Pork Scalloppini with Green Olives Tomato and White Wine
Elevate your weeknight dinner game with this flavorful Pork Scalloppini with Green Olives, Tomato, and White Wine! This quick and elegant recipe combines tender, pan-seared pork cutlets with a vibrant medley of juicy cherry tomatoes, briny green olives, and a zesty white wine sauce. A hint of garlic and a splash of lemon juice brighten the dish, while fresh parsley adds a pop of color and freshness. Perfectly balanced with savory, tangy, and aromatic flavors, this one-skillet meal comes together in just 35 minutes, making it ideal for busy evenings or casual entertaining. Serve it with crusty bread, creamy mashed potatoes, or herbed rice to soak up the luscious sauce. It's a must-try for lovers of Mediterranean-inspired recipes!
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Recipe Information
Ingredients
- 4 pieces Pork cutlets
- 0.5 cup All-purpose flour
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 3 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 3 cloves Garlic
- 2 cups Cherry tomatoes
- 0.5 cup Green olives (pitted and sliced)
- 0.75 cup Dry white wine
- 0.5 cup Chicken stock
- 1 tablespoon Lemon juice
- 2 tablespoons Fresh parsley (chopped)
- 1 tablespoon Capers (optional)
Instructions
Lay each pork cutlet between two sheets of plastic wrap or parchment paper and pound to an even thickness of about 1/4 inch using a meat mallet or rolling pin.
In a shallow dish, combine the flour, salt, and black pepper. Dredge each pork cutlet in the flour mixture, shaking off any excess.
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the pork cutlets and cook for 2-3 minutes per side until golden brown and just cooked through. Remove the pork from the skillet and set aside.
Reduce the heat to medium and add the remaining 1 tablespoon of olive oil and the butter to the skillet. Once melted, add the minced garlic and sauté for 30 seconds until fragrant.
Add the cherry tomatoes and cook for 4-5 minutes, stirring occasionally, until they begin to soften and release their juices.
Stir in the sliced green olives, white wine, chicken stock, and lemon juice. Bring the mixture to a simmer and cook for 3-4 minutes to reduce slightly.
Return the pork cutlets to the skillet, nestling them into the sauce. Cook for an additional 2-3 minutes, spooning the sauce over the cutlets to reheat and absorb the flavors.
Remove the skillet from the heat and sprinkle with chopped parsley and capers (if using). Serve immediately with your choice of side, such as mashed potatoes, rice, or crusty bread.
Nutrition Facts
Calories |
2109 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 152.4 g | 195% | |
| Saturated Fat | 47.6 g | 238% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 455 mg | 152% | |
| Sodium | 4843 mg | 211% | |
| Total Carbohydrate | 29.7 g | 11% | |
| Dietary Fiber | 8.7 g | 31% | |
| Total Sugars | 10.6 g | ||
| Protein | 126.1 g | 252% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 271 mg | 21% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 2604 mg | 55% | |
*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.
