Pork Scallopine with Honey Mustard

⁽¹⁾

Try something new for dinner with this savory dish that is perfect for a romantic evening with your loved one.

40 minutes Prep: 20 minutes Cook: 20 minutes

288 calories per serving view nutrition facts

4 servings suggest servings

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Ingredients

1	tablespoon	dijon mustard	or spicy brown mustard
1	tablespoon	prepared mustard	coarse grain or spicy brown mustard
1	tablespoon	honey
3/4	pounds	pork shoulder	butt, boneless
1	each	egg	lightly beaten with 3/4 teaspoon water
1/2	cup	bread crumbs	fine, dry
1	x	nonstick cooking spray
1	each	lemon	cut into thin wedges (optional)

Directions

Combine the Dijon and coarse-grain mustards with the honey in a small bowl. Using a pastry brush, spread the mustard-honey mixture on both sides of each pork slice.

Dip the pork in the egg, then in the bread crumbs to coat both sides.

Lightly coat a heavy 12-inch skillet with the cooking spray and set over moderate heat for 30 seconds. Add the pork and cook about 4 minutes on each side or until crisp and lightly browned. Garnish with the lemon wedges.

Reviews

Very Good! I made a light sauce out of capers, parsely, butter, minced garlic and fresh lemon juice to drizzle over it.
over 7 years ago

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Nutrition Facts

Serving Size 134g

Amount per Serving

Calories 288 43% of calories from fat

	% Daily Value*
Total Fat 14.0g	21%
Saturated Fat 5.0g	23%
Trans Fat 0.0g
Cholesterol 123mg	41%
Sodium 264mg	11%
Total Carbohydrate 16.0g	5%
Dietary Fiber 1.0g	4%
Sugars 6.0g
Protein 25.0g	50%

Vitamin A	1%		Vitamin C	10%
Calcium	5%		Iron	13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Member Review

Pate a la Rapure

I hope you don't mind...but this is the hard way of making this dish you have to be very careful and the results may be disastrous,especially for first timers.Here is an easier way.Grate potatoes,squeeze potatoes and reserve liquid and measure amount removed.You should have your meat cooked beforehand reserve the stock from the meat.In a large bowl ,put in potatoes and stir in stock a cup or two at a time until water is absorbed,add liquid and stir until most premeasured stock is used.This will give the desired consistency.Put about half the potato mixture on the bottom of your pan,spread meat on top and layer remaining mixture on top.Put in preheated 400 deg oven for 30 mins then 350 deg oven for about 2 1/2 hours.Remove from oven and enjoy.Here in Saint May's Bay we use salted green onions in the stock as we cook the meat.Carrots and celery are optional.

Reviewed by Mitch61