This quick and easy pork escalopes dish is one of my go-to feed-the-family-and-get-out-of-the-kitchen favorites. It takes all five minutes (plus the marinating time) to have it on the table. Serve with some green salad or sautéed vegetables, and nobody will suspect just how easy it was to make dinner.

– 12 pork escalopes (very thinly-cut pork loin steaks) – 2 teaspoons kosher salt, (plus more for seasoning at the end) – ½ teaspoon black pepper (freshly-cracked, or ground) – 1 teaspoon tarragon, dry, minced – 3 tablespoons vegetable oil, for frying, or clarified butter (ghee) – 1 tablespoon sugar (white, granulated) – 2 tablespoons all-purpose flour – 2 cups of red wine


Sprinkle the pork escalopes with 2 teaspoons of kosher saltpepper, and tarragon. Let it rest in the fridge for an hour.Put the pork loin steaks one by one between two pieces of plastic film and flatten them with the meat mallet.

Step 1:

Spread the escalopes on the skillet and brown cook until it browns on one side (approx. 40 seconds), turn and brown on the other side.Heat oil in the skillet over high heat. Sprinkle sugar on the oil, and heat until the sugar browns, being careful that it does not burn.

 Step 2:

Lower fire to medium heat. Sprinkle flour on the escalopes and cook turning until the flour is no longer white.

Step 3:

Remove from the heat and serve.Pour in the wine and cook stirring until the juices start to thicken (about 1 min).

Step 4:

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