Pork Scallopini
Cook Time | 25 Minutes |
Servings |
People
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Ingredients
- 4-5 Boneless pork chops Pounded and cut thin
- 1/4 cup All purpose flour
- 1/2 cup sliced white mushrooms
- kosher salt and freshly ground black pepper
- 4 tablespoons butter divided
- 1 tablespoon vegetable oil
- 1/2 cup white wine
- 1/4 cup Capers
- 3/4 cup Chicken stock
- 1 lemon juiced
- 1/2 lemon sliced thinly
- 2 tablespoons Italian flat leaf parsley chopped
Ingredients
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Instructions
- Pound out the pork chops to 1/4 inch thickness. Mix the flour, kosher salt and ground black pepper in a large, shallow bowl or plate. Add the pork chops to the flour, one at a time, and flour each pork chop. Gently tap off the excess flour.
- Heat a large skillet over high. Melt 1 tablespoon of butter with 1/2 tablespoon of the oil. Place 2 of the pork chops in the skillet and cook for 3-5 minutes on each side, or until golden browned. Remove from the pan and set aside. Add 1 more tablespoon of butter and the remaining oil(if needed). Cook the remaining 2-3 pork chops and place with the other two cooked pork chops.
- Melt 1 tablespoon of the butter in the pan over medium high heat, add the mushrooms sauté until browned 2-3 minutes. Add the wine and capers and cook until reduced by half. Add the chicken stock, lemon juice and a few lemon slices and bring to a boil then add the remaining tablespoon of butter and stir, cooking for 2-3 minutes or until sauce thickens slightly. Add the pork back to the pan and warm in the sauce. Garnish with chopped parsley.