Pork Scallopini

Chris White Recipe

By Chris White Valouse

Easy and QUICK flair on the classic veal scallopini. Browned butter gives it rich flavor, lemon juice and capers give it bite!

Recipe Rating:
 1 Rating
Prep Time:
Cook Time:


1 lb
pork chops, boneless
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3 Tbsp
olive oil
1/2 c
all purpose flour
1/2 stick
butter, unsalted
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1 1/2 Tbsp
lemon juice, fresh
1 1/2 Tbsp
Capers, small

Directions Step-By-Step

Heat a 12-inch heavy skillet (not nonstick) over high heat until hot, add oil and heat until it shimmers.
Stir together flour, 1 teaspoon salt, and 1/2 teaspoon pepper, pat chops dry and dredge in flour, knocking off excess.
Cook chops in 2 batches, turning once, until browned and just cooked through, 2 to 2 1/2 minutes per batch. Transfer to a plate.
Discard oil from skillet, then add butter and cook over medium heat, shaking skillet frequently, until browned and fragrant, 1 to 2 minutes.
Add lemon juice, capers, and 1/4 teaspoon each of salt and pepper to butter in skillet
Return chops to skillet, coat in sauce, and heat through

About this Recipe

Course/Dish: Pork, Seafood
Regional Style: Italian
Other Tag: Quick & Easy