Pork Scaloppini with Lemons and Capers


4 thin boneless pork chops

8 fresh sage leaves

1/4 cup all-purpose flour

fine sea salt and ground 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 parsley, chopped

Pound pork chops to 1/4 inch thickness, then press 2 sage leaves into one side of each each of the pork chops.

Mix the flour, salt and pepper in a large, shallow bowl or plate.

Add pork chops to the flour, one at a time and coat each pork chop, gently turning so the sage leaves stay on the chop.

Gently tap off excess flour.

Heat a large skillet on medium high, then melt 1 tablespoon of butter with 1/2 tablespoon of the oil.

Place 2 pork chops in the skillet and cook for 3 to 5 minutes on each side, or until golden browned.

Remove from the pan and set aside.

Add 1 more tablespoon of butter and the remaining oil.

Cook the remaining 2 pork chops and add to with the other two cooked pork chops.

Wipe out any burned or really crispy bits out of the pan.

Melt 1 tablespoon of the butter in the pan over medium high heat.

Add wine and capers and cook until reduced by half.

Add chicken stock, lemon juice and lemon slices, then bring to a boil then add the remaining butter and stir, cook 2 to 3 minutes or until sauce thickens slightly.

Add pork back to the pan and warm in the sauce.

Garnish with chopped parsley. Enjoy!
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