30 Minute Pork Scallopini With Lemons and Capers

Name: 30 Minute Pork Scallopini With Lemons and Capers
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 serving
Ingredients: 4 thin boneless pork chops; 8 fresh sage leaves; ¼ cup all-purpose flour; Kosher salt and freshly ground black pepper; 4 tablespoons butter; 1 tablespoon vegetable oil; ½ cup white wine; ¼ cup capers; 1 cup chicken stock; 2 lemons; 1 lemon; 2 tablespoons Italian flat leaf parsley

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4.6

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Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
4
Calories
410 kcal
Course
Main Course
Cuisine
Mediterranean

30 Minute Pork Scallopini With Lemons and Capers

Iris Warren

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Tart lemons and briny capers give this sauce its signature taste over lightly fried, boneless pork cutlets for an easy Italian dinner that's on the table in just 30 minutes.

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Ingredients

Servings

4 thin boneless pork chops
8 fresh sage leaves
¼ cup all-purpose flour
Kosher salt and freshly ground black pepper
4 tablespoons butter , divided
1 tablespoon vegetable oil
½ cup white wine
¼ cup capers
1 cup chicken stock
2 lemons , juiced
1 lemon , sliced thinly
2 tablespoons Italian flat leaf parsley , chopped

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Instructions

Pound out the pork chops to ¼ inch thickness. Press 2 sage leaves into one side of each each of the pork chops. Mix the flour, kosher salt and ground black pepper in a large, shallow bowl or plate. Add the pork chops to the flour, one at a time, and flour each pork chop, gently turning on each side so the sage leaves stay on the pork chop. Gently tap off the excess flour.
Heat a large skillet on medium high. Melt 1 tablespoon of butter with ½ tablespoon of the oil. Place 2 of the pork chops in the skillet and cook for 3-5 minutes on each side, or until golden browned. Remove from the pan and set aside. Add 1 more tablespoon of butter and the remaining oil. Cook the remaining 2 pork chops and place with the other two cooked pork chops.
Wipe out any burned or really crispy bits out of the pan. Melt 1 tablespoon of the butter in the pan over medium high heat. Add the wine and capers and cook until reduced by half. Add the chicken stock, lemon juice and a few lemon slices and bring to a boil then add the remaining tablespoon of butter and stir, cooking for 2-3 minutes or until sauce thickens slightly. Add the pork back to the pan and warm in the sauce. Garnish with chopped parsley.

Nutrition Information

Show Details

Calories 410kcal (21%) Carbohydrates 17g (6%) Protein 33g (66%) Fat 22g (34%) Saturated Fat 11g (55%) Polyunsaturated Fat 2g Monounsaturated Fat 7g Trans Fat 1g Cholesterol 122mg (41%) Sodium 557mg (23%) Potassium 723mg (21%) Fiber 3g (12%) Sugar 3g (6%) Vitamin A 558IU (11%) Vitamin C 46mg (51%) Calcium 47mg (5%) Iron 2mg (11%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 410 kcal

% Daily Value*

Calories	410kcal	21%
Carbohydrates	17g	6%
Protein	33g	66%
Fat	22g	34%
Saturated Fat	11g	55%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	7g	35%
Trans Fat	1g	50%
Cholesterol	122mg	41%
Sodium	557mg	23%
Potassium	723mg	15%
Fiber	3g	12%
Sugar	3g	6%
Vitamin A	558IU	11%
Vitamin C	46mg	51%
Calcium	47mg	5%
Iron	2mg	11%