.2 g, Cholesterol 123.8 mg, Fat 21.8 g, Fiber 0.9 g, Protein 18.1 g, SaturatedFat 4.9 g, Sodium 257.4 mg, Sugar 1.2 g

2 boneless pork chops
salt and freshly ground black pepper to taste
1 tablespoon all-purpose flour
1 egg
5 tablespoons bread crumbs
2 tablespoons vegetable oil, or as needed

PORK CHOPS AND APPLESAUCE

Categories     Fruit     Pork     Sauté     Dinner     Apple     Pork Chop     Fall     Gourmet     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 to 8 servings

Number Of Ingredients 17



Pork Chops and Applesauce image

Steps:

  • Marinate pork chops:
  • Stir together milk and 2 teaspoons salt in a shallow 3-quart dish, then add pork chops. Marinate, covered and chilled, turning over once, at least 1 hour.
  • Make applesauce while chops marinate:
  • Peel, core, and coarsely chop apples, then stir together with remaining applesauce ingredients in a 3-quart heavy saucepan. Bring to a simmer, stirring occasionally, then reduce heat to moderately low and cook, covered, stirring occasionally, until apples are falling apart, 15 to 20 minutes. Discard bay leaf and mash apples with a fork. Keep applesauce warm, covered.
  • Fry pork chops:
  • Preheat oven to 200°F.
  • Stir together bread crumbs, garlic, rosemary, thyme, and remaining teaspoon salt in a shallow bowl.
  • Lift pork chops from milk 1 at a time, letting excess drip off, and dredge in bread crumbs, lightly patting crumbs to help adhere, then transfer to a tray, arranging in 1 layer.
  • Heat 2 tablespoons oil and 2 tablespoons butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then sauté pork chops in 2 or 3 batches, without crowding, turning over once, until golden brown and just cooked through, 5 to 6 minutes per batch. Transfer as cooked to a platter and keep warm in oven. (Add more oil and butter to skillet as needed.)
  • Serve pork chops with applesauce.

For pork chops
2 cups milk
3 teaspoons salt
8 (1/2-inch-thick) pork chops (with or without bone; 2 lb total)
3 1/2 cups fresh bread crumbs (from 10 slices firm white sandwich bread, ground in a food processor)
1 tablespoon minced garlic
2 teaspoons chopped fresh rosemary or 1/2 teaspoon dried, crumbled
2 teaspoons chopped fresh thyme or 1/2 teaspoon dried, crumbled
2 to 3 tablespoons vegetable oil
2 to 3 tablespoons unsalted butter
For applesauce
3 lb mixed McIntosh and Gala apples
1/4 cup water
3 tablespoons sugar
1 tablespoon cider vinegar
1 Turkish or 1/2 California bay leaf
1/4 teaspoon ground allspice

PORK CHOPS (BREADED)

I developed this recipe, which makes the most delicious pan-fried, breaded pork chops. I used to use bread crumbs, but the crushed corn flakes are so much better.

Provided by Alan Leonetti

Categories     Pork

Time 30m

Yield 2 serving(s)

Number Of Ingredients 11



PORK CHOPS (Breaded) image

Steps:

  • Pat the chops dry with paper towel.
  • Place the flour in a shallow bowl.
  • Place beaten eggs into a second bowl& season with salt and pepper.
  • Place the crushed corn flakes into a third bowl seasoned with the tarragon, thyme, marjoram and basil.
  • The crushed corn flakes can be found in the supermarket next to the Shake-n-bake.
  • Dredge a chop in the flour and shake off the excess.
  • Then dip it into the eggs and then into the corn flakes.
  • Then place it onto either waxed paper or a baking sheet.
  • Repeat with all of the remaining chops.
  • Heat a large skillet over medium-high heat with enough olive oil to come halfway up the sides of the chops.
  • When the oil is hot enough and shimmers, add the chops and fry 3 to 4 minutes on each side, until golden brown and crispy.
  • Drain on paper towels and serve immediately.

