Pork Scaloppine With Mushrooms And Marsala Recipes

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PORK MARSALA WITH MUSHROOMS



Pork Marsala with Mushrooms image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 1h

Yield 6 servings

Number Of Ingredients 16

6 boneless pork chops (about 2 pounds)
Kosher salt and freshly ground black pepper
1/2 cup all-purpose flour
2 tablespoons olive oil
4 tablespoons salted butter
1 pound white button mushrooms, quartered
1 cup Marsala wine
1 cup beef broth, plus more as needed
2 teaspoons cornstarch
1/2 cup heavy cream
Buttered Egg Noodles, for serving, recipe follows
Chopped fresh parsley, for topping
12 ounces egg noodles
Kosher salt and freshly ground black pepper
2 tablespoons salted butter
2 tablespoons chopped fresh parsley

Steps:

  • Place the pork chops between 2 pieces of plastic wrap and pound with a mallet or heavy skillet until 1/4-inch-thick.
  • Sprinkle the pork on both sides with salt and pepper. Put the flour in a shallow dish and dredge the pork in it, shaking off any excess.
  • Heat the olive oil and 2 tablespoons butter in a large skillet over medium-high heat. Add half of the pork and cook until browned and cooked through, 2 to 3 minutes per side. Remove to a plate and set aside. Repeat with the remaining pork.
  • Add the mushrooms to the skillet and stir. Cook until golden brown, 5 to 6 minutes.
  • Pour in the Marsala and beef broth and stir to deglaze the pan, scraping up the browned bits. Cook until the liquid is reduced by half, 5 to 6 minutes. (If the liquid reduces too quickly, splash in more broth as needed.)
  • Whisk the cornstarch into the heavy cream in a small bowl. Pour into the sauce mixture and let it bubble and thicken for another minute.
  • Turn off the heat and stir in the remaining 2 tablespoons butter. Serve the pork with the Buttered Noodles and spoon some of the mushrooms and Marsala sauce on top. Sprinkle with the parsley.
  • Add the egg noodles to a pan of salted boiling water and cook according to the package directions, 6 to 7 minutes.
  • Drain, put back in the pan and add the butter, then season with salt and pepper. Add the parsley and toss.

SCALOPPINE AL MARSALA



Scaloppine al Marsala image

Sometimes called veal Marsala, this is the classic Italian dish made with thinly sliced veal scaloppine. A recipe typical of Sicily, where the best Marsala comes from. Serve with plenty of bread to mop up the sauce.

Provided by saretta

Categories     World Cuisine Recipes     European     Italian

Time 25m

Yield 4

Number Of Ingredients 8

1 ⅓ pounds veal medallions
2 tablespoons all-purpose flour, or as needed
2 tablespoons butter
1 tablespoon extra-virgin olive oil
salt and pepper to taste
½ cup Marsala wine
½ cup water
1 tablespoon cornstarch

Steps:

  • Place veal between 2 sheets of heavy plastic on a solid, level surface; pound to 1/4-inch thickness with the smooth side of a meat mallet. Pat dry with a paper towel and dust with flour on both sides.
  • Melt butter with olive oil in a large skillet over medium heat until it starts to foam. Add veal; cook until browned, 3 to 4 minutes per side. Season with salt. Transfer veal to a plate. Cover with aluminum foil to keep warm.
  • Pour Marsala wine into the same skillet. Stir to scrape up browned bits from the bottom of the skillet, about 2 minutes.
  • Stir water and cornstarch together in a small bowl until cornstarch dissolves. Stir into the Marsala wine in the skillet. Season with salt and pepper. Cook until sauce thickens, about 5 minutes.
  • Return veal to the skillet; cook until heated through, about 1 minute. Remove from heat and serve topped with sauce.

Nutrition Facts : Calories 283.1 calories, Carbohydrate 9 g, Cholesterol 119.5 mg, Fat 13.4 g, Fiber 0.1 g, Protein 22.1 g, SaturatedFat 5.3 g, Sodium 150.2 mg, Sugar 2.4 g

PORK SCALOPPINE WITH MUSHROOMS AND MARSALA



Pork Scaloppine with Mushrooms and Marsala image

The finest Marsalas, aged a minimum of 10 years, are ranked with the great fortified wines of the world--sipping one of these is a pleasure you shouldn't miss. But for good cooking, I recommend a moderately priced Superiore (aged 2 years) or Superiore Riserva (aged 4 years). For scaloppine, secco (dry Marsala) is a must.This came out delicious and I just love Lidia. I served this on polenta but you could use rice or pasta. Enjoy!!

Provided by Lidia's Italy

Categories     Pork is good for you!

