Saturday, November 5, 2011
Pork Scallopini with Mustard Creme
This is my "go to" recipe when I have company over. Its easy, elegant and the flavors are so unique and complimentary that you will literally be licking your plate (or at least wanting to)
2lbs Pork Scallopini (thinly sliced pork)
2 Tablespoons Gluten Free All Purpose Flour
4 Tablespoons Olive Oil
2/3 cup dry Vermouth (or white cooking wine)
2/3 cup GF Chicken Broth
2 Tablespoons Lemon Juice
3/4 Cup Heavy Cream
2 Tablespoons Honey Dijon Mustard OR 1/2 Tablespoon Stone Ground Mustard
DASH of Nutmeg OR Allspice
Salt and Pepper to taste
Pour oil in a nonstick skillet and heat to medium high heat. Lightly coat the meat with the the all purpose flour and and cook quickly in the oil. Set aside and keep warm.
Pour the Vermouth, broth and lemon juice into the skillet and whisk together to mix in all the tasty bits and remove any potential lumps. Bring mixture to a boil and reduce to half. Remove from heat and whisk in cream, mustard and spices.
Pour sauce over warmed meat and serve!