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New York City Chefs Daily Recipe for 6/28/2001 : Recipe for Pork Scaloppine
New York City restaurant chef and New York editor reviews these daily recipes. Italian, French, and Haute Cuisine Recipe Collection. New recipes specialties for Seafood, Soups, Salads, Desserts, Pastries, Beef, Chicken, Veal, Pork, Filet of Sole & Pasta.

Pork Scaloppine recipe today with the daily updated recipe from NYC Chef Dr. Delicious recipe collections - an Italian, French, or Haute Cuisine Recipe Collection.  Recipes include Seafood, Shrimp, Salmon, Steaks, Swordfish, Beef, Chops, Veal, Pork, Filet, Sole, Chicken, Rice & Pasta. New York City restaurant chef and editor review these daily recipes.
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Chef's Daily Recipe for 6/28/2001 : Recipe for Pork Scaloppine
"Pork Scaloppine"

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"As we graze it grows"

12 whole garlic cloves, peeled
1 1/2 teaspoons red wine vinegar
1 cup water
1 1/2 pounds boneless pork loin, cut into 1/4 inch thick slices
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons butter
3 tablespoons olive oil

In a small saucepan, bring garlic cloves, red wine vinegar, and water to a boil over medium heat.  Cook tightly covered 10 minutes, or until garlic is soft but still holds it shape.  Trim excess fat from the pork.  Season with salt and pepper.  In a large frying pan, melt butter with olive oil over medium high heat. Add pork and cook, turning once, 6 minutes, or until browned on both sides and almost cooked through.  Add garlic and its cooking liquid to pan. Cook pork uncovered until liquid is reduced to 1/2 cup, about 5 minutes.  Season with additional salt and pepper.
  Serves 6.
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