Pork Scallopini with Mushrooms and Gravy Recipe

This Pork Scallopini with Mushrooms and Gravy recipe is another family favorite that I’m excited to share with you.

This easy recipe is one of our beloved comfort food recipes. Paired with the creamy mushroom sauce, the pork cutlets taste so good! It’s an easy recipe that will become one of your favorites too.

Did you know?

Scallopini (or scallopine) is an Italian dish that often features chicken, veal, and other thin, boneless cuts of meat pounded thin prior to cooking. It is ideal for tougher cuts of meat because pounding the meat tenderizes it. For this recipe, however, already-tender pork tenderloin is perfect.

Time-Saving Tips for Pork Scallopini with Mushrooms Recipe

1. Start with pre-sliced mushrooms to cut down on prep time.
2. Serve with steam-in-the-bag frozen broccoli for a quick and easy meal.

Prep time: 10 minutes
Cook time: 15-20 minutes
Serves: 4

If you’re not a fan of pork tenderloin, you can use pork cutlets or boneless pork chops for this recipe.

Pork Scaloppine with Mushrooms and Gravy Ingredients

• 2 T. extra virgin olive oil, divided
• 1¼ pound pork tenderloin, cut into ½” medallions
• 1 t. garlic powder
• Sea salt
• black pepper
• 2 Tablespoon butter
• 8 oz. fresh mushrooms, white (must be cleaned and sliced)
• 1 t. dried rosemary (or 1 T. fresh leaves, chopped)
• ¾ c. chicken stock
• 1½ T. corn starch or arrowroot
• 3 T. fresh parsley, chopped

To Serve: Steamed broccoli or your choice of sides

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Supplies Used

• Lodge Pre-Seasoned 10.25 Inch Cast Iron Skillet with Assist Handle

How to Cook the Pork Scallopini with Mushrooms and Gravy Recipe

#1. Add olive oil to a high-sided, large skillet set over medium-high heat.

#2. While the skillet is heating, spread a large sheet of plastic wrap or wax paper on a clean work surface. Add pork medallions and cover with another sheet of plastic wrap or wax paper. Lightly pound with a meat mallet or rolling pin until approximately ¼” thick.

#3. Remove top layer of plastic wrap and generously season the pork with garlic powder, salt, and black pepper on both sides.

#4. Add the seasoned pork to the hot pan with tablespoons of olive oil and cook until golden brown on the first side. Wait approximately 4-5 minutes or until it releases easily from the bottom of the pan. Turn the pork and cook for another 3-4 minutes, or until golden brown. Remove from heat and transfer the pork to a rimmed plate. Set aside.

Note: The pork loin does not need to be completely cooked through at this point. The internal temperature will continue to rise while it rests, and it will be returned to heat later.

#5. Reduce heat to medium then add the tablespoons of the butter and sliced cremini mushrooms to the skillet. Add the rosemary and season with additional teaspoon salt and black pepper, to taste. Cook, stirring occasionally until the mushrooms are golden brown and start to release their liquid, approximately 5 minutes.

#6. Add the chicken broth and deglaze the bottom of the skillet by scraping up the brown bits from the bottom with a spatula.

#7. Add the cornstarch or arrowroot to a small bowl, along with some of the hot liquid from the skillet on top. Stir until the mixture is thoroughly combined without any lumps. Pour into the frying pan and stir to incorporate.

#8. Return the pork and its juices to the skillet. Reduce heat to medium-low and cover. Simmer for 2-3 minutes or until the gravy thickens and the pork is heated through.

#9. Remove lid and transfer the pork scallopini and mushroom gravy to a serving platter.

Garnish with fresh parsley and serve immediately with steamed broccoli or your choice of sides. Enjoy!

Are you looking to try more healthy recipes? Check them here to find a delicious recipe like this Pork Scallopini.

Pork Scallopini with Mushrooms and Gravy Recipe

Lori

This Pork Scallopini with Mushrooms and Gravy recipe is another family favorite that I'm excited to share with you.

Print Recipe Pin Recipe

Prep Time 10 mins

Cook Time 20 mins

Total Time 30 mins

Course Main Course

Cuisine American

Servings 4

Ingredients

  

• 2 T. extra virgin olive oil , divided
• 1 1/4 pound pork tenderloin , cut into ½” medallions
• 1 t. garlic powder
• Sea salt
• black pepper
• 2 Tablespoon butter
• 8 oz. fresh mushrooms white (must be cleaned and sliced)
• 1 t. dried rosemary , chopped (or 1 T. fresh leaves)
• 1/4 c. chicken stock
• 1 1/2 T. corn starch (or arrowroot)
• 3 T. fresh parsley , chopped

Instructions

 

• Add olive oil to a high-sided, large skillet set over medium-high heat.
• While the skillet is heating, spread a large sheet of plastic wrap or wax paper on a clean work surface. Add pork medallions and cover with another sheet of plastic wrap or wax paper. Lightly pound with a meat mallet or rolling pin until approximately ¼” thick.
• Remove top layer of plastic wrap and generously season the pork with garlic powder, salt, and black pepper on both sides.
• Add the seasoned pork to the hot pan with tablespoons of olive oil and cook until golden brown on the first side. Wait approximately 4-5 minutes or until it releases easily from the bottom of the pan. Turn the pork and cook for another 3-4 minutes, or until golden brown. Remove from heat and transfer the pork to a rimmed plate. Set aside.
• Reduce heat to medium then add the tablespoons of the butter and sliced cremini mushrooms to the skillet. Add the rosemary and season with additional teaspoon salt and black pepper, to taste. Cook, stirring occasionally until the mushrooms are golden brown and start to release their liquid, approximately 5 minutes.
• Add the chicken broth and deglaze the bottom of the skillet by scraping up the brown bits from the bottom with a spatula.
• Add the cornstarch or arrowroot to a small bowl, along with some of the hot liquid from the skillet on top. Stir until the mixture is thoroughly combined without any lumps. Pour into the frying pan and stir to incorporate.
• Return the pork and its juices to the skillet. Reduce heat to medium-low and cover. Simmer for 2-3 minutes or until the gravy thickens and the pork is heated through.
• Remove lid and transfer the pork scallopini and mushroom gravy to a serving platter.
• Garnish with fresh parsley and serve immediately with steamed broccoli or your choice of sides. Enjoy!

Keyword Dinner

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