Skip to main content

Pork Scallopine


Nothing is as delicious as tender pork in a lemon butter sauce, breaded and fried, with a refreshingly tangy marinated tomato and spinach salad. It is a quick and yummy midweek meal- you won't feel heavy after diving in but your tastebuds WILL thank you!



 Ingredients:

3 ounces of baby spinach

12 ounces pork cutlets

1/4 cup flour

butter

1/2 cup chicken broth

1 ounce feta, crumbled

2 garlic cloves

1 lemon

1 plum tomato

Apple Cider vinegar

Olive oil

Salt and pepper


Method:

Cut tomato into 1/2-inch pieces. In a medium bowl, whisk together 1 tablespoon vinegar, 1 clove garlic minced and 2 tablespoons oil. Season to taste with salt and pepper. Stir in tomatoes and set aside to marinate.

Into a small bowl, squeeze 1 teaspoon lemon juice. Cut remaining lemon into wedges. Finely chop 1 clove garlic.  Season pork all over with salt and pepper. Place 1/4 cup flour on a plate and lightly coat pork.

Heat 1 tablespoon oil in a medium nonstick skillet over high. When oil is shimmering, add pork until well browned on the bottom, about 2 minutes. Flip and continue to cook until just cooked through, about 1 minute more. Transfer to a plate.

To same skillet, add 1/2 cup chicken broth and a minced garlic clove. Bring to a simmer over medium-high heat, then reduce heat to low. Add 1 tablespoon butter, lemon juice, and pork cutlets. Cook until butter is melted and pork is just warmed through, about 1 minute more.

Add spinach and feta to bowl with marinated tomatoes. Toss to coat and season to taste with salt and pepper. Serve pork scallopine with pan sauce spooned over top and spinach salad and lemon wedges alongside. Enjoy!



Comments

Post a Comment

Popular posts from this blog

Raspberry Pomegranate Jam

Tis the season to be making homemade gifts! Pomegranates are in season and their juice is a festive deep ruby red color. I knew I had to make them into a jam to give away. Straight pomegranate flavor is a little tart for me; I added raspberries for the texture of their seeds and their sweetness. This is a very simple recipe to make and will yield 6 to 7 8 ounces jars of jam or 12 to 14 4 ounce jars, if you like to give away sample sizes during the holidays. Enjoy! Ingredients: 3 1/2 cups pomegranate juice 1 cup mashed raspberries 7 cups sugar 1 tablespoon butter 1 1/75 ounce package Sure Jell Method: Sterilize your jars and lids. Set aside. In a heavy bottomed large stock pot, add the pomegranate juice, raspberries and butter. Mix well. Add in the sugar. Bring to a full rolling boil then stir in the Sure Jell. Allow to boil hard for 1 minutes. Remove from the heat and skim off any foam. Ladle into the sterile jars, twist on the lids and pr
Post a Comment
Read more

Peek-a-boo Squares

My grandma, Mimi, taught me this recipe. I used to make this with her and my mother as a child. It is my very favorite dessert. It is incredibly easy to make, and even easier to eat. My favorite part of making this as a child was dusting every bar generously with snowy white powdered sugar.  My favorite version of this dessert uses canned blueberry pie filling; I vastly prefer Libby brand over the store brand. You can make blueberry pie filling from scratch with sugar, cornstarch, bleberries, etc. but using the canned stuff is easy in a pinch and is much for nostalgic for me. Plus, I don’t notice a vast improvement over my homemade blueberry pie filling and the Libby brand; it just takes me longer to put this dessert together.  I have been known to whip up a pan of these Friday night and have them disappear by Saturday afternoon. Be warned, these things are addictive! Ingredients: 3 cups of all-purpose flour 2 cups of granulated sugar 4 eggs 2 sticks of
Post a Comment
Read more

Samosas with Yogurt Sauce

I love exploring many kinds of cuisine in my kitchen because I can control the spice level, and in the case of this recipe, the use of cilantro. Cilantro lovers out there- sub it info the parsley here. I have the gene that makes cilantro taste like soap, which limits my ability to enjoy some dishes in restaurants, but is easily rectified in my own kitchen. I hope you enjoy! Ingredients:  3 russet potatoes 2 cloves garlic, minced 1 bunch fresh parsley, chopped 2 teaspoons curry powder 5 ounces peas Six 8 inch flour tortillas 4 ounces Greek yogurt Oil, salt, pepper, vinegar 4 tablespoons butter Method: Preheat oven to 425 degrees F. Lightly oil a rimmed baking sheet. Scrub potatoes and cut into 1⁄2-inch pieces. Place in a large saucepan with a generous pinch of salt and enough water to cover by 1 inch. Cover and bring to a boil over high; uncover and cook until tenderDrain potatoes and transfer to a bowl.  Heat 2 tablespoons oil in reserved saucepan over medium. Add chopped garlic and al
1 comment
Read more