Pork Scallopini: A Quick, Delicious, and Elegant Weeknight Dinner

Are you looking for a restaurant-quality meal that you can whip up in under 30 minutes? Look no further than pork scallopini! This dish is incredibly flavorful, surprisingly easy to make, and perfect for a busy weeknight. Scallopini refers to thin, lightly pounded cutlets of meat, traditionally veal, but pork makes an excellent and more affordable alternative. This recipe will guide you through the process of creating a delicious pork scallopini with a classic lemon-butter sauce that will impress your family and friends.

## What is Pork Scallopini?

Pork scallopini is an Italian-American dish featuring thin slices of pork that are dredged in flour and pan-fried. It’s typically served with a flavorful sauce, most commonly a lemon-butter sauce with capers or mushrooms. The key to great scallopini is the thinness of the cutlets, which allows them to cook quickly and evenly, resulting in a tender and juicy piece of meat.

## Why You’ll Love This Recipe

* **Quick and Easy:** From start to finish, this dish takes less than 30 minutes to prepare.
* **Delicious Flavor:** The combination of tender pork, tangy lemon, rich butter, and salty capers creates a symphony of flavors that will tantalize your taste buds.
* **Elegant and Impressive:** Despite its simplicity, pork scallopini looks and tastes like a restaurant-quality meal.
* **Versatile:** You can easily adapt this recipe to your liking by adding different vegetables, herbs, or spices.
* **Affordable:** Pork is generally a more budget-friendly option than veal, making this a great way to enjoy a classic dish without breaking the bank.

## Ingredients You’ll Need

Before you start cooking, gather all your ingredients. Here’s what you’ll need:

* **Pork Tenderloin or Pork Loin:** About 1 pound, trimmed of excess fat.
* **All-Purpose Flour:** For dredging the pork cutlets.
* **Salt and Black Pepper:** To season the pork and sauce.
* **Olive Oil:** For pan-frying the pork.
* **Butter:** Unsalted butter is preferred, as you will be adding salt later.
* **Shallots or Onion:** Finely minced, for adding depth of flavor to the sauce.
* **Garlic:** Minced, for a pungent and aromatic element.
* **Dry White Wine:** Such as Sauvignon Blanc or Pinot Grigio, to deglaze the pan and add acidity to the sauce. Chicken broth can be substituted if you prefer.
* **Lemon Juice:** Freshly squeezed, for a bright and tangy flavor.
* **Lemon Zest:** For added lemon aroma and flavor.
* **Capers:** Rinsed and drained, for a salty and briny kick. You can substitute with chopped green olives if you prefer.
* **Fresh Parsley:** Chopped, for garnish and a touch of freshness.
* **Optional additions**: Sliced mushrooms, heavy cream (for a creamier sauce), fresh sage or thyme.

## Equipment You’ll Need

* **Cutting Board**
* **Sharp Knife**
* **Meat Mallet or Rolling Pin**
* **Shallow Dishes or Plates**
* **Large Skillet or Frying Pan**
* **Tongs**
* **Lemon Zester (Optional)**
* **Juicer or Lemon Squeezer**

## Step-by-Step Instructions

Now, let’s get cooking! Follow these simple steps to create a delicious pork scallopini.

**1. Prepare the Pork:**

* Trim any excess fat and silver skin from the pork tenderloin or loin.
* Slice the pork crosswise into 1/2-inch thick medallions.
* Place each medallion between two sheets of plastic wrap or in a resealable plastic bag.
* Using a meat mallet or rolling pin, pound the pork to about 1/4-inch thickness. Be careful not to tear the meat.
* Season the flattened pork cutlets generously with salt and pepper on both sides.

**2. Dredge the Pork:**

* Place the all-purpose flour in a shallow dish or plate.
* Dredge each pork cutlet in the flour, making sure to coat both sides evenly.
* Shake off any excess flour.

**3. Cook the Pork:**

* Heat the olive oil in a large skillet or frying pan over medium-high heat.
* Once the oil is hot, carefully add the dredged pork cutlets to the skillet in a single layer. Avoid overcrowding the pan; you may need to cook the pork in batches.
* Cook the pork for about 2-3 minutes per side, or until golden brown and cooked through. The internal temperature should reach 145°F (63°C).
* Remove the cooked pork cutlets from the skillet and set aside on a plate.

**4. Make the Sauce:**

* Add the butter to the same skillet you used to cook the pork. Melt the butter over medium heat.
* Add the minced shallots or onion to the skillet and cook for about 2-3 minutes, or until softened and translucent.
* Add the minced garlic to the skillet and cook for about 30 seconds, or until fragrant. Be careful not to burn the garlic.
* Pour in the dry white wine (or chicken broth) to deglaze the pan, scraping up any browned bits from the bottom of the skillet.
* Let the wine reduce for about 2-3 minutes, or until it has slightly thickened.
* Stir in the lemon juice, lemon zest, and capers.
* Season the sauce with salt and pepper to taste.
* If desired, stir in a tablespoon or two of heavy cream for a richer, creamier sauce.

