Pork Scallops with Lemon and Herbs
Elevate your weeknight dinner game with these irresistible Pork Scallops with Lemon and Herbs! Thinly pounded pork medallions are seared to golden perfection, creating a tender and flavorful base for a zesty lemon-herb sauce. Infused with fresh parsley, thyme, garlic, and a hint of capers, the sauce complements the pork beautifully, balancing savory richness with citrusy brightness. With just 15 minutes of prep time and 20 minutes of cooking, this quick yet elegant dish is perfect for special occasions or a sophisticated meal at home. Serve alongside mashed potatoes, rice, or steamed vegetables for a complete, satisfying dinner. Packed with vibrant flavor and ready in under 40 minutes, this recipe is a true culinary gem!
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Recipe Information
Ingredients
- 1 pound pork loin
- 0.5 cup all-purpose flour
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 2 garlic cloves, minced
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon fresh thyme leaves
- 1 teaspoon lemon zest
- 2 tablespoons fresh lemon juice
- 0.5 cup chicken broth
- 1 tablespoon capers (optional)
Instructions
Slice the pork loin into thin medallions, about 1/2 inch thick. Using a meat mallet, gently pound each medallion between two sheets of plastic wrap until they are about 1/4 inch thick.
In a shallow bowl, mix the flour, salt, and black pepper.
Lightly dredge each pork scallop in the seasoned flour, shaking off any excess.
Heat 1 tablespoon of olive oil and 1/2 tablespoon of butter in a large skillet over medium-high heat.
Working in batches, sear the pork scallops for 2 minutes per side or until golden brown and just cooked through. Transfer to a plate and tent with foil to keep warm.
Add the remaining olive oil and butter to the skillet. Lower the heat to medium and sauté the minced garlic for 30 seconds until fragrant.
Deglaze the pan with chicken broth, scraping up any browned bits from the bottom.
Stir in the lemon juice, lemon zest, thyme, capers (if using), and parsley. Let the sauce simmer for 2-3 minutes to reduce slightly.
Return the pork scallops to the skillet and spoon the sauce over them. Allow them to heat through for 1-2 minutes.
Serve immediately, garnished with additional parsley if desired. Pair with a side of mashed potatoes, rice, or steamed vegetables for a complete meal.
Nutrition Facts
Calories |
1704 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.4 g | 134% | |
| Saturated Fat | 34.2 g | 171% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 389 mg | 130% | |
| Sodium | 3156 mg | 137% | |
| Total Carbohydrate | 52.7 g | 19% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 1.4 g | ||
| Protein | 131.5 g | 263% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 152 mg | 12% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 2239 mg | 48% | |
*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.
