This dish was absolutely delicious! I will make this over and over again. The brine of the capers with the lemon juice and the rich butter sauce mixed with the sweet cherry tomatoes… oh just heaven!
Super quick and easy too!
Pork Scallopini
¾ lb boneless, thin cut Pork Chops or Chicken
Sea Salt and ground Black Pepper
½ tbsp Olive Oil
¾ oz. Butter, I used 1 1/2 oz
1 tbsp large Capers, I used 3 TB because I love them so much.
½ cup Chicken Broth, I added an extra 1/4 cup so we could have extra sauce
1 tbsp Lemon juice, I added just a bit more
10 (6 oz.) medley Cherry Tomatoes, cut in half
1 tbsp fresh Parsley, chopped
1. Season the pork chops generously on both sides with salt and pepper.
2. Heat the olive in a large saute pan over medium-high heat. Add the pork to the pan and cook until browned on both sides and cooked through, about 2 minutes per side. Remove from the pan and cover to keep warm.
3. Reduce the heat to medium and to the same pan, add the butter and the capers. Cook until the capers are hot and sizzling.
4. Add the chicken broth and lemon juice to the pan, and using a rubber spatula, scrape up and mix in any bits that are stuck to the bottom of the pan.
5. Increase the heat to medium-high and bring to a boil. Boil until the sauce has reduced by about half.
6. Reduce the heat to medium and add the tomatoes to the pan. Cook until soft and slightly blistered, about 3 minutes.
7. Plate the pork and pour the sauce over top. Garnish with fresh parsley.
Approximate Nutritional Information
Servings: 2
Serving Size: 2 boneless chops
Calories: 460
Net Carbs: 3g
Total Carbs: 4g
Protein: 35g
Fat: 33g
Fiber: 1g
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