Pork Scaloppine Dijon– Summer hot lunch recipe wagon presents a hot meal you can take to work, the beach or send to camp. Our recipes are quick, easy and less than 30 minutes to cook. Cook our recipes the night before, refrigerate and reheat the next day. Or, on the other hand, you can cook our meals and freeze them for next week’s lunch. Our special today isPork Scaloppine Dijon
SUMMER HOT LUNCH RECIPE WAGON: Pork Scaloppine Dijon
This low- calorie dish remains so if you pair it with a greensalad with croutons and shaved Parmesan.
4 ½ -inch thick boneless pork loin chops (about 4 ounces each)
1 tablespoon Dijon mustard
2 tablespoons (1/4 stick) butter or margarine
1 ½ teaspoons chopped dill (or ½ teaspoon dill weed)
1 clove garlic, finely chopped
Salt and ground black pepper to taste
Fresh dill sprigs
Preheat the broiler. Place pork chops between sheets of wax paper, using a mallet, pound each chop until it is about ¼ inch thick
In a small bowl, mix butter, mustard, garlic and dill into a paste. Thinly spread the mustard mixture on one side of each pork chop. Place the pork, mustard mixture on one side of each pork chop. Place the pork, mustard side up, on the rack over a broiler pan. Broil the pork 3 inches from the heat until lightly browned., about 5 minutes.
Transfer the pork to a warm serving platter and pour any accumulated juices over it. Sprinkle the pork with salt and pepper. Pack in a heated meal tote for a hot lunch to go.
You can carry your hot lunch in a heated lunch tote.
SUMMER LUNCH CHEF