Pork Scaloppine With Mustard And Rosemary Recipes

Steps:

• Pound pork slices to 3/8 inch thick, season with salt and pepper, and dredge in flour, shaking off excess. Transfer to a wire rack, and let stand 10 minutes.
• Heat 1 tablespoon oil in a large saute pan over medium-high heat, and then add 1 tablespoon butter and melt, swirling to coat bottom of pan. Add 3 pork slices in a single layer and cook, flipping once, until both sides are golden brown and pork is cooked through, about 4 minutes total. Transfer to a serving platter and loosely cover with foil. Repeat.
• Add capers and herbs and cook over medium-high heat, stirring, just until fragrant, less than 30 seconds. Add wine and cook until reduced by half. Stir in remaining tablespoon butter and pour sauce over pork. Add arugula to platter and drizzle with oil.

Steps:

• In a small bowl, whisk together the Dijon mustard, fresh ground black pepper, chopped rosemary, and minced garlic and mix well. Rub the mustard mixture over the surface of the tenderloins and wrap in plastic wrap. Marinate in the refrigerator for 1 hour.
• Preheat oven to 375 degrees F.
• Place rosemary sprigs and smashed garlic in the center of a roasting pan. Remove the plastic wrap from the tenderloins and top each with 2 slices of maple bacon. Tie with kitchen twine to secure bacon strips.
• Place the roasting pan in the oven and bake for 25 to 30 minutes or until an instant-read thermometer, inserted in the tenderloins, registers 160 degrees F. Remove from oven when desired doneness is reached and let sit for 5 to 10 minutes on a cutting board. Remove kitchen twine, slice and serve with your favorite sides. Garnish with the rosemary sprigs and garlic. Enjoy!

Steps:

• Preheat charcoal grill or broiler.
• Put the pork in a flat dish.
• Blend the mustard, mustard seeds, garlic, cumin, salt, pepper, pepper flakes, Worcestershire sauce, lemon juice, wine and oil and pour the mixture over the pork. Let stand 15 minutes or until ready to cook.
• Put the slices in one layer on the charcoal grill or, to broil, place them on a rack about 4 inches from the source of heat. If the grill is used, lower the cover. Whichever technique is used, cook the slices on one side about 5 minutes. Turn the slices and cook about 4 minutes on the other side.

Steps:

• For the chops: Heat a heavy-bottomed skillet over medium heat. Season the pork chops with salt and pepper. Set aside.
• Mix together the milk and eggs in a shallow dish. Place a heaping 1/2 cup of flour onto a plate, add a pinch of salt and pepper and mix through. Add the panko to another plate and season with a pinch of salt and pepper.
• Bread the pork by dredging each chop first in the seasoned flour, shaking off the excess. Next, transfer to the egg/milk mixture, coating both sides. Then, cover with the seasoned panko. Set aside.
• Add the oil and 3 tablespoons of the butter to the skillet. Add the breaded chops and cook until golden and crisp, 2 to 2 1/2 minutes per side. Remove to paper towel-lined plate.
• Without cleaning the skillet, carefully add the capers and remaining 3 tablespoons butter, allowing the butter to melt. Sprinkle the remaining 2 tablespoons of flour over the melted butter and cook, stirring, for 30 seconds. Add the wine and stock and bring to a boil. Simmer until the sauce begins to thicken, about 2 minutes. Add 1 tablespoon of the lemon juice (or more to taste) and adjust the seasoning.
• For serving: Place the arugula on a platter and drizzle with the lemon juice. Shingle the pork chops on top. Drizzle the sauce over the pork chops and finish with the shaved Parmesan and parsley. Serve with the remaining lemon wedges and any extra sauce on the side.

Steps:

• Trim any excess fat from meat. Cut meat crosswise into 1/2" slices. Place each slice between two pieces of plastic wrap. Using the heel of your hand, press lightly to 1/8" thickness; remove plastic wrap.
• In a shallow dish, combine flour, pepper and salt. Dip meat into flour mixture, turning to coat.
• In a large skillet, heat butter and oil over medium-high heat. Add half of the meat; reduce heat to medium. Cook for 2 to 3 minutes or until meat is slightly pink in center and coating is golden brown, turning once. Remove meat, reserving drippings in the skillet. Cover meat and keep warm in 300F oven. Repeat with remaining meat.
• Add mushrooms, rosemary and garlic to the reserved drippings. Cook and stir just until mushrooms are tender.
• Add chicken broth, scraping up any browned bits from bottom of skillet. Bring to boiling; reduce heat. Simmer gently about 5 minutes or until reduced by half. Stir in mustard, lemon peel and lemon juice; heat through.
• Serve the mushroom mixture over meat. If desired, garnish with lemon wedges and additional fresh rosemary.

