BONELESS PORK SCALLOPINI RECIPES RECIPES

Steps:

• Pound out pork chops to 1/4-inch thickness. Press 2 sage leaves into 1 side of each pork chop. In large shallow bowl, mix flour, kosher salt and ground black pepper. Dip each pork chop in flour mixture, gently turning on each side so sage leaves stay intact. Gently tap off excess flour. Heat large skillet over medium high. Melt 1 tablespoon butter with 1/2 tablespoon oil. Place 2 pork chops in the skillet and cook for 3-5 minutes on each side, or until golden browned. Remove from pan and set aside. Add 1 more tablespoon butter and remaining oil. Cook remaining 2 pork chops and remove from pan. Wipe out any burned or really crispy bits from pan. Melt 1 tablespoon butter in pan over medium high heat. Add wine and capers and cook until reduced by half. Add chicken stock, lemon juice and a few lemon slices and bring to boil then add remaining tablespoon of butter and stir, cooking for 2-3 minutes or until sauce thickens slightly. Add pork back to pan and warm in sauce. Garnish with chopped parsley.

Steps:

• Pound pork slices to 3/8 inch thick, season with salt and pepper, and dredge in flour, shaking off excess. Transfer to a wire rack, and let stand 10 minutes.
• Heat 1 tablespoon oil in a large saute pan over medium-high heat, and then add 1 tablespoon butter and melt, swirling to coat bottom of pan. Add 3 pork slices in a single layer and cook, flipping once, until both sides are golden brown and pork is cooked through, about 4 minutes total. Transfer to a serving platter and loosely cover with foil. Repeat.
• Add capers and herbs and cook over medium-high heat, stirring, just until fragrant, less than 30 seconds. Add wine and cook until reduced by half. Stir in remaining tablespoon butter and pour sauce over pork. Add arugula to platter and drizzle with oil.