4 pork chops (1/2" thick)
flour (for dredging)
2 large eggs (slightly beaten)
1 teaspoon kosher salt
ground black pepper
1 1/2 cups crushed corn flakes
1/4 teaspoon dried tarragon
1/4 teaspoon dried thyme
1/4 teaspoon dried marjoram
1/4 teaspoon dried basil
extra virgin olive oil

SCALOPPINE WITH ANY MEAT

You can use any kind of meat to make these dead-simple scaloppine - veal, turkey, chicken, pork, even beef if you can find pieces thin enough. Cook them quickly in butter over high heat, then turn those buttery pan drippings into your sauce, seasoning it with garlic and a squeeze of lemon or lime. This needs no further embellishment. But a handful of capers, sliced olives, chopped fresh herbs or toasted sliced almonds warmed in the butter at the last minute wouldn't do any harm, either.

Provided by Melissa Clark

Categories     main course

Time 10m

Yield 4 servings

Number Of Ingredients 5



Scaloppine With Any Meat image

Steps:

  • Season cutlets with salt and pepper. Melt butter in a large skillet over high heat. Add cutlets and cook quickly, about 1 minute per side. Transfer cutlets to a plate.
  • Return skillet to low heat. Add garlic and cook, swirling the pan, until you can smell it. Squeeze in the lemon or lime juice and season with salt and pepper. Spoon over cutlets and serve.

Nutrition Facts : @context http, Calories 63, UnsaturatedFat 2 grams, Carbohydrate 1 gram, Fat 4 grams, Fiber 0 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 76 milligrams, Sugar 0 grams, TransFat 0 grams

1 pound any meat cutlets (veal, chicken, turkey, pork), pounded 1/4 inch thick
Kosher salt and black pepper
Unsalted butter
1 to 2 garlic cloves, grated on a Microplane or minced
Lemon or lime wedges

MOIST BAKED BREADED PORK CHOPS IN MUSHROOM GRAVY

This is a wonderful comfort food and has become one of my family's favorite pork chop recipes --- you may season the breadcrumbs anyway desired adding in Parmesan cheese to your breadcrumb mixture will only improve the flavor --- depending on the size of your pork chops one more won't hurt if you have the room in your baking pan, and baking time will vary depending on the thickness, do not use fast-fry for this -- this is *very* good!

Provided by Kittencalrecipezazz

Categories     Pork

Time 1h45m

Yield 6 serving(s)

Number Of Ingredients 15



Moist Baked Breaded Pork Chops in Mushroom Gravy image

Steps:

  • Grease a 13 x 9-inch baking dish.
  • Pat the pork chops dry using paper towels, then season with seasoned salt and garlic powder pepper.
  • Place the eggs in a bowl, then flour in another bowl and the breadcrumbs in another bowl.
  • Heat oil and butter in a skillet over medium heat.
  • Dredge the pork chops firstly in flour then in eggs allowing any excess egg to drip off.
  • Lastly coat in seasoned breadcrumbs.
  • Brown the pork chops in hot oil about 4-5 minutes per side or until the breading is light golden brown.
  • Transfer the chops to the baking dish.
  • Cover with foil.
  • Set oven to 350 degrees F.
  • Bake for about 1 hour.
  • Meanwhile in a bowl combine cream of mushroom soup with sliced mushrooms, milk, white wine, black pepper and cayenne pepper (if using).
  • After the 1 hour baking pour the mushroom gravy over the pork chops, then sprinkle with Parmesan cheese.
  • Replace the foil and bake for another 25-30 minutes or until chops are tender.

6 pork chops (do not use fast-fry pork chops)
1 teaspoon seasoning salt
1 -2 teaspoon garlic powder
2 large eggs, beaten
1/3 cup all-purpose flour
2 cups seasoned dry bread crumbs (see Kittencal's Seasoned Dry Italian Breadcrumbs)
2 tablespoons oil
2 tablespoons butter
2 (10 3/4 ounce) cans cream of mushroom soup, undiluted
1 (10 ounce) can sliced mushrooms, well drained
3/4 cup milk
1/3 cup dry white wine (can use a few tablespoons more)
1/2 teaspoon fresh ground black pepper
1 pinch cayenne pepper (optional)
1/3 cup grated parmesan cheese (optional)

PORK SALTIMBOCCA

In Italy, 'saltimbocca' means 'jumps in the mouth.' This tender, juicy and delicious pork tenderloin is finished with a rich meaty sauce and will certainly please your palate.

