Pork Scallopini With Caper Sauce Recipes

Steps:

• For the chops: Heat a heavy-bottomed skillet over medium heat. Season the pork chops with salt and pepper. Set aside.
• Mix together the milk and eggs in a shallow dish. Place a heaping 1/2 cup of flour onto a plate, add a pinch of salt and pepper and mix through. Add the panko to another plate and season with a pinch of salt and pepper.
• Bread the pork by dredging each chop first in the seasoned flour, shaking off the excess. Next, transfer to the egg/milk mixture, coating both sides. Then, cover with the seasoned panko. Set aside.
• Add the oil and 3 tablespoons of the butter to the skillet. Add the breaded chops and cook until golden and crisp, 2 to 2 1/2 minutes per side. Remove to paper towel-lined plate.
• Without cleaning the skillet, carefully add the capers and remaining 3 tablespoons butter, allowing the butter to melt. Sprinkle the remaining 2 tablespoons of flour over the melted butter and cook, stirring, for 30 seconds. Add the wine and stock and bring to a boil. Simmer until the sauce begins to thicken, about 2 minutes. Add 1 tablespoon of the lemon juice (or more to taste) and adjust the seasoning.
• For serving: Place the arugula on a platter and drizzle with the lemon juice. Shingle the pork chops on top. Drizzle the sauce over the pork chops and finish with the shaved Parmesan and parsley. Serve with the remaining lemon wedges and any extra sauce on the side.

Steps:

• Preheat the oven to 250 degrees F. Cut the squash in half lengthwise, then halve each piece crosswise; remove the seeds. Transfer to a large glass bowl and add 1/4 cup water. Cover tightly with plastic wrap and microwave until just tender, 12 to 15 minutes. Uncover and let cool slightly.
• Meanwhile, season the pork with salt and pepper. Heat a large nonstick skillet over medium-high heat, then add the olive oil. Working in two batches, add the pork and cook until browned and cooked through, about 2 minutes per side. Remove to a baking sheet and keep warm in the oven.
• Melt the butter in the same skillet over medium heat. Add the capers and cook until sizzling, 1 minute. Add the wine and lemon juice. Increase the heat to high and bring to a boil. Add the broth; boil until reduced by half, 2 to 3 minutes. Keep warm over low heat.
• Drain the squash and scrape the flesh into strands with a fork; discard the skin. Season with 1/4 teaspoon salt and a few grinds of pepper. Stir the herbs into the pan sauce and transfer to a liquid measuring cup. Return the skillet to medium heat and add the tomatoes. Cook, stirring occasionally, until slightly blistered, 2 to 3 minutes. Serve the pork with the squash and tomatoes; drizzle the squash and pork with the pan sauce.

Steps:

• 1. Season pork with salt and pepper. (or any of your favorite seasonings to taste)
• 2. Dredge in 1/2 c. flour. (Reserving the other 1 T. for the sauce, later)
• 3. In a large skillet, heat oil over medium heat.
• 4. Cook 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.
• 5. Drain excess oil from skillet, except for approximately 1/2 tablespoon.
• 6. Replace pan back on the stove top and add 1 T. butter and 1 T. flour to the reserved oil in pan. Stir until combined.
• 7. Add the white wine and lemon juice, stirring constantly. Cook, while stirring, until the sauce starts to thicken.
• 8. Add the capers and the remaining tablespoon of butter, stirring slowly to incorporate.
• 9. Serve 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.)
• 10. Top with a sprinkle of fresh parsley for color.

Steps:

• Pound pork slices to 3/8 inch thick, season with salt and pepper, and dredge in flour, shaking off excess. Transfer to a wire rack, and let stand 10 minutes.
• Heat 1 tablespoon oil in a large saute pan over medium-high heat, and then add 1 tablespoon butter and melt, swirling to coat bottom of pan. Add 3 pork slices in a single layer and cook, flipping once, until both sides are golden brown and pork is cooked through, about 4 minutes total. Transfer to a serving platter and loosely cover with foil. Repeat.
• Add capers and herbs and cook over medium-high heat, stirring, just until fragrant, less than 30 seconds. Add wine and cook until reduced by half. Stir in remaining tablespoon butter and pour sauce over pork. Add arugula to platter and drizzle with oil.

Steps:

• 1. Slice the pork tenderloin into ½ inch slices on a diagonal.
• 2. Pound thin between plastic wrap with a meat mallet.
• 3. Sift together the flour and salt.
• 4. Lightly dredge the pork and shake off any excess flour.
• 5. In a large skillet, heat the olive oil over medium heat.
• 6. Cook the pork 2-3 minutes on each side or until golden and transfer to a warm plate.
• 7. Wipe out skillet.
• 8. Heat a tablespoon of butter in skillet.
• 9. Add the capers, white wine and lemon juice.
• 10. Allow to reduce just a little before adding the final tablespoon of butter.
• 11. Mix slowly to incorporate and remove immediately from the heat.
• 12. Spoon the sauce over the pork and serve.

Steps:

• Pound pork slices with a meat mallet to 1/2-in. thickness; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. In a large skillet, heat 1 tablespoon butter over medium-high heat. Add pork in batches; cook 2-3 minutes on each side or until pork is golden brown, using 1 tablespoon butter as needed. Remove; keep warm., In same pan, heat remaining butter over medium heat. Add mushrooms, celery, and remaining salt and pepper; cook and stir 6-8 minutes or until tender. Add broth, stirring to loosen browned bits from pan. Bring to a boil; cook 5-6 minutes or until liquid is reduced to 2/3 cup., Return pork to pan. Stir in cream and 2 tablespoons parsley; heat through. Serve with noodles; sprinkle with remaining parsley.

Steps:

• Dredge pork slices in flour. In a large skillet, heat butter and oil. Brown pork on both sides in batches; remove and keep warm. Stir in the wine, water, onion, garlic and seasonings into drippings. Return pork to skillet, layering if necessary. Top with mushrooms., Cover and cook on low heat for 15-20 minutes or until meat is no longer pink. Serve with fettuccine.