Pork Scallopini

01Method

1. 1

   Prepare and measure out all ingredients before starting.

2. 2

   Arrange the pork chops between two sheets of parchment or plastic wrap and pound them to about 1/4-inch thickness with a meat mallet. Season both sides evenly with salt and pepper.

3. 3

   Spread the flour in a shallow dish and coat each cutlet on both sides, shaking off any excess. Melt 1 tablespoon of butter with 1 tablespoon of oil in a large nonstick skillet over medium-high heat. Once the butter foam dies down, add 2 cutlets and cook until golden brown, 2 to 3 minutes per side. Move the cooked cutlets to a plate and wipe the skillet clean. Repeat with another tablespoon of butter, the remaining oil, and the remaining 2 cutlets. Wipe the skillet clean again.

4. 4

   Melt 1 tablespoon of butter in the same skillet over medium heat. Add the shallot and garlic and stir constantly until fragrant and the garlic just begins to color, about 1 minute. Pour in the wine and stir until nearly evaporated, about 1 minute. Add the broth and lemon slices, bring to a boil, and cook until the liquid reduces by half, 3 to 4 minutes. Stir in the capers. Lower the heat and whisk in the remaining butter a piece or two at a time until the sauce is smooth and creamy, about 2 minutes.

5. 5

   Plate the cutlets and spoon the pan sauce evenly over them. Finish with a scattering of fresh parsley.