My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Friday, April 29, 2011

Pork Scaloppine

Well I have been glued to the royal wedding happenings most of the morning and now it's time to think of something quick and easy for dinner. This should do the trick. It only takes 20 minutes and no one will know you have done absolutely nothing except pretend to be a princess today. We all deserve it.

Pork Scaloppine
Serves 4
print recipe

Slice 1 pork tenderloin (1 1/4 pounds) into 3/4-inch thick slices. Pound 1/4-inch thick. Season with salt and pepper, then coat in flour. In batches, brown in olive oil in a large skillet over medium-high heat, 1 to 2 minutes per side; remove. To the skillet, add 2/3 cup dry white wine and 2 tablespoons butter; cook for 1 minute. Add the pork and toss. Serve with egg noodles and sprinkle with chopped parsley.

If you have time make a simple salad.

Didn't we have fun today!


  1. Sounds wonderful! We'll be having eggs benedict for supper since I couldn't pull myself away from the TV long enough to fix it this morning.

  2. this is perfect. i am making it and topping it with those mushrooms. i will post the recipe tomorrow or the next day. it bedtime yet?


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