Pork Scallopini with Lemon Butter, Caper sauce
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- 1 1/2 lb
- boneless thin centercut pork chops
- 2 Tbsp
- 1/3 c
- white wine or chicken broth
- 1 1/2 Tbsp
- lemon juice, fresh
- 1/4 c
- oil (or enough to make a puddle in the bottom of your frying skillet.)
- 2 Tbsp
- 1/2 c
- plus 1 t. all purpose flour
- to taste
- salt and pepper
- 1 tsp
- fresh parsley, chopped fine (optional)
1Season pork with salt and pepper. (or any of your favorite seasonings to taste)
2Dredge in 1/2 c. flour. (Reserving the other 1 T. for the sauce, later)
3In a large skillet, heat oil over medium heat.
4Cook the pork chops 2 to 3 minutes on each side or until golden brown. Transfer to a warm plate. (Do not cover. This will cause the breading to get soft). I heat my oven and then shut it down so that it is slightly warm and place the plate of pork chops in the oven.
5Drain excess oil from skillet, except for approximately 1/2 tablespoon.
6Replace pan back on the stove top and add 1 T. butter and 1 T. flour to the reserved oil in pan. Stir until combined.
7Add the white wine and lemon juice, stirring constantly. Cook, while stirring, until the sauce starts to thicken.
8Add the capers and the remaining tablespoon of butter, stirring slowly to incorporate.
9Serve with the sauce over the chops or on the side. It's all a matter of preference. (I like mine over my chops. D.H. likes his on the side.)
10Top with a sprinkle of fresh parsley for color.