Ingredients
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4 (4-ounce) boneless lean pork loin chops (about 1/2-inch thick)
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1 1/2 teaspoons kosher salt
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1/2 teaspoon freshly ground black pepper
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1/4 cup all purpose flour
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1/2 cup cold unsalted butter, cut into pieces, divided
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2 tablespoons olive oil
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1/4 cup finely chopped shallot
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1 large garlic clove, thinly sliced
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1/3 cup dry white wine
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1/2 cup chicken broth
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1 small lemon, thinly sliced and seeded
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2 tablespoons drained non-pareil capers
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1 tablespoon chopped fresh flat-leaf parsley
Directions
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Gather all ingredients.
![Pork Scallopini ingredients on a counter]()
Dotdash Meredith Food Studios
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Place pork chops between 2 sheets of parchment paper or plastic wrap. Pound with a meat mallet to 1/4-inch thickness. Sprinkle pork evenly with salt and pepper.
![Pork cutlets on a cutting board and on a counter under a piece of plastic wrap with a mallet]()
Dotdash Meredith Food Studios
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Place flour in a shallow dish; dredge seasoned cutlets in flour, and shake off excess. Heat 1 tablespoon each of the butter and the oil in a large nonstick skillet over medium-high until butter foam subsides. Add 2 pork cutlets, and cook until golden on bottom, 2 to 3 minutes per side. Transfer cutlets to a large plate; wipe out skillet. Repeat cooking process with 1 tablespoon of the butter, remaining 1 tablespoon oil, and remaining 2 cutlets. Wipe out skillet.
![Pork cutlets cooking in a pan on a burner]()
Dotdash Meredith Food Studios
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Heat 1 tablespoon of the butter in skillet over medium. Add shallot and garlic; cook, stirring constantly, until fragrant and garlic just starts to brown, about 1 minute. Add wine, and cook, stirring occasionally, until almost evaporated, about 1 minute. Add broth and lemon slices, and bring to a boil over medium; cook, stirring occasionally, until mixture is reduced by half, 3 to 4 minutes. Whisk in capers. Reduce heat to low, and whisk in remaining 5 tablespoons butter, 1 to 2 pieces at a time, until melted and sauce is creamy, about 2 minutes.
![Lemon caper sauce in pan with a whisk on a burner]()
Dotdash Meredith Food Studios
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Transfer cutlets to plates, and spoon sauce evenly over top. Sprinkle evenly with parsley.
![closeup of a seared pork cutlet (Pork Scallopini) topped with chopped parsley, capers, and a lemon slice on a plate with a cut bite on a fork in the foreground]()
France C
Nutrition Facts (per serving)
| 627 | Calories |
| 43g | Fat |
| 30g | Carbs |
| 33g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 627 | |
| % Daily Value * | |
| Total Fat 43g | 55% |
| Saturated Fat 19g | 97% |
| Cholesterol 157mg | 52% |
| Sodium 710mg | 31% |
| Total Carbohydrate 30g | 11% |
| Dietary Fiber 6g | 22% |
| Total Sugars 9g | |
| Protein 33g | 66% |
| Vitamin C 109mg | 121% |
| Calcium 96mg | 7% |
| Iron 3mg | 15% |
| Potassium 784mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
