30 Minute Easy Pork Chops Scaloppine
Whip up a restaurant-quality dinner in just 30 minutes with this Easy Pork Chops Scaloppine recipe, perfect for busy weeknights or elegant gatherings. Tender boneless pork chops are pounded thin, lightly coated in seasoned flour, and pan-seared to golden perfection before being bathed in a luscious sauce made with zesty lemon juice, dry white wine, and briny capers. Infused with the richness of garlic and butter, this quick and flavorful dish is finished with a sprinkle of fresh parsley for a vibrant touch. Serve these succulent pork chops with silky mashed potatoes, fluffy rice, or a crisp salad to create a balanced and unforgettable meal. Designed to be simple yet sophisticated, this recipe will have everyone asking for seconds!
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Recipe Information
Ingredients
- 4 pieces Boneless pork chops
- 0.5 cups All-purpose flour
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 3 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 2 cloves Garlic cloves (minced)
- 0.5 cups Dry white wine
- 0.5 cups Chicken broth
- 1 whole Lemon (juiced)
- 2 tablespoons Capers (rinsed)
- 2 tablespoons Fresh parsley (chopped)
Instructions
Place the pork chops between two sheets of plastic wrap or parchment paper and pound them to about 1/4-inch thickness using a meat mallet or rolling pin.
In a shallow bowl, mix the all-purpose flour with the salt and black pepper.
Dredge each pork chop in the flour mixture, shaking off any excess flour.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the pork chops and cook for 3-4 minutes per side, or until golden brown and fully cooked. Work in batches if necessary to avoid overcrowding the pan.
Remove the cooked pork chops from the skillet and set them aside on a plate. Cover loosely with foil to keep warm.
Reduce the heat to medium and add the remaining 1 tablespoon of olive oil and unsalted butter to the skillet.
Add the minced garlic to the skillet and sauté for about 30 seconds, until fragrant.
Pour in the dry white wine and scrape up any browned bits from the bottom of the pan. Let the wine simmer for 2-3 minutes to reduce slightly.
Stir in the chicken broth, lemon juice, and capers. Simmer for another 3-4 minutes to allow the flavors to meld.
Return the pork chops to the skillet, spoon some of the sauce over them, and let them heat through for 2 minutes.
Garnish with freshly chopped parsley and serve immediately. Pair with mashed potatoes, rice, or a fresh green salad for a complete meal.
Nutrition Facts
Calories |
1857 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 119.0 g | 153% | |
| Saturated Fat | 38.6 g | 193% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 362 mg | 121% | |
| Sodium | 3278 mg | 143% | |
| Total Carbohydrate | 56.5 g | 21% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 2.8 g | ||
| Protein | 113.5 g | 227% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 118 mg | 9% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 2110 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
