Don't know what to do with boneless pork chops you have in the fridge? Make this 20-minute pork chops in saffron and Mascarpone sauce. They're too good to miss.
Full Recipe
Boneless Pork Chops in Creamy Saffron & Mascarpone Sauce
Don't know what to do with boneless pork chops? Make this 20-minute pork chops in saffron and Mascarpone sauce. They're too good to miss.
SERVINGS: 2
Ingredients
- 12 oz boneless pork chops , 340 grams
- 1 shallot chopped
- 2 tablespoon Mascarpone cheese
- 2 tablespoon butter
- ½ packet saffron powder
- ½ cup vegetable/ meat stock
- ¼ oz lean smoked pancetta or speck ,diced
- Handful fresh parsley
- Salt pepper to taste
Instructions
- In a large skillet pan melt butter, add chopped shallot and diced pancetta or speck.
Let cook for about a minute. Add pork chops. Cover skillet with a lid and let simmer for 5 minutes. - In the meantime, heat vegetable or meat stock or prepare stock from the bullion. Notice that you’ll need bouillon only for ½ cup of water, so adjust accordingly. Once stock is boiling, add saffron and Mascarpone cheese. Stir well until dissolved.
- Flip pork slices and cook under a cover for another 3-5 minutes. Remove meat from the pan keeping the sauce in the pan. Add to it stock with saffron and Mascarpone and bring it to boil.
- Transfer the sauce in a food processor and pulse it until smooth creamy texture. You can also do this using a blender.
- Put pork chops back into the pan and over them with saffron Mascarpone sauce.
- Let simmer for another 2 minutes until sauce is lightly reduced and creamy.Adjust salt and pepper to taste. Drizzle generously with fresh parsley.
- Serve hot with a salad, potatoes or rice.
Notes
Note 1: If you used stock that had already salt in it you might not need to add any extra salt.
Note 2: If you use saffron threads instead of powder, steep them first in 2 tablespoon of water, drain and add to stock together with Mascarpone.
Nutrition
Calories: 420kcalCarbohydrates: 3gProtein: 40gFat: 26gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.5gCholesterol: 155mgSodium: 442mgPotassium: 693mgFiber: 0.4gSugar: 1gVitamin A: 688IUVitamin C: 1mgCalcium: 38mgIron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Have a question or want to let me know you loved the recipe?Leave a comment below! I love hearing from you!
ccg says
I have saffron threads I bought fresh on a trip to Egypt. I'd love to try this recipes but I don't know the size of a saffron packet. Can you tell me how many teaspoons of saffron threads I might need to use, or how many teaspoons are in a packet? I've looked at some conversion tables, but still can't figure it out. Thank you for your time.
Svi @ ItalianRecipeBook says
Saffron threads is a precious find! For this recipes use 1/2 teaspoon saffron threads (loosely measured), so the same amount (by volume) as saffron powder. By weight it'll be a little less and that's OK. Saffron threads are of the superior quality and smaller amount (by weight) will do its magic.
Jen says
Making this for dinner tonight for the second time. Absolutely delicious! My whole family loves it!
Mrs. Meyers says
Recipe looks great -- but re. Note #2, is it the 2T of water that you add to the stock after it's been used to steep the saffron threads, or do you add the soaked threads of saffron to the stock?
Anonymous says
@Mrs. Meyers,
Anonymous says
@Mrs. Meyers, I have this same question!
Katharine says
So you are mixing the pancetta in the blender, correct? Just want to be sure! 🙂
Italian Recipe Book says
Hi Katharine, that's right. Once the sauce is cooked you simply process it in the blender all together. Let me know how it goes 🙂