Pork Scallopini
Pork scallopini is a classic Italian dish: pork chops are pounded very thin and are simmered in a creamy wine sauce full of briny capers, bright lemon, and lots of butter.
Ingredient
- 4 (4-ounce) boneless lean pork loin chops (about 1/2-inch thick)
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup all purpose flour
- 1/2 cup cold unsalted butter, cut into pieces, divided
- 2 tablespoons olive oil
- 1/4 cup finely chopped shallot
- 1 large garlic clove, thinly sliced
- 1/3 cup dry white wine
- 1/2 cup chicken broth
- 1 small lemon, thinly sliced and seeded
- 2 tablespoons drained non-pareil capers
- 1 tablespoon chopped fresh flat-leaf parsley
Direction
- Gather all ingredients.
- Place pork chops between 2 sheets of parchment paper or plastic wrap. Pound with a meat mallet to 1/4-inch thickness. Sprinkle pork evenly with salt and pepper.
- Place flour in a shallow dish; dredge seasoned cutlets in flour, and shake off excess. Heat 1 tablespoon each of the butter and the oil in a large nonstick skillet over medium-high until butter foam subsides. Add 2 pork cutlets, and cook until golden on bottom, 2 to 3 minutes per side. Transfer cutlets to a large plate; wipe out skillet. Repeat cooking process with 1 tablespoon of the butter, remaining 1 tablespoon oil, and remaining 2 cutlets. Wipe out skillet.
- Heat 1 tablespoon of the butter in skillet over medium. Add shallot and garlic; cook, stirring constantly, until fragrant and garlic just starts to brown, about 1 minute. Add wine, and cook, stirring occasionally, until almost evaporated, about 1 minute. Add broth and lemon slices, and bring to a boil over medium; cook, stirring occasionally, until mixture is reduced by half, 3 to 4 minutes. Whisk in capers. Reduce heat to low, and whisk in remaining 5 tablespoons butter, 1 to 2 pieces at a time, until melted and sauce is creamy, about 2 minutes.
