From one of our culinary adventures at the B&B, comes this delicious pork recipe…quick, easy and delicious! “Paillard” is a french term identifying any thin, flattened piece of meat.
4 pork paillards
Salt and pepper
1 Tb. olive oil
4 Tb. butter
2 cups sliced button mushrooms
2 Tb. minced shallots
3 Tb. medium dry sherry (Amontillado)
2 Tb. grainy mustard
¾ cup chicken stock
1 Tb. finely chopped chives
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1. Season paillards on both sides with salt and pepper. Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium high heat until butter foams. Add 2 paillards, and saute’ on 1 side until golden brown, about 2 minutes. Flip and saute’ paillards until cooked through , about 30 seconds. Transfer to a plate and repeat with remaining paillards. Remove and keep warm with tented foil.
2. Add sliced mushrooms, 2 tablespoons minced shallot and 1 tablespoon butter to skillet and cook over medium heat stirring often, until mushrooms are golden, about 2 minutes. Add sherry, mustard and deglaze the pan, scraping brown bits from bottom with a wooden spoon. Add stock and any plate juices. Simmer until sauce reduces by half, about 3 minutes.
3. Gradually stir in 2 tablespoons of butter, cut into small pieces, until just melted. Stir in chives. Return paillards to the pan to warm is necessary. Plate and serve. Serves: 4
Tags: Brenham TX B&B Cooking Classes, Cooking Class Pork Recipe, Texas B&B Cooking Class Recipe
