This dish is traditionally made with veal. The briny capers and lemon gives the sauce it’s wonderful finish. Unfortunately finding good veal can be a challenge at times. Pork scallopini on Happensatthebean.com
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.
Serving large pieces of fish makes for a great table presentation. Here I have a 3-pound center cut swordfish. I simply treated it like a large piece of beef. The goal was a little crust on the outside and keeping the center completely moist. The key to this dish, fresh swordfish and not over cooking it.