Pork Scallopini with Butter Caper Sauce
Elevate your weeknight dinner game with this elegant Pork Scallopini with Butter Caper Sauce—a quick and flavorful recipe that pairs tender, pan-seared pork cutlets with a velvety sauce bursting with citrusy brightness and briny caper goodness. Perfectly seasoned with a touch of paprika, the pork is pan-fried to golden perfection before being simmered in a luscious blend of dry white wine, chicken broth, garlic, and fresh lemon juice. The addition of capers and a parsley finish adds a gourmet flair, making this dish a restaurant-quality meal that's surprisingly easy to prepare. Ready in just 35 minutes, this dish is ideal for busy weeknights yet elegant enough to impress at a dinner party. Serve over creamy mashed potatoes, al dente pasta, or alongside a crisp green salad to create a complete meal that’s bursting with flavor and texture. A must-try for fans of quick and sophisticated one-skillet recipes!
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Recipe Information
Ingredients
- 4 pieces (about 4-5 oz each) Pork cutlets
- 0.5 cups All-purpose flour
- 1 teaspoons Salt
- 0.5 teaspoons Black pepper
- 0.5 teaspoons Paprika
- 2 tablespoons Olive oil
- 4 tablespoons Unsalted butter
- 2 cloves, minced Garlic
- 0.5 cups Dry white wine
- 0.5 cups Chicken broth
- 2 tablespoons (drained) Capers
- 2 tablespoons (chopped) Fresh parsley
- 1 piece (zested and juiced) Lemon
Instructions
Place the pork cutlets between two sheets of plastic wrap or parchment paper. Gently pound with a meat mallet until they are about 1/4 inch thick.
In a shallow bowl, mix the flour, salt, black pepper, and paprika. Dredge each pork cutlet in the seasoned flour, shaking off any excess.
Heat the olive oil in a large skillet over medium-high heat. Add 2 tablespoons of butter and allow it to melt.
Cook the pork cutlets in the skillet for 2-3 minutes on each side until golden brown and cooked through. Cook in batches if necessary to avoid overcrowding the pan. Transfer the cooked cutlets to a plate and keep warm.
Reduce the heat to medium and add the remaining 2 tablespoons of butter to the skillet. Stir in the minced garlic and cook for about 30 seconds, until fragrant.
Deglaze the pan by pouring in the white wine, scraping up any browned bits from the bottom of the pan. Let it simmer for 1-2 minutes to reduce slightly.
Stir in the chicken broth, capers, lemon juice, and lemon zest. Bring the sauce to a gentle simmer and cook for 3-4 minutes, allowing the flavors to meld.
Return the pork cutlets to the skillet, spooning the sauce over them. Let them warm through for 1-2 minutes.
Sprinkle the dish with fresh parsley and serve immediately. Pair with mashed potatoes, pasta, or a light green salad for a complete meal.
Nutrition Facts
Calories |
569 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.6 g | 47% | |
| Saturated Fat | 14.8 g | 74% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 132 mg | 44% | |
| Sodium | 749 mg | 33% | |
| Total Carbohydrate | 16.6 g | 6% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 1.0 g | ||
| Protein | 37.4 g | 75% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 39 mg | 3% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 669 mg | 14% | |
*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.