Steps:

• Flatten pork to 1/8-inch thickness. In a small bowl, combine honey and mustard; brush over both sides of pork. In a shallow bowl, combine cracker and bread crumbs; add pork and turn to coat.
• In a large skillet, cook pork over medium heat in oil and butter for 2 - 3 minutes on each side or until crisp and juices run clear.

Steps:

• 1. Preheat oven to 450°. Trim fat from tenderloin, then cut tenderloin crosswise into 12 pieces. and pound each piece to 1/4-inch thickness.
• 2. Sprinkle pork evenly with salt and pepper. Heat a large skillet over medium-high heat. Add 1 teaspoon canola oil; swirl to coat. Add 6 tenderloin cutlets; cook 2 minutes on each side or until done. Remove from pan; keep warm. Repeat procedure with 1 teaspoon canola oil and remaining cutlets.
• 3. 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.
• 4. Reduce heat to low, then add stock and mustard; cook 1 minute, scraping pan to loosen browned bits. Then stir in sour cream, and cook 1 minute. (If heat is too high, the sour cream can curdle.)
• 5. Serve pork with pan sauce. Sprinkle with fresh chopped parsley, and serve immediately.

Steps:

• Flatten pork to 1/8-in. thickness. In a small bowl, combine honey and mustard; brush over both sides of pork. In a shallow bowl, combine cracker and bread crumbs; add pork and turn to coat. , In a large skillet, cook pork over medium heat in oil and butter for 2-3 minutes on each side or until crisp and juices run clear.

Steps:

• Dredge pork slices in flour. In a large skillet, heat butter and oil. Brown pork on both sides in batches; remove and keep warm. Stir in the wine, water, onion, garlic and seasonings into drippings. Return pork to skillet, layering if necessary. Top with mushrooms., Cover and cook on low heat for 15-20 minutes or until meat is no longer pink. Serve with fettuccine.

Steps:

• Cut tenderloin into 1-inch-thick pieces. Place 1 piece between 2 sheets of waxed paper. Pound pork with mallet or small heavy flat-bottomed saucepan until flattened to thickness of 1/4 inch. Repeat with remaining tenderloin.
• Place sun-dried tomatoes in small bowl. Add enough boiling water to cover tomatoes. Let stand until tomatoes are soft, approximately 5 minutes. Drain and slice tomatoes.
• Heat oil in heavy large skillet over medium-high heat. Add pork in batches and fry until just cooked, turning once, about 4 minutes. Transfer pork to plate; cover with foil and keep warm. Add garlic to skillet and sauté 1 minute. Stir in wine and broth and simmer until reduced by 1/2, about 2 minutes. Mix in rosemary and tomatoes. Pour tomato mixture over pork and serve.

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.

Steps:

• Preheat oven to 200 degrees. Place meat between two pieces of plastic wrap, and lightly pound until 1/3 inch thick. Season both sides of pork with salt and pepper.
• In a large skillet, heat 1 tablespoon of butter over medium-high heat. Working in batches, add pork, and cook until browned, about 2 minutes per side. Transfer to a platter, and keep warm in the oven. Add more butter to skillet as needed. Reduce heat to medium if the pan begins to smoke, or if the browned bits on the bottom of the pan begin to burn.
• Reduce heat to medium, and add 2 tablespoons butter to the skillet. When melted, add mushrooms and celery. Season with salt and pepper. Cook, stirring occasionally, until pan is dry and mushrooms are beginning to brown, about 5 minutes.
• Add stock, and cook, scraping up browned bits from bottom of skillet with a wooden spoon. Continue to cook until sauce is reduced and thickened, 3 to 4 minutes. Stir in cream and parsley. Taste, and adjust for seasoning. Pour sauce over pork, and serve immediately.