Pork Scallopini
A very similar recipe to this is in The Pleasures of Cooking for One
I'm lately learning to cook for two of us. I used two small pork chops pounded thin for two of us. My daughter wasn't starving so just ate half and I saved her other half for a lunch later this week. Served it with some mashed potatoes and a quick Brussels sprouts with bacon dish that was quite good.
- 2 thin pork chops, pounded even thinner
- salt and pepper to taste
- 1/3 cup or so of flour for dredging
1 tsp olive oil- 1 Tbs butter
- a few thin slices of lemon, plus another 1/2 lemon for the juice
- 1 shallot, sliced thinly
- 1/4 cup chicken broth
- 1/4 cup white wine (1 splash from my wine glass!)
- 1 Tbs capers (or less, but I love capers)
- some fresh chopped parsley
Put the flour in a small shallow dish that will let you put the pork slices in it, flip, and cover both sides with flour easily. Salt and pepper one slide, dredge in the flour with the salted side down,salt and pepper the other side, flip over and dredge in the flour again.
Heat the oil and butter in a pan large enough to hold both pieces of the pork. When it sizzles, put the pork down in it. (I just dredge each piece one at a time and lay them directly in the pan after covering the second side.) Add the slices of shallot and lemon and let cook together.
Cook about 1-2 minutes on each side over medium high heat. (Check to make sure they're done by slicing one in half if you're in doubt.) Remove the meat from the pan to a plate, then add the chicken broth (or just water if you're stuck), squeeze the other half a lemon into the pan and simmer until reduced by about half. The sauce should be a bit thick. Stir in the capers, then put the pork back into the pan and heat through.
Serve with some sauce and capers on top of each piece of pork. Add some fresh chopped parsley on top.
Note: If you don't have a meat tenderizer, you can use a heavy plate or saucepan to pound the meat a bit. If you're shopping for a meat tenderizer, there are two basic types. One is the hammer shaped one, like I have and the one shown above for sale on Cooking.Com. The other you hold above the meat and strike directly downward. I've not used one of those so can't compare.
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