30 Minute Pork Scallopini With Lemons and Capers
User Reviews
4.6
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4
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Calories
410 kcal
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Course
Main Course
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Cuisine
Mediterranean
30 Minute Pork Scallopini With Lemons and Capers
Description
This pork scallopini recipe starts by pounding the pork chops thin to ensure quick cooking and tenderness. Pressed sage leaves on one side add an herbal layer, held by a seasoned flour coating before searing in a butter and oil mixture until golden brown. After cooking the pork, the pan is deglazed with white wine and infused with capers and fresh lemon juice, which combine to form a bright, slightly tangy sauce. Chicken stock enriches the sauce while lemon slices added toward the end provide fresh citrus aroma and flavor.
The finished pork scallopini balances the mild meat with the savory and tangy sauce, accented by the warm fragrance of sage. The texture is tender with a light crust from flour coating and a moist sauce that complements without overpowering. This dish works well served as a main, paired with simple sides to balance its bold, bright flavors.
Using fresh sage leaves pressed into the pork before flouring helps keep them in place during cooking and infuses the meat with their aroma. Cooking the pork in batches prevents overcrowding and ensures an even golden crust. The skillet sauce is cooked down to intensify flavors but keeps a loose consistency ideal for spooning over pork or accompanying starches.
Ingredients
- 4 pork chop thin, boneless
- 8 sage fresh leaves
- ¼ cup all-purpose flour
- salt Kosher salt and freshly ground
- black pepper Kosher salt and freshly ground
- 4 tablespoons butter , divided
- 1 tablespoon vegetable oil
- ½ cup white wine
- ¼ cup capers
- 1 cup chicken stock
- 2 lemon juiced, plural
- 1 lemon , sliced thinly
- 2 tablespoons flat-leaf parsley chopped, Italian
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 DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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