Busters Recipes

Scallops Of Pork With Garlic And Lemon Sauce
 
2 tablespoons butter
2 tablespoons olive oil
1 3/4 pounds lean boneless pork, cut into thin scaloppine-like slices,
1/4"-3/8" thk slices
coarse salt
freshly ground white pepper
flour
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
4 large fresh mushrooms, cut thick slices
1 tablespoon chopped fresh parsley
mashed potatoes or buttered pasta
 
Over medium heat, melt the butter in just enough oil to coat the bottom
of a large skillet. Sprinkle the pork slices lightly with salt and
generously with freshly ground pepper. Dust with flour, shaking off the
excess. When the butter sizzles and begins to color, brown the slices
slowly, turning them until each side is nicely colored; remove them and
set aside.
Over low heat, add the shallots and stir until softened. Add the garlic,
bay leaf, and rosemary. (Omit if fresh rosemary is unavailable.)
Continue to cook about 1 minute, without letting the garlic brown. Pour
in the wine, raise the heat and bring to a boil. Cook until the wine is
reduced to about 3 tablespoons and the juices are nicely caramelized.
Add the stock and simmer briefly. While there is still 1/3 to 1/2 cup of
sauce left in the skillet, return the pork and accumulated juices.
Baste, lower the heat, cover and cook 10 minutes.
Turn the meat, baste and cook, covered, another 10 minutes. Adjust the
heat so the sauce does not cook away. After 10 minutes, arrange the
lemon slices over the slices of pork, cover the skillet and simmer 5
minutes longer.
At this time, add the mushrooms, tucking the slices around the meat.
Cover and cook about 3 minutes longer. Turn the scallops and mushrooms,
rearranging the lemon slices on top. Cook briefly, uncovered, tilting
the pan to gather sauce for basting the meat.
Transfer the pork, lemon slices, and mushrooms to a warmed platter.
Spoon over the sauce, sprinkle with parsley and serve.
Either mashed potatoes or buttered pasta make a nice accompaniment.

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