Provided by Chef John

Time 2h35m

Yield 2

Number Of Ingredients 12



Pork Saltimbocca image

Steps:

  • Remove silvery membrane from surface of the tenderloin with a sharp knife. Reserve the trimmings. Trim off the small "head" pieces of the tenderloin where there is a natural separation; this is optional. Reserve.
  • Cut tenderloin in half crosswise to make 2 equal portions. Cut each half lengthwise in half to make 4 pieces. Transfer to a bowl; refrigerate while you start the sauce.
  • Chop the reserved trimmings very fine. Melt butter in a pot over medium-high heat until caramelized and nicely browned, 4 or 5 minutes. Stir in broth and gelatin. Stir in water. Cook and stir over medium or medium-low heat at a low simmer until liquid is reduced by half, about 1 1/2 hours. Add more water if it reduces too quickly.
  • Place pork sections between to pieces of plastic wrap. Pound to a thickness of about 1/4 to 1/8 inch thick. Remove top sheet of plastic wrap. Turn each piece over. Sprinkle generously with salt and pepper. Dust very lightly with about 2 teaspoons flour. Flip back over; sprinkle with black pepper only. Press 3 sage leaves onto surface of each piece of pork. Cover completely with prosciutto, cutting or tearing strips to fit. A bit of overlap is okay.
  • Place sheet of plastic wrap back over the pork and pound very lightly to make sure the prosciutto sticks to the pork. Transfer to a plate; cover with plastic wrap. Refrigerate until chilled, at least 30 minutes.
  • Strain pork broth into a bowl.
  • Place skillet over high heat; add olive oil. When olive oil is hot and shimmering, place pork pieces in the oil prosciutto side down. Cook about 3 minutes. Carefully turn pieces and cook another minute. Remove skillet from heat. Transfer pork to warm serving plates.
  • Blot excess oil from skillet with paper towels. Add wine and pork broth. Cook over high heat until mixture thickens and reduces by about half, 4 to 5 minutes.
  • Spoon hot sauce over pork sections.

Nutrition Facts : Calories 552.2 calories, Carbohydrate 5 g, Cholesterol 149.4 mg, Fat 29.7 g, Fiber 0.1 g, Protein 48.9 g, SaturatedFat 9.3 g, Sodium 486.9 mg, Sugar 1.2 g

1 (1 1/4 pound) pork tenderloin
salt and freshly ground black pepper to taste
12 fresh sage leaves, or as needed
4 large, thin slices prosciutto
2 teaspoons all purpose flour for dusting
2 tablespoons olive oil
⅔ cup dry white wine
1 tablespoon butter
chopped pork trimmings (optional)
1 cup homemade or low-sodium chicken broth
½ cup water, or as needed
1 teaspoon unflavored gelatin

BREADED CENTER CUT PORK CHOPS

I usually prepare this recipe for 300 plus senior citizens where I work, but I've scaled it down for home use. The recipe is for freshly seasoned and breaded pork chops that come out nice and moist.

Provided by Jim

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Baked

Time 1h15m

Yield 6

Number Of Ingredients 10



Breaded Center Cut Pork Chops image

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Place the flour in a bowl. Combine the eggs and milk in a separate bowl, mixing together well, and then place the bread crumbs in another separate bowl. To the bread crumbs stir in the lemon pepper, parsley, garlic powder, dill and Italian-style seasoning.
  • Dip each chop into the flour, shaking off any excess flour, then dip into the egg/milk mixture, and, finally, dredge each chop liberally in the bread crumbs.
  • Lay the chops into a lightly greased 9x13 inch baking dish and pour water as needed into the dish, enough to just cover the bottom.
  • Bake for 40 minutes, then reduce heat to 325 degrees F (165 degrees C) for 20 more minutes.

Nutrition Facts : Calories 503.6 calories, Carbohydrate 60.5 g, Cholesterol 251.7 mg, Fat 11.5 g, Fiber 3.3 g, Protein 36.9 g, SaturatedFat 3.4 g, Sodium 910.2 mg, Sugar 3.2 g

2 cups all-purpose flour
6 eggs
⅛ cup milk
2 cups seasoned bread crumbs
1 teaspoon lemon pepper
1 tablespoon dried parsley
1 teaspoon garlic powder
¼ teaspoon dried dill weed
1 teaspoon Italian-style seasoning
6 (3/4 inch thick) center cut pork chops

BORDELAISE SAUCE WITH MUSHROOMS

I used to visit the restaurant of a friend who was a chef. He made the best mushroom sauce for beef, but would not share his recipe. After trial and error, I think mine comes very close to his. This haute cuisine sauce makes everyday steaks or roasts into something a little more elegant. Serve atop grilled steaks, hamburger steaks, roasted beef or venison. Bon Appetite!

