Pork Scallopini with Lemon Butter, Caper sauce
- 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)
How to Make Pork Scallopini with Lemon Butter, Caper sauce
- 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.