Pork Scallopini with Garlic and Mushrooms
Tender and flavorful, this Pork Scallopini with Garlic and Mushrooms is a restaurant-worthy dish you can master at home in just 35 minutes. Featuring perfectly seared pork cutlets, lightly dredged in flour for a golden crust, this recipe combines the earthy richness of sautéed cremini mushrooms with the savoriness of a creamy garlic-infused sauce. A splash of chicken broth deglazes the pan, while fresh lemon juice and parsley add a bright, zesty finish. Ideal for weeknight dinners or special occasions, this dish pairs beautifully with pasta, rice, or crusty bread to soak up every last drop of the luscious sauce. Perfect for lovers of quick, hearty one-skillet meals, this recipe is a must-try for fans of comforting yet elegant cuisine.
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Recipe Information
Ingredients
- 4 pieces Pork cutlets (scallopini-style)
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 0.5 cup All-purpose flour
- 2 tablespoons Olive oil
- 3 tablespoons Unsalted butter
- 3 cloves Garlic cloves, minced
- 8 ounces Cremini mushrooms, sliced
- 0.5 cup Chicken broth
- 0.25 cup Heavy cream
- 2 tablespoons Fresh parsley, chopped
- 1 Lemon, juiced
Instructions
Place the pork cutlets between two sheets of plastic wrap and gently pound them to a uniform thickness of about 1/4 inch.
Season both sides of the pork cutlets with salt and black pepper.
Dredge the pork cutlets in flour, shaking off any excess. Set aside.
In a large skillet, heat olive oil over medium-high heat.
Add the pork cutlets to the skillet and sear for 2-3 minutes per side, until golden brown. Work in batches if necessary to avoid overcrowding. Remove the cooked cutlets and set them aside on a plate.
Reduce the heat to medium and add 2 tablespoons of butter to the skillet.
Stir in the minced garlic and sauté for 1 minute until fragrant.
Add the sliced cremini mushrooms to the skillet and cook for 5-7 minutes, stirring occasionally, until they release their moisture and are golden brown.
Deglaze the pan by pouring in the chicken broth, scraping up any browned bits from the bottom of the skillet.
Stir in the heavy cream and cook for 2-3 minutes, allowing the sauce to thicken slightly.
Return the pork cutlets to the skillet and simmer for 3-4 minutes, spooning the sauce over the cutlets to coat them.
Finish by adding the remaining tablespoon of butter, the fresh parsley, and a squeeze of lemon juice to brighten the flavors.
Serve the pork scallopini hot, garnished with additional parsley if desired. Pair with pasta, rice, or crusty bread for a complete meal.
Nutrition Facts
Calories |
1756 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.6 g | 151% | |
| Saturated Fat | 49.5 g | 248% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 433 mg | 144% | |
| Sodium | 2905 mg | 126% | |
| Total Carbohydrate | 62.6 g | 23% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 6.6 g | ||
| Protein | 112.5 g | 225% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 135 mg | 10% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 2398 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