Provided by TWIGGS1952

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 1h10m

Yield 4

Number Of Ingredients 13



Bordelaise Sauce with Mushrooms image

Steps:

  • Melt 1 tablespoon of butter in a skillet over medium heat. Stir in the garlic and shallot, and cook until the shallot has softened and turned translucent, about 3 minutes. Add the remaining 3 tablespoons of butter, then stir in the mushrooms once the butter has melted. Cook and stir the mushrooms until they begin to soften, about 5 minutes.
  • Pour in the beef broth, wine, and Worcestershire sauce; season with the bay leaf and thyme, and bring to a simmer over medium-high heat. Once simmering, season to taste with salt and pepper, reduce the heat to medium-low, and continue to cook, uncovered until the sauce reduces slightly, about 30 minutes. Dissolve the cornstarch in the cold water, and stir into the simmering sauce until thickened. Remove the bay leaf before serving.

Nutrition Facts : Calories 146.1 calories, Carbohydrate 5.5 g, Cholesterol 30.5 mg, Fat 11.8 g, Fiber 0.4 g, Protein 2.1 g, SaturatedFat 7.4 g, Sodium 324.3 mg, Sugar 1.3 g

1 tablespoon butter
2 tablespoons shallot, minced
1 teaspoon minced garlic
3 tablespoons butter
2 cups sliced fresh mushrooms
1 cup beef broth
⅓ cup red wine
1 tablespoon Worcestershire sauce
1 bay leaf
¼ teaspoon chopped fresh thyme, or to taste
salt and pepper to taste
1 tablespoon cornstarch
2 tablespoons cold water

ZIPPY BREADED PORK CHOPS

Need a perky update for baked breaded pork chops? These chops with ranch dressing and a light breading will bring a delightful zing to your dinner table. -Ann Ingalls, Gladstone, Missouri

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 4



Zippy Breaded Pork Chops image

Steps:

  • Preheat oven to 425°. Place salad dressing in a shallow bowl. In a separate shallow bowl, mix bread crumbs and cheese. Dip pork chops in dressing, then in crumb mixture, patting to help coating adhere., Place on a rack in an ungreased 15x10x1-in. baking pan. Bake 15-20 minutes or until a thermometer reads 145°. Let stand 5 minutes before serving.

Nutrition Facts : Calories 201 calories, Fat 12g fat (3g saturated fat), Cholesterol 22mg cholesterol, Sodium 437mg sodium, Carbohydrate 14g carbohydrate (1g sugars, Fiber 1g fiber), Protein 9g protein.

1/3 cup prepared ranch salad dressing
1 cup seasoned bread crumbs
2 tablespoons grated Parmesan cheese
6 bone-in pork loin chops (8 ounces each)

BREADED PORK SCALLOPINE WITH MUSHROOM SAUCE

Make and share this Breaded Pork Scallopine With Mushroom Sauce recipe from Food.com.

Provided by Brookelynne26

Categories     Pork

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12



Breaded Pork Scallopine With Mushroom Sauce image

Steps:

  • Heat the oven to 180 degrees F.
  • Cut the tenderloin crosswise into 8 slices, each about 1 1/2 ounces. Pound the slices until they are about 1/4-inch thick, then sprinkle them with 3/4-teaspoon of the salt and pepper.
  • Beat the egg thoroughly with a fork in a shallow bowl.
  • Combine the bread crumbs and the cheese in another shallow bowl. Dip the slices of meat into the egg to lightly coat each side, let the excess drip off, and dip the meat into the crumb mixture until well coated on each side. Arrange the breaded meat on a platter.
  • Divide the olive oil between two nonstick skillets and heat until hot but not smoking. Arrange 4 scaloppine in each skillet so that they don't overlap and sauté over high heat for about 1 1/2 minutes on each side, or until nicely browned. Arrange on a clean platter, and keep warm in the oven.
  • Add the butter and onion to one of the skillets, and sauté onion over high heat for 1 minute or until slightly softened.
  • Add the mushrooms and the remaining 1/2-teaspoon salt and sauté for 2 to 3 minutes, until the mushrooms are lightly browned and most of their liquid has evaporated.
  • Spoon the mushrooms over the scaloppine, sprinkle with the chives and lemon juice, and serve.

