4.6 from 225 votes
30 Minute Pork Scallopini With Lemons and Capers
30 Minute Pork Scallopini features thinly pounded pork chops coated in a sage-infused flour, pan-fried and finished with a sauce of white wine, capers, chicken stock, and fresh lemon juice. The dish delivers a balance of savory pork with bright, tangy notes from the lemon and capers, complemented by the herbal fragrance of fresh sage. The quick pan cooking preserves the pork's tenderness while creating a light, flavorful sauce perfect for a main course.
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings:
4
Calories:
410 kcal
Course:
Main Course
Cuisine:
Mediterranean
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.
Cup of Yum
Nutrition Information
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%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 410
% 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.