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Pork Scaloppine with Romano Peppers

Pork Scaloppine with Romano Peppers

Tender pork scaloppine pan-fried and finished with a silky cream-mustard sauce, served alongside sweet baked Romano peppers with garlic and parsley. Simple, elegant, and weeknight-friendly!
Serves: 2
Dinner
Meat
Prep: 10
Cook: 25
30 Minutes or Less
Oven-Baked
Pan-Fried
Cuisine: Italian
Skill level:
5.0
785 kcalCalories
17 gCarbs
14 gNet Carbs
55 gProteins
54 gFats
3 gFibers
  • Heat oven to 200°C. Halve the Romano peppers, remove seeds, and place on a tray. Toss with olive oil, minced garlic, and chopped parsley. Bake until tender and lightly charred on the edges.
    Garlic: 2 cloves
    Parsley: 5 g
    Olive Oil (EV): 1 tbsp
    Romano Pepper: 2 romano peppers
  • Lightly coat the pork loin steaks in flour, shaking off any excess.
    Pork Loin Steaks: 480 g
    Flour: 1 tbsp
  • Pan-fry the floured pork in a hot pan until golden on both sides and just cooked through, then add butter to the pan to finish, basting the steaks. Remove pork and keep warm.
    Butter: 1 tbsp
  • Lower the heat. Pour cream into the pan and whisk in mustard to make a smooth sauce. Simmer briefly to thicken, then return pork to coat.
    Mustard: 1 tsp
    Cream: 150 ml
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