Pork Scallopini is a dish that effortlessly combines tenderness, flavor, and sophistication in every bite. Thinly sliced pork is cooked to perfection, creating a delicate yet savory texture that melts in your mouth. The dish is often complemented by a rich, savory sauce that enhances the natural flavors of the pork while adding a touch of elegance. With each forkful, the balance of savory and subtly tangy notes offers a delightful dining experience. Perfect for a cozy dinner or a special occasion, Pork Scallopini never fails to impress with its simplicity, yet refined taste. It’s a versatile and comforting dish that pairs beautifully with a variety of sides, making it a favorite in kitchens around the world.
Pork Scallopini
Pork Scallopini is a flavorful and tender dish made from thinly sliced pork, often cooked in a light, savory sauce that enhances its natural richness. The pork is typically pan-seared to perfection, resulting in a delicate texture that pairs well with various seasonings and accompaniments.
Ingredients
- 4 (4-ounce) boneless lean pork loin chops (about 1/2-inch thick)
- 1½ teaspoons kosher salt
- ½ teaspoon freshly ground black pepper
- ¼ cup all purpose flour
- ½ cup cold unsalted butter, cut into pieces, divided
- 2 tablespoons olive oil
- ¼ cup finely chopped shallot
- 1 large garlic clove, thinly sliced
- ⅓ cup dry white wine
- ½ cup chicken broth
- 1 small lemon, thinly sliced and seeded
- 2 tablespoons drained non-pareil capers
- 1 tablespoon chopped fresh flat-leaf parsley
Instructions
- Collect all the ingredients.
- Place the pork chops between two sheets of parchment paper or plastic wrap and gently pound them with a meat mallet until they reach a 1/4-inch thickness. Season the pork evenly with salt and pepper. This step ensures the pork cooks evenly and absorbs the seasoning, while also tenderizing the meat for a more delicate texture.
- Place the flour in a shallow dish and dredge the seasoned pork cutlets in the flour, shaking off any excess. In a large nonstick skillet, heat 1 tablespoon each of butter and oil over medium-high heat until the butter's foam subsides. Add two pork cutlets and cook for 2 to 3 minutes per side until golden brown. Transfer the cutlets to a plate and wipe out the skillet. Repeat the process with the remaining butter, oil, and pork cutlets. Wipe the skillet clean afterward. This method ensures a crispy, golden crust on the pork while keeping it tender inside, and prevents overcrowding the pan for even cooking.
- Heat 1 tablespoon of butter in the skillet over medium heat. Add the shallot and garlic, cooking and stirring constantly until fragrant and the garlic begins to brown, about 1 minute. Pour in the wine and cook, stirring occasionally, until it is nearly evaporated, about 1 minute. Add the broth and lemon slices, bringing the mixture to a boil over medium heat. Stir occasionally and cook for 3 to 4 minutes, or until the sauce is reduced by half. Whisk in the capers, then lower the heat. Gradually whisk in the remaining 5 tablespoons of butter, one or two pieces at a time, until melted and the sauce becomes creamy, about 2 minutes. This creates a rich, flavorful sauce that perfectly complements the pork, adding depth with the wine, lemon, and capers, while the butter makes it smooth and velvety.
- Place the cutlets on plates and spoon the sauce generously over the top. Finish by sprinkling the parsley evenly for a fresh, colorful garnish. This adds a burst of color and freshness to the dish, enhancing the overall presentation and flavor.
