Pork Scallopini

Aug 27, 2017

Scallopini is one of my favorite words to see on a menu – pork, chicken, veal, fish – whatever you’ve got. It’s a great way to make a cheaper cut of meat fan-freaking-tastic. But, honestly, if you cooked my shoe in lemon juice, white wine, and capers…I’d at least take a bite.

I like to buy pork in bulk and cut it into chops and roasts on my own. I think it’s just one of those farm girl habits that won’t die. I’ve definitely had friends laugh at my 9 lb. pork purchases, there’s only two people in the house after all…but it’s amazing how fast we go through it. Keep an eye on the blog, I’ll be adding so many more pork recipes and even a few tips on how to cut your own meat.

As you’ll see in the pictures, I’m not the only one in our house who gets a little too excited over pork. I swear our pup, Roosevelt, can hear from upstairs when I pull chops out of the fridge (he never shows up when I’m bringing out the kale – I think he’s smarter than I give him credit for)…the pic was just so cute that I couldn’t resist adding my little monster to the blog!

Fresh herbs are a must for a proper scallopini, and parsley is the traditional choice. I like to do a half and half mixture of parsley & sage with pork. But I believe in fresh herbs, whatever you like and have on hand will work on this. I’ve done everything from rosemary to shisho leaf on top of scallopini. Follow your heart!

Pork Scallopini

Serving Size: 2


4 thin, boneless pork chops (or two thick cut in half -
about 12 oz total)
1/2 c. all-purpose flour
salt & pepper
3-4 T. butter, in 1 T. chunks
1 tablespoon vegetable or avocado oil
½ cup white wine
¼ cup capers
3/4 cup chicken broth
juice of 2 lemons
1 lemon, thinly sliced
1 T. chopped parmesan
1 T. chopped fresh herbs


Place your pork chops between two sheets of plastic wrap, and pound them to 1/4" or thinner.

Season the flour with a generous amount of salt and pepper, and place in a shallow bowl or plate. One at a time, dredge the chops in the flour and tap off any excess. Sprinkle with a touch more pepper once it's coated.

Heat a large skillet (I'm using cast iron, as always) over medium-high. Melt 1 T. of butter and 1/2 T. of oil in the pan until it's glistening. Cook the pork chops for 3-5 minutes on each side, making sure they are brown & crispy. Do your best to only turn them once, turning too often can upset the gentle breading. If you need to cook the chops in two batches, go for it...just make sure to wipe out your pan and add an extra 1 T butter between batches. Set the chops aside while you make the sauce.

Wipe your pan out again, removing any crispy bits. Melt 1 T. of butter over medium-high. Add the wine & capers and cook until it's reduced by about half. Add your stock, lemon juice and all but 4 of your lemon slices. Bring it to a boil, then add your final tablespoon of butter. Lower the heat to medium, and cook for about 5 minutes - until the sauce is thick and creamy.

Put the chops back in the pan and top each one with a lemon slice and the fresh herbs. Let cook for another 2 minutes or so, just enough to warm up the chops & cook down the sauce a bit more. Serve immediately.

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