Dinner Tonight: Pork Scaloppine with Lemon, Capers, and Chopped Arugula
If you want to add more gluten free, dairy free, paleolithic, and primal recipes to your repertoire, Dinner Tonight: Pork Scaloppine with Lemon, Capers, and Chopped Arugula might be a recipe you should try. One portion of this dish contains about 3g of protein, 22g of fat, and a total of 215 calories. For $1.49 per serving, this recipe covers 12% of your daily requirements of vitamins and minerals. This recipe serves 4. It is brought to you by Serious Eats. 63 people have tried and liked this recipe. Head to the store and pick up lemon zest, olive oil, fresh parsley, and a few other things to make it today. From preparation to the plate, this recipe takes about 30 minutes. Taking all factors into account, this recipe earns a spoonacular score of 91%, which is excellent. Users who liked this recipe also liked Crispy Pork Cutlets with Capers, Lemon, Arugula, and Chopped Eggs, Dinner Tonight: Pork Scaloppine with Brown Butter Salsa Verde, and Dinner Tonight: Warm Chicken Salad with Arugula, Capers, and Pine Nuts.
Servings: 4
Ingredients:
1/2 pound arugula, chopped
1 tablespoon capers, chopped
2 tablespoons fresh parsley, chopped
2 garlic cloves, minced
1 lemon, cut into four wedges
2 teaspoons grated lemon zest
6 tablespoons olive oil, divided
12 thin slices pork loin (about 3/8-inch-thick)
salt and pepper
Equipment:
wooden spoon
frying pan
Cooking instruction summary:
Procedures 1 Season all of the slices of pork with salt and pepper. Set two large skillets over medium-high heat and pour two tablespoons of the oil into each. When shimmering, add six of the pork slices to each. Cook until the slices are browned on the bottom, one to two minutes. Flip, and brown on the other side, another one to two minutes. Transfer the cooked pork slices to a warm serving platter. Turn off the heat on both pans. 2 After 30 seconds or so, turn the heat to medium for one of the pans. Pour in the remaining two tablespoons of oil. When shimmering, add the parsley, lemon zest, capers, and garlic. Stir with a wooden spoon, dislodging any browned bits from the bottom of the pan. Cook until everything is very fragrant, about one minute. Pour this sauce over the pork slices on the platter. 3 Add a handful of the chopped arugula. Serve the pork with lemon wedges.
Step by step:
1. 1
2. Season all of the slices of pork with salt and pepper. Set two large skillets over medium-high heat and pour two tablespoons of the oil into each. When shimmering, add six of the pork slices to each. Cook until the slices are browned on the bottom, one to two minutes. Flip, and brown on the other side, another one to two minutes.
3. Transfer the cooked pork slices to a warm serving platter. Turn off the heat on both pans.
4. 2
5. After 30 seconds or so, turn the heat to medium for one of the pans.
6. Pour in the remaining two tablespoons of oil. When shimmering, add the parsley, lemon zest, capers, and garlic. Stir with a wooden spoon, dislodging any browned bits from the bottom of the pan. Cook until everything is very fragrant, about one minute.
7. Pour this sauce over the pork slices on the platter.
8. 3
9. Add a handful of the chopped arugula.
10. Serve the pork with lemon wedges.
Nutrition Information:
covered percent of daily need
