Flavorful Pork Escalopes with Wine Sauce that is so simple and quick to make you'll have dinner ready in no time!
This post is sponsored by Holland House®
Why we ❤️ it
This week I decided to serve more than the usual one dish, and share a lovely, simple dinner with you: a mixture of our beloved classics and a touch of elegance. You too will love this Pork with Vermouth Sauce served with Celeriac and Cassava Mash.
And this pork dish is one of my go-to feed-the-family-and-get-out-of-the-kitchen favorites. It takes all of five minutes (plus the marinating time) to have it on the table. Serve with some green salad or sautéed vegetables and nobody will suspect just how easy it was to make dinner.
What are escalopes
Escalopes, or scallopini are very thin slices of meat, most commonly veal, pork, or beef. Depending on the cut it may have been tenderized by hammering with a mallet or rolling pin.
Cooking pork escalopes
Escalopes can be very tender but they require a short cooking time, else they'll turn dry and tough. It's important to stick around to make sure they don't overcook.
About this recipe
Clearly, if kids will be at the table, some modifications will need to be made, as you don't want to serve alcohol to the little ones. One of my favorites is simply using heavy cream instead of wine for a rich, child-friendly sauce.
[Recipe] Easy, Quick Pork Escalopes with Wine Sauce
- 12 pork escalopes, very thin
- ½ teaspoon coarse sea salt, (plus more for seasoning at the end)
- ½ teaspoon pepper (freshly-cracked, or ground)
- 1 teaspoon tarragon , dry, minced
- 3 tablespoons vegetable oil, for frying, or clarified butter (ghee)
- 1 tablespoon sugar (white, granulated)
- 2 tablespoons all-purpose flour
- 2 cup Holland House Cooking Vermouth, or red wine
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- Season: Sprinkle the pork escalopes with ½ teaspoon coarse sea salt, pepper, and tarragon. Let it rest in the fridge for an hour.
- Fry: Heat oil in a heavy skillet over high heat. Sprinkle sugar on the oil, and heat until the sugar browns, being careful that it does not burn.Spread the escalopes on the skillet and brown cook until it browns on one side (approx. 40 seconds), turn, and brown on the other side.
- Dust with flour: Lower heat to medium. Sprinkle flour on the escalopes and cook turning until the flour is no longer white.
- Make sauce: Pour in vermouth and cook stirring until it starts to thicken (about 1 min). Remove from the heat and serve with Yuca and Cepa de Apio Mash.
Tips and Notes
For a pork escalope cider sauceFor an exciting option, substitute an equal amount of cider for cooking wine in the preparation.
Nutritional information is calculated automatically based on ingredients listed. Please consult your doctor if you need precise nutritional information.