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Pork Scaloppine

Pork chops are a great week night dish as they're generally pretty healthy, and often quick to cook. Tonight for dinner, I decided to do a pork scallopini with the pork chops I had on hand. Anything with capers - I'm in! I served this with some roasted asparagus and leftover potatoes, but this would also be great over pasta or rice. Enjoy!


Pork Chops

1 1/2 lb lean pork chops, or pork loin (thinly sliced)

1/3 cup white wine

1 1/2 tb lemon juice

2 tb capers

1 1/2 tb olive oil

1 1/2 tb butter, divided

1/2 cup flour

1/2 tsp salt

1/2 tsp pepper

1 tb fresh rosemary, chopped


Pound the pork chops with a mallet, if necessary, to make sure they're thin (~1/2 inch). Combine the flour and salt into a shallow dish (sift if you'd like). Dredge the pork and shake off any excess flour. In a large skillet, heat the olive oil over medium heat. Cook the pork chops approximately 3 minutes per side. Set aside and keep warm. If desired, wipe out the skillet. Heat 1 tb butter over medium-high in the skillet. Stir in the lemon juice, white wine, rosemary, and capers. Reduce the sauce for a couple of minutes. Add in the rest of the butter if desired. Serve over the pork chops.

pork scaloppine

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