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Pork Scalloppine with Cranberry Sauce

 

10

Yield

4

servings

Prep

20

min

Cook

20

min

Ready

40

min

Trans-fat Free
 

Ingredients

4 ea pork loin
cutlets, boneless, pounded to 1/4-inch thickness
*
4 tablespoons all-purpose flour
½ teaspoon salt
¼ teaspoon black pepper
*
2 teaspoons vegetable oil
¼ cup red wine vinegar
3 tablespoons sugar
3 cups chicken broth
1 cup onions
finely chopped
3 tablespoons butter
3 tablespoons all-purpose flour
1 cup cranberries
fresh or frozen
¼ cup liqueur
cranberry flavor
*

Directions

Mix together flour, salt and pepper.

Dredge the scaloppine in flour mixture, shaking off excess.

In heavy skillet, sauté the pork in hot oil, turning once, just until browned.

Arrange cutlets on a serving platter and dress with some of the heated sauce.

FOR SAUCE: Cook together vinegar and sugar in a small saucepan until sugar is dissolved.

Add stock and simmer for 5 minutes. In a skillet, sauté onion in the butter until onion is browned.

Add flour, stir briskly and whisk in stock mixture.

Bring to a boil and cook and stir for 5 minutes. Stir in cranberries and liqueur and simmer for 5 minutes.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 299g (10.5 oz)
Amount per Serving
Calories 27743% of calories from fat
 % Daily Value *
Total Fat 13g 20%
Saturated Fat 6g 32%
Trans Fat 0g
Cholesterol 28mg 9%
Sodium 616mg 26%
Total Carbohydrate 11g 11%
Dietary Fiber 2g 9%
Sugars g
Protein 13g
Vitamin A 6% Vitamin C 12%
Calcium 2% Iron 7%
* based on a 2,000 calorie diet How is this calculated?

 

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