Lemon Butter Caper Pork Scallopini

Name: Lemon Butter Caper Pork Scallopini
Total time: 35 min
Yield: 2 servings
Ingredients: 4 (4 oz) boneless lean pork loin chops; 1.5 tsp kosher salt; 0.5 tsp black pepper; 0.25 cup all-purpose flour; 0.5 cup (4 oz) cold unsalted butter, cut into pieces; 2 tbsp olive oil; 1.75 oz shallot, finely chopped; 1 large garlic clove, thinly sliced (about 2 tsp); 0.33 cup dry white wine; 0.5 cup chicken broth; 3.5 oz fresh lemon, thinly sliced and seeded; 2 tbsp drained non-pareil capers; 1 tbsp chopped fresh parsley

Create a classic Italian dish with this pork scallopini recipe. Thinly pounded pork chops are cooked until golden, then simmered in a creamy white wine sauce filled with briny capers, bright lemon, and rich buttery flavors.

Recipe Info

Prep Time

35 min

Difficulty

Easy

Servings

2 servings

Nutrition

calories627kcal

carbohydrates30g

fat43g

fiber6g

protein33g

sodium710mg

sugar9g

Dinner Italian

Ingredients

4 (4 oz) boneless lean pork loin chops

1.5 tsp kosher salt

0.5 tsp black pepper

0.25 cup all-purpose flour

0.5 cup (4 oz) cold unsalted butter, cut into pieces

2 tbsp olive oil

1.75 oz shallot, finely chopped

1 large garlic clove, thinly sliced (about 2 tsp)

0.33 cup dry white wine

0.5 cup chicken broth

3.5 oz fresh lemon, thinly sliced and seeded

2 tbsp drained non-pareil capers

1 tbsp chopped fresh parsley

Directions

Gather all ingredients.

Place pork chops between two sheets of parchment paper or plastic wrap. Pound with a meat mallet to 1/4-inch thickness. Sprinkle pork evenly with salt and pepper.

Create a flour station by placing the flour in a shallow dish; dredge seasoned cutlets in flour, shaking off excess. Heat 1 tbsp each of butter and oil in a large nonstick skillet over medium-high until butter foam subsides. Add 2 pork cutlets, cooking until golden on both sides (about 2-3 minutes per side). Transfer cutlets to a large plate; wipe out skillet. Repeat the process with remaining butter, oil, and pork cutlets.

In the same skillet, heat 1 tbsp of butter over medium. Add shallot and garlic; cook, stirring constantly, until fragrant and garlic just starts to brown (about 1 minute). Pour in wine and cook, stirring occasionally, until almost evaporated (about 1 minute). Add broth and lemon slices, bringing to a boil over medium. Cook until mixture is reduced by half (3-4 minutes), then whisk in capers. Reduce heat to low and whisk in remaining butter pieces one at a time until melted and sauce is creamy (about 2 minutes).

Serve cutlets on plates, spooning the sauce over top of each. Sprinkle with parsley.