Pork Scallopini

Chris White


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


★★★★★ 1 vote

5 Min
10 Min


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

How to Make Pork Scallopini


  1. Heat a 12-inch heavy skillet (not nonstick) over high heat until hot, add oil and heat until it shimmers.
  2. Stir together flour, 1 teaspoon salt, and 1/2 teaspoon pepper, pat chops dry and dredge in flour, knocking off excess.
  3. 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.
  4. Discard oil from skillet, then add butter and cook over medium heat, shaking skillet frequently, until browned and fragrant, 1 to 2 minutes.
  5. Add lemon juice, capers, and 1/4 teaspoon each of salt and pepper to butter in skillet
  6. Return chops to skillet, coat in sauce, and heat through

Printable Recipe Card

About Pork Scallopini

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

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