Easy Pork Scaloppini
1 pound thin boneless pork chops or thinly pounded Pork Tenderloin ( I prefer Pork Tenderloin) salted & peppered to taste.
1/4 cup flour
2 tbls olive oil
8 oz mushrooms, sliced
2/3 cup chicken broth
2 tablespoons garlic, minced
2 tablespoons lemon juice
1 cup whipping cream
3 tablespoons Dijon mustard or to taste
Dredge pork chops in flour. Preheat the skillet over high heat, then add olive (remember hot pan cold oil will keep things from sticking), reduce heat to medium high, fry pork for about 3 minutes on each side or until golden brown. Be sure to keep an eye that it doesn’t get burned.
Remove pork from the skillet, put on a plate, and repeat with the remaining pork until you have cooked them all. ( You might need to add more oil during the cooking process). Remove the last pieces of pork from the skillet. Then add the sliced mushrooms to the hot skillet and cook until lightly browned.
Lower the heat under the skillet to low; add, broth, Dijon mustard, garlic, lemon juice, and whipping cream. Add the pork back into the skillet and cook for another 3 minutes.
Serve immediately. Can be held in the oven at 200 degrees until ready to serve. The sauce will separate a little, so remove pork and stir again before serving.
Adapted from the Saucy Gourmet
Garlic Orzo with fresh Tomatoes and Spinach.
Orzo cooked according to the package for 4 people.
3 Roma tomatoes diced
10 oz fresh baby spinach leaves, coarsely chopped
¼ cup grated parmigiana
¼ cup fresh basil, coarsely chopped
2-3 tbl minced garlic
Reserve some pasta water
Salt & pepper to taste.
Cook Orzo according to the directions on the package for 4 servings. Reserve some of the pasta water.
After draining orzo, & reserving some of the pasta water-put orzo back into the pan
Coarsely chop the baby spinach & the basil leaves add to the orzo.
Dice 3 Roma tomatoes and add to the orzo.
Add the minced garlic and parmigiana cheese, give everything a good stir to combine. At this point taste and salt & pepper to taste.
Also, if the mixture looks dry, add a little reserved pasta water to give it creamy texture, but not too wet.