Tuesday, February 14, 2012

Pork Scallopini with Wild Mushroom Gravy

Valentines day.

After almost 25 years of marriage, this day of hearts, and flowers, takes on a whole new meaning.

I find myself less concerned with romantic overtures, and more interested in the things that really matter like health, happiness, kindness, and true friendship so that this Valentines day I want to take the time for gratitude that I have been blessed with such a relationship.

I mean seriously.

Who would have put up with all this over the years?

Let alone been willing to film it?

Pretty much, no one but the Pool Boy - the beloved man I married who has lately, taken up a video camera and become quite the Svengali - filming produce, crispy fried meats, and luscious gravies with the deft eye of a man who knows what cream sauce should look like when gently drizzled over roasted meat.

That he says things like: "We have to close the curtains before filming" while we both crack up because the only thing we'll be shooting is radishes, makes me love him even more - and made coming up with a valentines meal for him this year that much more fun.

And I promise, my Pork Scallopini with Mushroom Gravy is a crispy, tender dish anyone will love.

To get the printable recipe, click here.

I hope you enjoy my step by step how to video! Check out the new intro!

Prep Time: 45 minutes
Cook Time: 25 minutes
Serves: 4


  • 1 small package dried wild mushrooms (can be purchased in the produce section of most grocery stores)
  • 2 cups hot chicken stock
  • 3 tbsb butter
  • 1/4 cup flour
  • 1/3 cup sherry
  1. Soak the dried mushrooms in hot stock for 30-45 minutes until the mushrooms are tender.
  2. Remove the mushrooms from the stock and squeeze all the juice out. Reserve the stock.
  3. Finely chop the mushrooms.
  4. Melt the butter over medium high heat in a large non stick skillet. Add the mushrooms and continue to sautee for one minute. 
  5. Add the butter to make a roux. Add the sherry and let the alcohol cook off for about 30 seconds stirring continuously.
  6. Whisk in the reserved stock and stir until smooth. Spoon over the scallopini.
Pork Scallopini

  • 4 boneless pork chops
  • 1.5 cups panko breadcrumbs
  • ¼ cup flour
  • 2 eggs
  • ½ tsp garlic salt/pepper/herbes de provence
  1. Preheat oven to 425 degrees. On one plate combine flour and salt, pepper, and Herbes de Provence. On another plate place the panko breadcrumbs, and in a bowl beat the eggs.
  2. Butterfly pork chops as per video directions and pound them flat. In assembly line fashion, dredge the chops in the flour first. Shake off any excess. Move on to the eggs and then the breadcrumbs. Place on a baking sheet that has been prepared with cooking spray.
  3. Bake 15-25 minutes. Or until they reach an internal temperature of 145 for medium, 165 for well done.
  4. Serve generously drizzled with Wild Mushroom Gravy.



Lyndsay Wells is a professional trainer, writer, and program developer with a passion for food and cooking. She is an award winning recipe developer, and a website ambassador for Kraft Foods Canada. Lyndsay believes cooking should be approachable and easy and has great tips and ideas for putting together sophisticated looking dishes that cooks of all levels can accomplish.

Visit her daily on her blog, The Kitchen Witch or on her YouTube Channel, CHARMED With The Kitchen Witch.

Facebook Twitter YouTube

Subscribe to me on YouTube

Follow Me on Pinterest

Bring the daily magic of The Kitchen Witch straight to your inbox every time a new one is written.

Enter your email address:

Delivered by FeedBurner

Or you can subscribe by rss feed...

Subscribe in a reader


  1. oh my goodness---yum!! off to click on the recipe!

    1. Thanks Christina :-) Every now and then I crave something like this for dinner. Total comfort food! let me know if you try it.

  2. Your valentine dinner sounds scrumptious to say the least. Just stopping by to thank you for your kind comment on my blog today. Happy Valentines Day!

    1. Awww... thanks!! I so appreciate the visit - especially since my visit to your blog this morning brightened my day!

  3. Lyndsay, this looks wonderful. I love pork scallopini and I love the idea of the mushroom gravy with this - the perfect dish for someone you love :-)

  4. We almost had the same supper for Valentines - no gravy and used pork cutlets and breadcrumbs. Kids loved them. I will have to try gravy next time. That would really take it up a notch! Thanks.