Pork Scallopini Tarifi

Malzemeler

• 4 (4 ounce) boneless lean pork loin chops (about 1/2-inch thick)1 1/2 teaspoon kosher salt1/2 teaspoon black pepper1/4 cup all-purpose flour1/2 cup (4 ounce) cold unsalted butter, cut into pieces, divided2 tablespoon olive oil, divided1/4 cup finely chopped shallot (from 1 [1 3/4 ounce] shallot)1 large garlic clove, thinly sliced (about 2 teaspoon)1/3 cup dry white wine1/2 cup chicken broth1 small (3 1/2 ounce) fresh lemon, thinly sliced and seeded2 tablespoon drained non-pareil capers (from 1 [7 ounce] jar)1 tablespoon chopped fresh flat-leaf parsley

Hazırlanışı

1. Gather all ingredients.
2. 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.
3. 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.
4. 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.
5. Transfer cutlets to plates, and spoon sauce evenly over top. Sprinkle evenly with parsley.

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