Pork Scaloppine with Mushrooms and grilled Zucchini Salad

Pork Scaloppine With  Mushrooms

Ingredients

• 1/2 cup chicken broth ( Better than Bouillion + water)
• 1 tablespoon spicy brown mustard
• 1 tablespoon tomato paste
• 2 teaspoons Worcestershire sauce
• 1 1/2 teaspoons cornstarch
• 1 tablespoon butter, divided 
• 1/2 lb mushroom, sliced 
• 1/2 lb thin pork scallopini
• paprika omitted from this recipe
• salt & freshly ground black pepper
• 2 tablespoons  sour cream 
• 
  
• Directions

1. Whisk together chicken broth, mustard, tomato paste, Worcestershire sauce and cornstarch; set aside.
2. In a large nonstick frypan, melt half thebutter over medium high heat.
3. Add mushrooms; cook, stirring frequently, until mushrooms are tender and golden brown, 6 to 8 minutes.
4. Set aside in a bowl.
5. Lightly season both sides of pork with paprika, salt and pepper.
6. Melt remaining butter in frypan over medium high heat.
7. Add pork and cook, 2 to 3 minutes each side, until just a hint of pink remains inside.
8. Remove from pan and set aside with mushrooms.
9. Stir broth mixture then add to pan, stirring until mixture boils and thickens slightly, 30 to 60 seconds.
10. Remove from heat and stir in sour cream.
11. Gently heat through if necessary.
12. Serve immediately, sprinkled with chives.

Serve with noodles.

Grilled Zucchini Salad

2medium zucchini

1 yellow squash
1 Tablespoon olive oil
3 Tablespoons fresh herbs, chopped basil)
salt and pepper
lemon juice

Using a mandoline to very thinly slice the zucchini.
Toss the zucchini in olive oil and salt and pepper.
On a hot grill pan or indoor grill, sear the zucchini until dark marks appear, about 30 seconds. Flip over and repeat on the other side.
Toss the grilled zucchini in a bowl with the fresh herbs and a hefty squeeze of lemon. Taste and add more salt if needed.