Pork

Pork Scallopini

Name: Pork Scallopini
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 4 (4-ounce) boneless lean pork loin chops (about 1/2-inch thick); 1 1/2 teaspoons kosher salt; 1/2 teaspoon 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 shallot; 1 large garlic clove, thinly sliced; 1/3 cup white wine; 1/2 cup chicken broth; 1 small lemon, thinly sliced and seeded; 2 tablespoons capers; 1 tablespoon parsley

4 servings

porties

15 minutes

actieve tijd

35 minutes

totale tijd

Begin met koken

Ingrediënten

4 (4-ounce) boneless lean pork loin chops (about 1/2-inch thick)

1 1/2 teaspoons kosher salt

1/2 teaspoon 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 shallot

1 large garlic clove, thinly sliced

1/3 cup white wine

1/2 cup chicken broth

1 small lemon, thinly sliced and seeded

2 tablespoons capers

1 tablespoon parsley

Instructies

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.

Transfer cutlets to plates, and spoon sauce evenly over top. Sprinkle evenly with parsley.

Voedingswaarde

Portiegrootte

Calorieën

627 kcal

Totale vet

43 g

Verzadigd vet

19 g

Onverzadigd vet

0 g

Transvet

Cholesterol

157 mg

Natrium

710 mg

Totale koolhydraten

30 g

Voedingsvezels

6 g

Totale suikers

9 g

Eiwit

33 g