Pork Scaloppini with Cranberry Sauce
Ingredients
- Scaloppini:4 boneless pork loin cutlets, pounded to 1/4-inch thickness
- 4 Tbs all-purpose flour
- 1/2 tsp salt
- 1/4 tsp pepper
- 2 tsp vegetable oil
- Sauce:1/4 cup red wine vinegar
- 3 Tbs sugar
- 3 cups chicken broth
- 1 cup finely chopped onion
- 3 Tbs butter
- 3 Tbs all-purpose flour
- 1 cup fresh or frozen cranberries
- 1/4 cup cranberry liqueur
Directions
- Scaloppini:Mix together flour, salt and pepper. Dredge the scaloppini in flour mixture, shaking off excess. In heavy skillet, saute the pork in hot oil, turning once, just until browned. Arrange the pork on a serving platter and dress with some of the heated sauce.
- Sauce:Cook together vinegar and sugar in a small saucepan until sugar is dissolved. Add stock and simmer for 5 minutes. In a skillet saute 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.
Recipe courtesy of the National Pork Board
Nutrition Facts
Calories 530
Calories from Fat 164 (31%)
(29%)Total Fat 19g
(41%)Saturated Fat 8g
Polyunsaturated Fat 2g
Monounsaturated Fat 7g
(31%)Cholesterol 94mg
(26%)Sodium 625mg
(17%)Potassium 596mg
Total Carbohydrate 55g
(11%)Dietary Fiber 3g
Sugars 31g
Sugar Alcohols 0g
(56%)Protein 28g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2025.