Pork Scallopini
Delight in the timeless elegance of Pork Scallopini, a dish that captures the heart of Italian comfort cuisine. Thinly pounded pork loin, kissed with a golden sear, rests in a luxurious sauce that’s rich with wine, butter, and capers.
The bright zest of lemon slices and the subtle heat of garlic add depth to every bite, while fresh parsley offers a fragrant finish. This dish is an effortless balance of savory and tangy flavors, perfect for any occasion.
Whether you’re crafting a cozy dinner or impressing guests, Pork Scallopini transforms simple ingredients into a culinary masterpiece that’s both comforting and sophisticated.
Pork Scallopini Ingredients: A Symphony of Flavor
- Boneless Pork Loin Chops – Tender and lean, these thinly pounded chops form the heart of this Italian classic, absorbing the creamy sauce beautifully.
- Dry White Wine – Adds a crisp, aromatic base to the sauce, enhancing its depth and complexity.
- Butter – The key to the luscious, velvety texture of the sauce, lending richness to every bite.
- Lemon – Thin slices infuse the dish with bright, zesty notes, balancing the savory elements.
- Capers – Briny and bold, they punctuate the sauce with bursts of tangy flavor.
- Shallots and Garlic – A fragrant duo that forms the aromatic foundation of the dish.
Recipe Tips
- Perfectly Thin Pork Chops: Achieving the right thickness is crucial for tender and evenly cooked scallopini. Use a meat mallet and pound the pork to a consistent ¼-inch thickness. Cover the chops with parchment paper to avoid tearing the meat during this process.
- Balancing the Sauce: The creamy wine sauce is the star of this dish. Use a good-quality dry white wine for depth and flavor. Adjust the butter quantity to achieve your preferred richness, and taste the sauce before adding salt, as the capers are naturally briny.
- Timing is Key: Cook the pork in batches to maintain a golden, crisp crust. Avoid overcrowding the skillet, which can steam the meat instead of searing it. Clean the skillet between batches to prevent burnt residue from affecting the sauce’s flavor.
What to Serve with Pork Scallopini
- Creamy Mashed Potatoes: The silky sauce pairs beautifully with buttery mashed potatoes, soaking into every bite and adding an extra layer of indulgence.
- Steamed Asparagus or Green Beans: Bright and crisp vegetables balance the dish’s richness, offering a fresh and light contrast. Add a squeeze of lemon to the veggies for a cohesive flavor profile.
- Crusty Artisan Bread: Use a slice of warm, crusty bread to mop up the velvety sauce—an irresistible finishing touch to this comforting meal.
FAQ
1. Can I use a different protein for this recipe?
Yes, chicken breasts or veal cutlets are excellent substitutes. Pound them thin and follow the same cooking process for equally delicious results.
2. What type of white wine should I use?
A dry white wine like Sauvignon Blanc, Pinot Grigio, or Chardonnay works best. Avoid sweet wines, as they can overpower the dish’s savory elements.
3. Can I prepare this dish ahead of time?
While best served fresh, you can prepare the sauce in advance and reheat it gently over low heat. Cook the pork just before serving to maintain its crispness.
4. How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently in a skillet over low heat, adding a splash of chicken broth to revive the sauce.
Pork Scallopini
Ingredients
- 4 boneless pork loin chops approximately 4 ounces each and ½-inch thick
- 1 ½ teaspoons kosher salt
- ½ teaspoon freshly ground black pepper
- ¼ cup all-purpose flour
- ½ cup unsalted butter chilled and divided into pieces
- 2 tablespoons olive oil
- ¼ cup finely minced shallots
- 1 large garlic clove thinly sliced
- ⅓ cup dry white wine
- ½ cup chicken stock
- 1 small lemon thinly sliced and deseeded
- 2 tablespoons drained non-pareil capers
- 1 tablespoon freshly chopped flat-leaf parsley
Instructions
- Assemble all necessary ingredients.
- Lay each pork chop between two sheets of parchment paper or plastic wrap. Use a meat mallet to gently pound the chops to a uniform thickness of ¼ inch. Season the meat evenly with salt and black pepper.
- Place the flour in a shallow dish. Dredge each seasoned pork chop in the flour, ensuring an even coating, and shake off any excess. Heat 1 tablespoon of butter along with 1 tablespoon of olive oil in a large nonstick skillet over medium-high heat until the butter stops foaming. Sear two pork chops at a time, cooking each side for 2 to 3 minutes until golden brown. Transfer the cooked chops to a large plate and clean the skillet. Repeat the process with another tablespoon of butter and the remaining olive oil for the other two chops, then wipe out the skillet once more.
- Melt an additional tablespoon of butter in the same skillet over medium heat. Add the minced shallots and sliced garlic, stirring continuously for about one minute until aromatic and the garlic begins to lightly brown. Deglaze the pan with white wine, allowing it to cook for approximately one minute until it nearly evaporates. Introduce the chicken stock and lemon slices, bringing the mixture to a boil. Simmer for 3 to 4 minutes, stirring occasionally, until the liquid reduces by half. Stir in the capers.
- Reduce the heat to low and incorporate the remaining butter into the sauce, adding one or two pieces at a time. Whisk gently until the butter is fully melted, creating a smooth and creamy sauce.
- Arrange the cooked pork chops on serving plates. Generously spoon the prepared sauce over the meat and garnish with freshly chopped parsley. Serve immediately.