Yield 6

Number Of Ingredients 12

2 1/4 pounds (or a little more) Circle B Ranch boneless center-cut pork loin
2 teaspoons coarse sea salt or kosher salt, or to taste
Freshly ground black pepper to taste
1/2 cup all-purpose flour or more
6 Tablespoons extra-virgin olive oil, or more if needed
5 Tablespoons butter, or more if needed
2 Tablespoons finely chopped shallots
3 fresh sage leaves
2 cups sliced fresh mushrooms (a single variety such as porcini, shittake, cremini, white mushrooms,or a mixture)
1 cup dry Marsala
1 cup light stock (chicken, turkey, or vegetable broth), or more if needed
2 Tablespoons chopped fresh Italian parsley

Steps:

  • Trim the pork loin, leaving only a thin layer of fat, and cut it crosswise into twelve equal slices. Using a meat mallet (or other heavy implement), flatten and spread the slices into scaloppine about 1/4 inch thick. Season lightly on both sides with salt and freshly ground pepper. Dredge the scaloppine in the flour, coating both sides, and shake off the excess.
  • Meanwhile, put 4 Tablespoons of the olive oil and 2 Tablespoons of the butter in the skillet, set over medium-high heat. When the butter begins to bubble, lay four or more scaloppine in the skillet - as many as can lie flat without crowding - and let them sizzle in place until the underside is opaque and tinged with brown, about 3 minutes. Flip them over and color the second side for a couple of minutes; then lift out the slices, let the fat drain off, and put them on a platter. Add a bit more olive oil and/or butter to the skillet if it seems dry, and fry the rest of the scaloppine in the same way.
  • When all of the pork is browned, pour off the frying oil but leave any crusty caramelization in the skillet. Put in the remaining 2 Tablespoons of olive oil and 3 Tablespoons of butter, and return to medium-high heat. When the butter is foaming, drop in the shallots and sage leaves, and cook, stirring for a minute. Scatter the sliced mushrooms in the pan, season with 1/2 teaspoon salt, and stir continuously as the mushrooms sizzle and start to release their juices. Cook, tossing and stirring, until the moisture has evaporated and the mushroom slices are shrunken, soft and caramelized, 6 minutes or more.
  • Pour in the Marsala, raise the heat, and stir until it boils. Let the wine bubble and reduce for a minute or two, then stir in the stock. Bring to a boil, and cook at a gentle bubbling pace until the sauce is slightly viscous but loose, about 5 minutes. Season to taste with salt and freshly ground pepper.
  • One by one, slide the scaloppine into the simmering sauce, and pour in any juices accumulated on the platter. Shake the pan, spoon sauce over the scaloppine, and flip them over once or twice, until they are heated through and glistening with sauce on both sides. If the sauce is too dense to coat all the meat, loosen it with a bit of stock. Turn off the heat, sprinkle the parsley all over, and serve.

Nutrition Facts : ServingSize 6

PORK SCALOPPINE WITH MUSHROOMS AND MARSALA



Pork Scaloppine with Mushrooms and Marsala image

Categories     Sauce     Mushroom     Pork     Side     Fry     Marsala     Boil

Yield makes 12 scaloppine, serving 6

Number Of Ingredients 15

2 1/4 pounds (or a little more) boneless center-cut pork loin
2 teaspoons coarse sea salt or kosher salt, or to taste
Freshly ground black pepper to taste
1/2 cup all-purpose flour or more
6 tablespoons extra-virgin olive oil, or more if needed
5 tablespoons butter, or more if needed
2 tablespoons finely chopped shallots
3 fresh sage leaves
2 cups sliced fresh mushrooms (a single variety such as porcini, shiitake, cremini, white mushrooms, or a mixture)
1 cup dry Marsala
1 cup light stock (chicken, turkey, or vegetable broth), or more if needed
2 tablespoons chopped fresh Italian parsley
Recommended Equipment
A meat mallet
A heavy-bottomed skillet or sauté pan, 14 inches in diameter

Steps:

  • Trim the pork loin, leaving only a thin layer of fat, and cut it crosswise into twelve equal slices. Using a meat mallet (or other heavy implement), flatten and spread the slices into scaloppine about 1/4 inch thick. Season lightly on both sides with salt and freshly ground pepper. Dredge the scaloppine in the flour, coating both sides, and shake off the excess.
  • Meanwhile, put 4 tablespoons of the olive oil and 2 tablespoons of the butter in the skillet, set over medium-high heat. When the butter begins to bubble, lay four or more scaloppine in the skillet-as many as can lie flat without crowding-and let them sizzle in place until the underside is opaque and tinged with brown, about 3 minutes. Flip them over and color the second side for a couple of minutes; then lift out the slices, let the fat drain off, and put them on a platter. Add a bit more olive oil and/or butter to the skillet if it seems dry, and fry the rest of the scaloppine in the same way.
  • When all of the pork is browned, pour off the frying oil but leave any crusty caramelization in the skillet. Put in the remaining 2 tablespoons of olive oil and 3 tablespoons of butter, and return to medium-high heat. When the butter is foaming, drop in the shallots and sage leaves, and cook, stirring, for a minute. Scatter the sliced mushrooms in the pan, season with 1/2 teaspoon salt, and stir continuously as the mushrooms sizzle and start to release their juices. Cook, tossing and stirring, until the moisture has evaporated and the mushroom slices are shrunken, soft, and caramelized, 6 minutes or more.
  • Pour in the Marsala, raise the heat, and stir until it boils. Let the wine bubble and reduce for a minute or two, then stir in the stock. Bring to a boil, and cook at a gentle bubbling pace until the sauce is slightly viscous but loose, about 5 minutes. Season to taste with salt and freshly ground pepper.
  • One by one, slide the scaloppine into the simmering sauce, and pour in any juices accumulated on the platter. Shake the pan, spoon sauce over the scaloppine, and flip them over once or twice, until they are heated through and glistening with sauce on both sides. If the sauce is too dense to coat all the meat, loosen it with a bit of stock. Turn off the heat, sprinkle the parsley all over, and serve.

