Pork Scallopini Recipe

Ingredients

• 4 boneless lean pork loin chops (about 4 ounces each, 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 non-pareil capers, drained
• 1 tablespoon fresh flat-leaf parsley, chopped

Directions

1. Begin by gathering all the ingredients needed for the recipe.
2. Place the pork chops between two sheets of parchment paper or plastic wrap. Use a meat mallet to gently pound the pork chops to about 1/4-inch thickness.
3. Season the pork chops evenly with kosher salt and freshly ground black pepper on both sides.
4. Place the flour in a shallow dish and dredge each pork chop in the flour, shaking off the excess.
5. Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large nonstick skillet over medium-high heat. Once the butter foam subsides, add two of the pork chops to the skillet. Cook for 2 to 3 minutes per side, until golden brown. Transfer the cooked pork chops to a large plate and wipe the skillet clean.
6. Repeat the process with the remaining butter, olive oil, and pork chops, cooking the last two in the same way. Wipe the skillet clean after cooking.
7. In the same skillet, heat 1 tablespoon of butter over medium heat. Add the chopped shallot and sliced garlic. Cook, stirring constantly, until fragrant and the garlic begins to brown, about 1 minute.
8. Pour in the dry white wine and cook, stirring occasionally, until it is almost fully evaporated, about 1 minute.
9. Add the chicken broth and lemon slices to the skillet, bringing the mixture to a boil over medium heat. Cook for 3 to 4 minutes, stirring occasionally, until the mixture reduces by half.
10. Whisk in the capers, then reduce the heat to low. Gradually whisk in the remaining 5 tablespoons of butter, one or two pieces at a time, until the sauce becomes creamy, about 2 minutes.
11. Return the cooked pork chops to the skillet, spooning the sauce evenly over them. Serve with a sprinkle of fresh parsley on top.

Nutrition Facts (per serving)

• Calories: 627
• Total Fat: 43g (55% Daily Value)
• Saturated Fat: 19g (97% Daily Value)
• Cholesterol: 157mg (52% Daily Value)
• Sodium: 710mg (31% Daily Value)
• Total Carbohydrates: 30g (11% Daily Value)
• Dietary Fiber: 6g (22% Daily Value)
• Total Sugars: 9g
• Protein: 33g (66% Daily Value)
• Vitamin C: 109mg (121% Daily Value)
• Calcium: 96mg (7% Daily Value)
• Iron: 3mg (15% Daily Value)
• Potassium: 784mg (17% Daily Value)