Nutrition Facts : Calories 389.9, Fat 24.8, SaturatedFat 8.2, Cholesterol 145.2, Sodium 969.4, Carbohydrate 12.8, Fiber 1.1, Sugar 2.2, Protein 28.8

1 lb pork tenderloin, trimmed of fat
1 1/4 teaspoons salt
1/2 teaspoon fresh ground black pepper
1 large egg
3 slices white bread, processed into crumbs (about 2 cups)
2 tablespoons freshly grated parmesan cheese
3 tablespoons olive oil
2 tablespoons unsalted butter
1/4 cup chopped onion
2 1/2 cups sliced white button mushrooms
1 tablespoon minced fresh chives
1/2 lemon, juice of

PAN-SEARED PORK CHOPS WITH SWEET MUSTARD SAUCE

Provided by Trisha Yearwood

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 11



Pan-Seared Pork Chops with Sweet Mustard Sauce image

Steps:

  • Mix together the salt, ginger, pepper, mustard and 1 teaspoon sugar in a small bowl. Sprinkle the pork chops with the spice mix. Rub on both sides.
  • Heat the butter and oil in large, heavy-bottomed skillet over medium-high heat. Once the butter has melted, add the pork chops. Cook on one side until deep brown on the bottom, 4 to 5 minutes. Flip and cook until the internal temperature reaches 140 degrees F, another 3 to 4 minutes. Remove the pork chops to a plate to rest.
  • Meanwhile, pour the ginger beer into a small skillet and bring to a simmer over medium heat. Stir in the mustard and the remaining 3 tablespoons sugar and let reduce until it is thickened and combined, about 5 minutes. Pour the sauce over the pork chops, then sprinkle with the parsley and serve!

2 teaspoons kosher salt
1 teaspoon ground ginger
1 teaspoon freshly cracked black pepper
1/2 teaspoon ground mustard
3 tablespoons plus 1 teaspoon sugar
Four 1-inch-thick bone-in pork chops
1 tablespoon unsalted butter
1 tablespoon olive oil
1/2 cup ginger beer or ginger ale
3 tablespoons Dijon mustard
2 tablespoons chopped fresh parsley

BALSAMIC PORK SCALLOPINE

I developed this delightful dish by tweaking my veal scallopine recipe-thinly sliced pork is an economical alternative and a tasty success! -Mary Cokenour, Monticello, Utah

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 12 servings.

Number Of Ingredients 18



Balsamic Pork Scallopine image

Steps:

  • Dredge pork cutlets in flour. Heat oil and butter in a large skillet over medium-high heat; add pork and brown in batches. Set aside., Add onion and red peppers to the pan; saute until onion is tender. Add garlic; cook 1 minute longer. Add the broth, basil, vinegar and pepper. Return pork to the pan, layering if necessary., Cover and cook over low heat for 15-20 minutes or until meat is tender., Meanwhile, in a Dutch oven, cook noodles according to package directions. Drain; stir in the cream, cheese, butter, pepper and garlic powder. Serve with pork.

Nutrition Facts : Calories 503 calories, Fat 25g fat (9g saturated fat), Cholesterol 127mg cholesterol, Sodium 292mg sodium, Carbohydrate 35g carbohydrate (4g sugars, Fiber 2g fiber), Protein 32g protein.

3 pounds pork sirloin cutlets
1-1/2 cups all-purpose flour
1/2 cup olive oil
2 tablespoons butter
1 medium onion, chopped
1/2 cup chopped roasted sweet red peppers
6 garlic cloves, minced
1 can (14-1/2 ounces) reduced-sodium chicken broth
1/2 cup minced fresh basil or 2 tablespoons dried basil
1/2 cup balsamic vinegar
1/2 teaspoon pepper
NOODLES:
1 package (16 ounces) egg noodles
1/2 cup half-and-half cream
1/4 cup grated Romano cheese
1/4 cup butter, cubed
1/2 teaspoon pepper
1/4 teaspoon garlic powder

