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Pork Scallopini

Go Bold With Butter

Pork Scallopini sounds fancy, but it is actually one of the easiest meals for cooks of any level to prepare at home. The sauce gets its signature flavor from tart lemons and briny capers, finished with butter for a bit of lushness. This boneless part of the lean cut tenderloin is pounded thin between two sheets of plastic wrap or parchment paper. Pounding the pork cutlets thin makes for even cooking and quick frying. And with everything cooked up in one pan, this dinner gets brownie points for its easy clean up.
15 min Prep Time
15 min Cook Time
  • Prep Time: 15 min
  • Cook Time: 15 min
  • Servings: 4 servings

Servings: 4 servings

Ingredients

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

Instructions

Step 1

Pound out pork chops to 1/4-inch thickness. Press 2 sage leaves into 1 side of each pork chop. In large shallow bowl, mix flour, kosher salt and ground black pepper. Dip each pork chop in flour mixture, gently turning on each side so sage leaves stay intact. Gently tap off excess flour.

Step 2

Heat large skillet over medium high. Melt 1 tablespoon butter with 1/2 tablespoon oil. Place 2 pork chops in the skillet and cook for 3-5 minutes on each side, or until golden browned. Remove from pan and set aside. Add 1 more tablespoon butter and remaining oil. Cook remaining 2 pork chops and remove from pan.

Step 3

Wipe out any burned or really crispy bits from pan. Melt 1 tablespoon butter in pan over medium high heat. Add wine and capers and cook until reduced by half. Add chicken stock, lemon juice and a few lemon slices and bring to boil then add remaining tablespoon of butter and stir, cooking for 2-3 minutes or until sauce thickens slightly. Add pork back to pan and warm in sauce. Garnish with chopped parsley.