Pork Scaloppine With Portobello Mushrooms
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Ingredients
1 Fast Fry Pork Loin Centre Chops
1/2 tsp Salt
1/2 tsp Black Pepper
1 cup Flour for dredging
2 Tbs Olive Oil
2 Tbs Butter
1 Garlic Clove, crushed
1 cup Fresh Portobello mushrooms, sliced
2 Tbs Olive Oil (for frying mushrooms)
2 Tbs Capers, drained (optional)
1 Tbs Fresh lemon juice
1 Tbs Fresh parsely, chopped fine
Cooking Difficulty
Preparation:
Sprinkle pork with salt & pepper. Place pork slices between 2 sheets of plastic wrap and pound lightly.
Scrape out dark gills from underside of mushroom cap. Dice mushroom cap into ½" (12mm) pieces. Sauté mushroom in an additional 2 Tbs olive oil for about 3 minutes. Remove mushrooms to a platter.
To the same skillet add the olive oil and butter over medium high heat until just bubbling. Add garlic clove. Dredge chops in flour, shaking off excess, and place in skillet in one layer.
Fry for 2 minutes per side and transfer slices to a platter to keep warm in a 200°F (90°C) oven.
Discard garlic from pan. Add reserved mushrooms, lemon juice and capers, if using and fresh parsley; cook for about a minute and pour over chops. Serve immediately with buttered noodles and steamed spinach and extra lemon wedges.
