I had high hopes for this recipe, as I have done almost the exact same thing with chicken and loved it. After we began eating, I had to return the pork to the pan for 10-15 more minutes, as it was underdone. Perhaps I should have done better at checking on the donenes. Also, my attempt produced no sauce! I followed the directions exactly. It only took a fraction of the seasoned flour to thoroughly coat every piece (1 lb total). Instead of a sauce, I just had coated pork swimming in butter and oil- with the occasional tiny flour glob, even when I attempted to 'thicken' it with additional flour. The flavor was still good, so I'll probably try it again. Next time I will cook the pork much longer, remove it from the pan, then add flour to the butter/ oil/ wine until it makes a sauce, then return the pork to the pan, and cook it all a little longer.
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I had high hopes for this recipe, as I have done almost the exact same thing with chicken and...