PORK SCALLOPINI WITH MUSHROOMS



Pork Scallopini with Mushrooms image

This is a great at-home date night recipe. I use reduced-sodium chicken broth because I add salt to season the meat and mushrooms. -Lana Dramstad, Havre, Montana

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 10

1 pork tenderloin (1 pound), cut into 8 slices
1 teaspoon salt, divided
1/2 teaspoon pepper, divided
4 tablespoons butter, divided
1/2 pound sliced fresh mushrooms
2 celery ribs, sliced
1 cup reduced-sodium chicken broth
1/3 cup heavy whipping cream
3 tablespoons minced fresh parsley, divided
Hot cooked egg noodles

Steps:

  • Pound pork slices with a meat mallet to 1/2-in. thickness; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. In a large skillet, heat 1 tablespoon butter over medium-high heat. Add pork in batches; cook 2-3 minutes on each side or until pork is golden brown, using 1 tablespoon butter as needed. Remove; keep warm., In same pan, heat remaining butter over medium heat. Add mushrooms, celery, and remaining salt and pepper; cook and stir 6-8 minutes or until tender. Add broth, stirring to loosen browned bits from pan. Bring to a boil; cook 5-6 minutes or until liquid is reduced to 2/3 cup., Return pork to pan. Stir in cream and 2 tablespoons parsley; heat through. Serve with noodles; sprinkle with remaining parsley.

Nutrition Facts : Calories 323 calories, Fat 23g fat (13g saturated fat), Cholesterol 117mg cholesterol, Sodium 895mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 26g protein.

PORK SCALOPPINI WITH MUSHROOMS



Pork Scaloppini With Mushrooms image

Make and share this Pork Scaloppini With Mushrooms recipe from Food.com.

Provided by Michelle Figueroa

Categories     Pork

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

4 (6 ounce) boneless pork loin chops
1/2 cup all-purpose flour
1 1/2 teaspoons kosher salt
1/2 teaspoon fresh ground black pepper
3 tablespoons vegetable oil
2 tablespoons unsalted butter
1/2 lb portabello mushroom, thinly sliced
1/4 cup marsala
1 1/2 cups chicken stock, preferably homemade
2 tablespoons sour cream
2 tablespoons fresh chives, snipped
additional kosher salt & freshly ground black pepper

Steps:

  • Sprinkle a small amount of water on a large sheet of plastic wrap. Place 2 of the steaks on top of the plastic and sprinkle again with water. Cover with another sheet of plastic wrap and pound with a rolling pin or meat pounder until about 1/4 inch thick. Repeat with the remaining 2 steaks.
  • Mix the flour with the salt and pepper in a shallow pie plate. Heat half the oil in a large skillet over medium-high heat until almost smoking. Working in 2 batches, place half the pork in the flour mixture and turn to coat on all sides. Shake off the excess flour and add to the skillet. Cook until lightly browned and cooked through, 3 to 4 minutes per side. Transfer to a plate or platter and cover loosely with foil. Repeat with the remaining oil and pork.
  • Add the butter to the skillet and heat until melted and foamy. Add the mushrooms and cook, stirring often, until almost all the liquid that the mushrooms give off has evaporated, about 5 minutes. Pour in the Marsala, increase the heat to high, and cook, stirring, until almost all the liquid has evaporated. Add the chicken stock and simmer for 3 minutes. Return the pork to the skillet and simmer, turning often, until the pork is warmed through and the sauce is thickened, about 2 minutes. Transfer the scaloppini to warm serving plates. Stir the sour cream and chives into the sauce. Season with salt and pepper and spoon over the pork.

Nutrition Facts : Calories 563.9, Fat 28.7, SaturatedFat 9.5, Cholesterol 117.6, Sodium 1096.5, Carbohydrate 19.5, Fiber 1.1, Sugar 3, Protein 42.3

PORK SCALOPPINE WITH MUSHROOMS



Pork Scaloppine with Mushrooms image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 9

1 1/2 pounds pork tenderloin, trimmed and sliced 3/4 inch thick
Coarse salt and freshly ground pepper
4 to 5 tablespoons unsalted butter
10 ounces white mushrooms, trimmed and sliced 1/8 inch thick
2 celery stalks, sliced crosswise 1/8 inch thick
1 cup homemade or low-sodium canned chicken stock
1/3 cup heavy cream
2 tablespoons coarsely chopped fresh flat-leaf parsley
Buttered Egg Noodles

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.

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