Pork Scaloppine with Mustard Pan Sauce & Baby Carrots

Prep Time
Cook Time
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"I like this recipe because you can have a hearty meal ready in an hour, perfect for a weeknight! You can change the flavor profile of this recipe by using Honey Mustard instead of Dijon for a sweeter taste."

Original recipe yields 4 servings


  • Serving Size: 1 (260.2 g)
  • Calories 526.5
  • Total Fat - 38.9 g
  • Saturated Fat - 13.9 g
  • Cholesterol - 111.4 mg
  • Sodium - 536.3 mg
  • Total Carbohydrate - 13.5 g
  • Dietary Fiber - 3.7 g
  • Sugars - 5.9 g
  • Protein - 30.2 g
  • Calcium - 70.7 mg
  • Iron - 4.3 mg
  • Vitamin C - 9 mg
  • Thiamin - 0.2 mg

Step 1

Preheat the oven to 450 degrees.

Step 2

Combine the carrots and olive oil on a jelly-roll pan; toss to coat. Sprinkle with 1/4 teaspoon salt and 1/2 teaspoon pepper. Bake at 450 degrees for 20 minutes or until tender, stirring after 10 minutes.

Step 3

While the carrots are cooking, sprinkle the pork evenly with the remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper. Heat a large skillet over medium high heat. Add 1 teaspoon canola oil, swirl to coat.

Step 4

Add 6 pork cutlets, cook 2 minutes on each side or until done. Remove from the pan and keep warm. Repeat the procedure witha 1 teaspoon canola oil and remaining pork.

Step 5

Return the skillet to medium-high heat. Add the remaining 1 teaspoon canola oil to the pan and swirl to coat. Add the shallots and garlic to the pan. Cook 2 minutes, stirring occasionally. Add the stock and mustard; cook 1 minute, scraping the pan to loosen the browned bits. Stir in the sour cream; cook 1 minute to heat through.

Step 6

Serve the pork with the sauce and carrots. Sprinkle with parsley, if desired.

Tips & Variations

No special items needed.



I scaled back for one serve and used a thinly sliced pork steak which I cut in half to have 2 smaller pieces and I used what we call Dutch carrots which are small and slender so left them whole and roasted them for 30 minutes at 275C fan forced and they were just right with that wonderful piece of pork and mustard sauce, thank you breezermom for a memorable dinner, made for Went To Market tag game on FF&F.

review by:
(8 Jun 2017)


I love recipes that include a protein and veggies. The roasted carrots were yummy (I didn't cut mine in half). The pork with sauce was great. I used a honey Dijon and it worked nicely with the shallots and pork. Yummy dinner. Thank you!

review by:
(15 Sep 2015)