30 Minute Pork Scallopini With Lemons and Capers
30 Minute Pork Scallopini With Lemons and Capers requires approximately 30 minutes from start to finish. For $2.97 per serving, this recipe covers 23% of your daily requirements of vitamins and minerals. One serving contains 427 calories, 32g of protein, and 25g of fat. This recipe serves 4. A mixture of vegetable oil, capers, chicken stock, and a handful of other ingredients are all it takes to make this recipe so tasty. 108 people found this recipe to be scrumptious and satisfying. It is brought to you by Foodie Crush. Many people really liked this main course. With a spoonacular score of 74%, this dish is pretty good. If you like this recipe, you might also like recipes such as Veal Scallopini with lemon & Capers, Turkey Scallopini With Lemon and Capers, and Veal Scallopini with Brown Butter and Capers.
Servings: 4
Preparation duration: 10 minutes
Cooking duration: 20 minutes
Ingredients:
4 tablespoons butter, divided
¼ cup capers
1 cup chicken stock
2 tablespoons Italian flat leaf parsley, chopped
¼ cup all-purpose flour
8 fresh sage leaves
2 lemons, juiced
kosher salt and freshly ground black pepper
1 lemon, sliced thinly
4 boneless pork chops
1 tablespoon vegetable oil
½ cup white wine
Equipment:
bowl
frying pan
Cooking instruction summary:
Pound out the pork chops to 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 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.
Step by step:
1. Pound out the pork chops to inch thickness. Press 2 sage leaves into one side of each each of the pork chops.
2. Mix the flour, kosher salt and ground black pepper in a large, shallow bowl or plate.
3. 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.
4. Heat a large skillet on medium high. Melt 1 tablespoon of butter with tablespoon of the oil.
5. Place 2 of the pork chops in the skillet and cook for 3-5 minutes on each side, or until golden browned.
6. Remove from the pan and set aside.
7. 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.
8. Add the wine and capers and cook until reduced by half.
9. 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.
10. Add the pork back to the pan and warm in the sauce.
11. Garnish with chopped parsley.
Nutrition Information:
covered percent of daily need
