Pork Scallopini

How to make Pork Scallopini.

Ingredients: Serves 4

  • 4 thin, boneless pork chops
  • 8 fresh sage leaves
  • 1/4 cup all-purpose flour
  • kosher salt
  • freshly ground black pepper
  • 4 tablespoons butter, divided
  • 1 tablespoon vegetable oil
  • 1/2 cup white wine
  • 1/4 cup capers
  • 1 cup chicken stock
  • 2 lemons, juiced
  • 1 lemon, sliced thinly
  • 2 tablespoons Italian flat leaf parsley, chopped


  1. Pound out pork chops to 1/4-inch thickness.
  2. Press 2 sage leaves into 1 side of each pork chop.
  3. In large shallow bowl, mix flour, kosher salt and ground black pepper.
  4. Dip each pork chop in flour mixture, gently turning on each side so sage leaves stay intact.
  5. Gently tap off excess flour.
  6. Heat a large skillet over medium high.
  7. Melt 1 tablespoon butter with 1/2 tablespoon oil.
  8. Place 2 pork chops in the skillet and cook for 3-5 minutes on each side, or until golden browned.
  9. Remove from pan and set aside.
  10. Add 1 more tablespoon butter and remaining oil.
  11. Cook remaining 2 pork chops and remove from pan.
  12. Wipe out any burnt or really crispy bits from the pan.
  13. Melt 1 tablespoon butter in pan over medium high heat.
  14. Add wine and capers and cook until reduced by half.
  15. Add chicken stock, lemon juice and a few lemon slices and bring to boil then add remaining tablespoon of butter and stir, cooking for 2-3 minutes or until sauce thickens slightly.
  16. Add pork back to pan and warm in sauce.
  17. Garnish with chopped parsley.
  18. Serve and enjoy!
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