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Scallops Of Pork With Garlic And Lemon Sauce | Sauces Recipes

Scallops Of Pork With Garlic And Lemon Sauce


Serving Size : 4
Ingredients
for prepare Scallops Of Pork With Garlic And Lemon Sauce
:
Amount Measure Ingredient - Preparation Method
2 tablespoons butter
2 tablespoons olive oil - (about)
1 3/4 pounds lean boneless pork - cut into thin
scaloppini-like slices 1/4"-3/8" thk
slices
coarse salt
freshly ground white pepper
flour
scallops of pork with garlic and lemon sauce
1 large shallot - chopped
2 garlic cloves - chopped
1 bay leaf - broken
1 sprig fresh rosemary - (optional)
1/2 cup dry white wine
1/2 cup chicken stock
1 lemon - fluted from end to
end, thinly sliced
scallops of pork with garlic and lemon sauce
4 large fresh mushrooms - - (about 4 oz), cut
thick slices
scallops of pork with garlic and lemon sauce
1 tablespoon chopped fresh parsley
recipe Scallops Of Pork With Garlic And Lemon Sauce

Over medium heat, melt the butter
insanity, da bomb and other hot sauces
in just enough oil to coat the bottom of a large skillet. Sprinkle the pork slices lightly with salt and
sauces for chicken
generously with freshly ground pepper. Dust with flour, shaking off the excess. When the butter
viva cocina sauces
sizzles and begins to color, brown the slices slowly, turning them until
five mother sauces
each side is nicely colored; remove them and set aside. Over low heat, add the shallots and
five mother sauces
stir until softened. Add the garlic, bay leaf, and rosemary. (Omit if fresh rosemary is unavailable.) Continue
book sauces
to cook about 1 minute, without letting the garlic brown. Pour in the wine, raise the heat
sauces for chicken
and bring to a boil. Cook until the wine is reduced to about
selling homemade sauces
3 tablespoons and the juices are nicely caramelized. Add the stock and
viva cocina sauces
simmer briefly. While there is still 1/3 to 1/2 cup of sauce left in
insanity, da bomb and other hot sauces
the skillet, return the pork and accumulated juices. Baste, lower the heat, cover and
sauces for chicken
cook 10 minutes. Turn the meat, baste and cook, covered, another 10 minutes. Adjust the
Scallops Of Pork With Garlic And Lemon Sauce
heat so the sauce does not cook away. After 10 minutes, arrange the lemon slices
sauces for corned beef
over the slices of pork, cover the skillet and simmer 5 minutes longer. At this time, add the mushrooms, tucking
viva cocina sauces
the slices around the meat. Cover and cook about 3 minutes longer. Turn the scallops and mushrooms, rearranging the lemon
insanity, da bomb and other hot sauces
slices on top. Cook briefly, uncovered, tilting the pan to gather sauce for basting the meat. Transfer the pork, lemon
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slices, and mushrooms to a warmed platter. Spoon over the sauce, sprinkle with
sauces for corned beef
parsley and serve. Either mashed potatoes or buttered pasta make a nice accompaniment. Comments: Slices of boneless pork
selling homemade sauces
work very well in a sauce usually reserved for veal scaloppine. Use
cream sauces for ravioli
boneless tenderloin or center-cut loin, trimmed of all but the thinnest line of fat. Do not
hot sauces
pound the meat as you would for veal scaloppini. Recipe Source: THE USEFUL PIG by Roberta Wolfe
Scallops Of Pork With Garlic And Lemon Sauce
Smoler






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  • Scallops Of Pork With Garlic And Lemon Sauce


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    Views: 2413 | Author: Shad0w | 19 December 2009 | Comments (0)


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