BREADED PORK ROLL-UPS

This pretty entree has swirls of ham and a golden coating make the delightful main course perfect for company. If you like, add a few tablespoons of grated Parmesan cheese to the dry bread crumbs to give the coating even more flavor.-Ron Gardner, Grand Haven, Michigan

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 7



Breaded Pork Roll-ups image

Steps:

  • In a shallow bowl, lightly beat egg and milk. In another shallow bowl, combine bread crumbs and seasoned salt. Flatten pork chops to 1/8-in. thickness; place a ham slice on each. Fold sides and ends over ham and roll up; secure each with a toothpick. Dip roll-ups in egg mixture, then roll in crumbs. , In a large skillet, cook the chops in oil over medium heat for 2-3 minutes on each side or until chops are lightly browned. Cook, uncovered, for 10-12 minutes longer or until meat is no longer pink, turning occasionally. Discard toothpicks.

Nutrition Facts : Calories 490 calories, Fat 24g fat (7g saturated fat), Cholesterol 149mg cholesterol, Sodium 1708mg sodium, Carbohydrate 26g carbohydrate (2g sugars, Fiber 1g fiber), Protein 41g protein.

1 large egg
1/3 cup whole milk
1-1/4 cups dry bread crumbs
1 teaspoon seasoned salt
4 boneless pork loin chops (1/4 inch thick and 4 ounces each)
4 thin slices deli ham
2 tablespoons canola oil

PORK SCALLOPINE WITH TOMATO BASIL SAUCE

This recipe comes to us courtesy of chef Chris Schlesinger, of the East Coast Grill in Cambridge, Massachusetts.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 12



Pork Scallopine with Tomato Basil Sauce image

Steps:

  • Stand pork tenderloin pieces on end between two layers of plastic wrap. Pound meat to a 1/4-inch thickness with a rolling pin; set aside.
  • Heat 1 tablespoon olive oil in a large skillet over medium-high heat until just smoking. Season pork on both sides with salt and pepper. Add meat to pan, and cook until browned. (There will be a release of juices on the surface of the meat after it has been turned, 2 to 3 minutes per side.) Transfer meat to a platter, and keep warm. Pour off any excess fat from skillet, and discard. Meanwhile, heat a grill pan over medium-high heat.
  • Return skillet to heat, add the shallot, and cook for about 1 minute. Remove skillet from heat, and deglaze with cognac. Return skillet to stove, and carefully ignite with a match. When flames subside, add chicken stock and mustard; reduce to thicken, 1 to 2 minutes. Add heavy cream, tomato, basil, and salt and pepper to taste. Cook until heated through, about 1 minute. Remove from heat, and serve sauce over pork.
  • Meanwhile, toss radicchio with remaining 2 tablespoons olive oil and salt and pepper to taste. Place on preheated grill pan, turning as it begins to color. Remove from grill pan, drizzle with balsamic vinegar, and serve with pork scaloppine.

1 pork tenderloin, about 10 to 14 ounces, cut into 4 pieces, crosswise
3 tablespoons olive oil
Coarse salt and freshly ground pepper
1 shallot, minced
1 tablespoon cognac
1/4 cup Homemade Chicken Stock
1 tablespoon grainy mustard
3 tablespoons heavy cream
2 tablespoons finely chopped plum tomato
1 tablespoon finely chopped basil
2 heads radicchio, quartered
1 teaspoon balsamic vinegar

DEEP FRIED BREADED MUSHROOMS

This is a great snack that I like to make with my mushrooms. I prefer Panko bread crumbs for deep frying as they always come out nice and crispy. Does not have to be made in a deep fryer, but definitely helps with taste and even crispness. You can always change seasoning amounts to taste or use different ones like italian seasoning :)

Provided by Nizzy28

Categories     Vegetable

Time 25m

Yield 10-15 Breaded Mushrooms, 2-4 serving(s)

Number Of Ingredients 6



Deep Fried Breaded Mushrooms image

Steps:

  • Leave mushrooms whole, trimming stems if you prefer, but not necessary.
  • Mix garlic, chili powder, any other seasonings you would like with eggs and beat with fork for about a minute or two in a medium bowl.
  • Put mushrooms in and let sit for a couple minutes.
  • Dip mushrooms into bread crumbs, coating as thoroughly as possible, and fry in batches for 4-5 minutes.
  • serve with soy sauce, ranch dressing, or your favorite dip.

