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Pork Scallops Supreme

Recipe Image

Make it a Meal

Add these dishes to make a full meal:

Grilled Aubergine Slices

Golden Harvest Soup

Peanut Butter Muesli Chewies

Wine Pairings

Recipe courtesy of the National Pork Board

Preparation facts

Yield: 4 servings

Ingredients

1 lb pork loin scallops or cutlets

2 Tbs butter

2 Tbs diced carrots

2 Tbs diced celery

2 Tbs diced onion

1 Tbs chopped parsley

2 Tbs plain flour

2- 1/2 cups chicken broth

1 egg yolk, lightly beaten

1/2 cup dry red wine

1- 1/2 tsp plain flour

1 lb fresh asparagus spears, cleaned and cooked

1 carrot, thinly sliced and cooked

4 mushrooms, sliced and sauteed

Directions

Heat 1 tablespoon butter in medium saucepan; add carrots, celery, onion and parsley. Cook and stir until tender. Stir in 2 tablespoons flour, then chicken broth. Bring to a boil and simmer 30 minutes. Strain; there should be 2 cups.

Stir 1 cup broth mixture into the beaten egg yolk, return to heat for a few seconds. Keep warm.

Melt remaining butter in large frypan. Saute pork cutlets until browned; remove from pan and keep warm.

Add remaining chicken broth to pan; mix a little wine with 1-1/2 teaspoons flour and add to pan with remaining wine. Cook and stir until mixture boils and thickens. Return meat to sauce and heat.

To serve, spoon wine sauce over bottom half of 4 plates; spoon egg sauce over top half. Arrange pork in centre of plates. Garnish with asparagus, carrot and mushrooms slices.

Nutrition facts

Serving Size 1 serving
Calories 372
Calories from Fat 155 (42%)
% Daily Value*
26%Total Fat 17g
38%Saturated Fat 7.6g
Polyunsaturated Fat 1.6g
Monounsaturated Fat 6.1g
58%Cholesterol 174mg
20%Sodium 479mg
30%Potassium 1042mg
5%Total Carbohydrate 14g
14%Dietary Fiber 3.6g
Sugars 4g
Sugar Alcohols 0g
82%Protein 41g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.