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Apple and pork stuffing
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Brochettes of pork with rosemary
Chow yuk
Coriander-pepper chops
Crown roast of pork with stuffing
French garlic sausages
Grilled pork chops with red onion marmalade
Honey- mustard pork roast
Oven pork chops
Pork and winter squash stew
Pork scallopines with puree of chestnuts
Pork spareribs
Pork tenderloin with balsamic-cranberry sauce
Pork tenderloin with raisin sauce
Roast loin of pork with prunes
Stir-fried pork tenderloin
Quick pork cassoulet
Stir-fried pork tenderloin

Williams-Sonoma Home! Williams-Sonoma: Cooks' Network


Serves 4

8 pork scallopine, thinly sliced from loin or tenderloin
salt and pepper to taste
1 tablespoon flour
2 tablespoons butter
1/2 cup chopped mushrooms
1/4 cup chopped dill pickles
1 tablespoon capers, drained
1 tablespoon white vinegar
1 teaspoon prepared mustard
1 1/2 cups brown sauce
For chestnut puree:
1 pound canned whole chestnuts
1/4 cup heavy cream
1 teaspoon honey

Season pork scallopine with salt and pepper. Dredge in flour.
Heat butter in a non-stick frying pan. Brown pork scallopines about 3 minutes on each side.
Set aside on a plate.
Add mushrooms, pickles, capers and vinegar to pan. Heat for 5 minutes.
Add sauce.
Add pork slices and simmer for 3 to 4 minutes.
Chestnut puree:
Drain and rinse chestnuts. Puree in a food processor with cream and honey until smooth.
Serve pork with garnish and chestnut puree.

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