deep frying oil, canola or vegetable oil
white button mushrooms, as many as you would like
1 cup japanese panko breadcrumbs
1 -2 egg, beaten with fork depending on amount of mushrooms
1 teaspoon garlic powder or 2 -3 minced garlic cloves
1 teaspoon chili powder

PAN-FRIED BREADED PORK CHOPS

Look for beautiful good-quality pork, such as Berkshire, and ask for center-cut loin chops with bone. For the bread crumbs, use day-old firm white sandwich bread or French loaf, cubed and whirled in a food processor, for about three cups of soft, fluffy crumbs. Dry, fine store-bought crumbs will not yield the same result. Make sure to fry these chops very gently over medium-high heat, to allow the bread-crumb coating to brown slowly, creating a crisp, golden crust. Serve with a tart salad or braised greens, such as broccoli rabe.

Provided by David Tanis

Categories     meat, steaks and chops, main course

Time 30m

Yield 4 servings

Number Of Ingredients 9



Pan-Fried Breaded Pork Chops image

Steps:

  • Lay pork chops on a baking sheet, and season well on both sides with salt and pepper.
  • Combine eggs and milk in a low, flat bowl. Season with salt, pepper and the small pinch of cayenne.
  • Sprinkle flour generously over the chops on both sides, then shake off excess.
  • Submerge the floured chops in the egg mixture, and turn them over several times to coat well. Leave chops in egg mixture for 5 minutes.
  • Use your left hand to remove a chop from the batter and drain off excess liquid. Place chop on a baking sheet and, with your right hand, heavily sprinkle with bread crumbs on both sides. Repeat with remaining chops.
  • Sprinkle each chop again with crumbs, patting with your hand to make sure crumbs adhere and coat well. Refrigerate, uncovered, until ready to fry.
  • Set a wide cast-iron or other heavy skillet over medium-high heat. Add clarified butter to a depth of 1/2 inch. When butter is hot, lay in the chops without crowding, and let them fry very gently, about 4 to 5 minutes per side, until beautifully golden brown. (Turn down heat if they seem to be browning too fast.) If your pan is small, cook in 2 batches and keep finished chops warm in a 250-degree oven.
  • Blot cooked chops on paper towels. Transfer to a warm platter or individual plates. Serve with lemon wedges.

4 (8-ounce) center-cut pork chops, about 1/2-inch thick
Kosher salt and black pepper
2 eggs, beaten
1/2 cup milk
Small pinch of cayenne powder
All-purpose flour, for sprinkling
3 cups fresh bread crumbs (from 8 slices crustless day-old sandwich bread)
1 cup clarified butter, extra-virgin olive oil or lard, plus more as needed
Lemon wedges, for garnish

PORK MEDALLIONS WITH MUSTARD SAUCE

Provided by Dodie Thompson

Categories     Dairy     Mustard     Onion     Pork     Sauté     Kid-Friendly     Quick & Easy     Fall     Bon Appétit     St. Louis     Missouri     Small Plates

Yield Serves 4

Number Of Ingredients 9



Pork Medallions with Mustard Sauce image

Steps:

  • Cut tenderloin crosswise into 1/2-inch-thick pieces. Pound between sheets of waxed paper to thickness of 1/4 inch. Combine flour, salt and pepper in shallow dish. Melt 1 tablespoon butter in heavy large skillet over medium-high heat. Dredge pork in seasoned flour, shaking off excess. Add 1/3 of pork to skillet and sauté until brown and cooked through, about 2 minutes per side. Transfer to platter and keep warm. Repeat with remaining pork in 2 more batches, adding 1 tablespoon butter to skillet for each batch.
  • Add white parts of green onions to skillet. Sauté until just tender, about 1 minute. Stir in white wine and boil until liquid is reduced to 2 tablespoons, about 3 minutes. Add whipping cream and simmer until thickened to sauce, about 5 minutes. Whisk in 1/4 cup Dijon mustard. Season sauce to taste with salt and pepper. Spoon sauce over pork. Garnish tenderloin with remaining green onions and serve.

1 1-pound pork tenderloin
1/3 cup all purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
3 tablespoons butter
3 green onions, sliced, white and green parts separated
1/3 cup dry white wine
1 cup whipping cream
1/4 cup Dijon mustard

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