One batch of Lemon Butter Pasta Cream Sauce, separate recipe
12 pork medallion beaten to half an inch in thickness
1 cup of all purpose flour
6 slices of thick bacon, cooked and crumbled
12 oz package of fresh mushrooms, sliced
1 can of artichoke hearts, sliced
salt and pepper
chopped parsley
half of a yellow onion, sliced
2 tbls of capers, rinsed
Instructions
Make lemon butter sauce. Cook angel hair pasta and drain. Combine pasta with half of the lemon butter sauce and set aside.
Heat butter in a heavy skillet on medium high heat. Salt and pepper the pork medallions and dredge in flour. Cook medallions for 3 minutes on each side, turning only once. Place on a warming plate.
Add onions, bacon, mushrooms, and artichokes to skillet and saute for 3 to 5 minutes until tender. Add salt and pepper, capers, and half of the lemon butter sauce. Mix well and saute for 2 minutes.
Place one serving of pasta on a plate. Top pasta with mushroom and artichoke mixture. Place two pork medallions on top of mushroom and artichoke mixture. Drizzle with lemon butter sauce. Serve hot with a side salad or as a complete meal.
Serving
Suggestions
pork, pasta, artichoke, mushroom, lemon
Originally Submitted
10/12/2011
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