**5. Combine and Serve:**

* Return the cooked pork cutlets to the skillet with the sauce.
* Spoon the sauce over the pork and let it simmer for a minute or two, allowing the pork to absorb the flavors of the sauce.
* Garnish with fresh chopped parsley.
* Serve the pork scallopini immediately over pasta, rice, mashed potatoes, or alongside a fresh salad.

## Tips for Perfect Pork Scallopini

* **Use high-quality pork:** The better the quality of the pork, the better the flavor of the dish. Pork tenderloin is the most tender option, but pork loin also works well.
* **Pound the pork thinly:** This is crucial for ensuring that the pork cooks quickly and evenly, resulting in tender and juicy cutlets. Don’t be afraid to really pound the meat!
* **Don’t overcrowd the pan:** Cooking the pork in batches prevents the pan from getting too crowded, which can lower the temperature and result in unevenly cooked pork. Overcrowding also steams the pork instead of searing it.
* **Don’t overcook the pork:** Overcooked pork will be dry and tough. Cook the pork just until it’s cooked through and reaches an internal temperature of 145°F (63°C).
* **Use fresh lemon juice:** Freshly squeezed lemon juice has a brighter and more vibrant flavor than bottled lemon juice.
* **Adjust the sauce to your liking:** Feel free to add more or less lemon juice, capers, or other ingredients to suit your taste.
* **Serve immediately:** Pork scallopini is best served immediately while the pork is still warm and the sauce is flavorful.

## Variations and Adaptations

One of the great things about pork scallopini is its versatility. Here are a few ideas for variations and adaptations:

* **Mushroom Scallopini:** Add sliced mushrooms to the skillet along with the shallots or onion for a delicious earthy flavor.
* **Marsala Scallopini:** Substitute the dry white wine with Marsala wine for a sweeter and richer sauce.
* **Creamy Scallopini:** Add a splash of heavy cream to the sauce for a richer and creamier texture.
* **Spicy Scallopini:** Add a pinch of red pepper flakes to the sauce for a little heat.
* **Herb Scallopini:** Add fresh herbs like sage, thyme, or rosemary to the sauce for added flavor.
* **Pork Scallopini with Artichoke Hearts**: Add quartered artichoke hearts to the sauce along with the capers for a tangy and Mediterranean twist.
* **Pork Scallopini with Sun-Dried Tomatoes**: Add chopped sun-dried tomatoes (oil-packed, drained) to the sauce for intense flavor and a chewy texture.
* **Dijon Mustard Scallopini**: Whisk a teaspoon or two of Dijon mustard into the sauce for a more complex and tangy flavor. Add it after the wine has reduced slightly.
* **Garlic Herb Butter Scallopini**: Omit the white wine and lemon juice. Instead, melt butter with minced garlic, fresh herbs (such as thyme and rosemary), and a squeeze of lemon juice at the very end. Pour over the cooked pork.
* **Pork Scallopini with Asparagus**: Blanch asparagus spears until tender-crisp, then add them to the skillet during the last few minutes of cooking to warm them through. This adds a vibrant green color and a fresh, seasonal touch.

## Serving Suggestions

Pork scallopini is delicious served with a variety of sides. Here are a few ideas:

* **Pasta:** Serve over your favorite pasta, such as linguine, spaghetti, or fettuccine. Toss the pasta with the sauce for a complete meal.
* **Rice:** Serve over white rice, brown rice, or risotto.
* **Mashed Potatoes:** Serve alongside creamy mashed potatoes for a comforting and satisfying meal.
* **Vegetables:** Serve with roasted vegetables, such as asparagus, broccoli, or Brussels sprouts.
* **Salad:** Serve with a fresh green salad for a lighter meal.
* **Crusty Bread:** Serve with a slice of crusty bread to soak up the delicious sauce.

## Make-Ahead Instructions

While pork scallopini is best served fresh, you can prepare some of the components ahead of time to save time on a busy weeknight.

* **Pork:** You can slice and pound the pork cutlets up to 24 hours in advance. Store them in an airtight container in the refrigerator.
* **Sauce:** You can prepare the sauce up to 24 hours in advance. Store it in an airtight container in the refrigerator and reheat it gently before serving.
* **Mise en Place:** Chop all your vegetables (shallots, garlic, parsley) ahead of time and store them in separate containers in the refrigerator.

## Storage Instructions

* **Leftovers:** Store leftover pork scallopini in an airtight container in the refrigerator for up to 3 days.
* **Reheating:** Reheat leftover pork scallopini gently in a skillet over medium heat, or in the microwave. Be careful not to overcook the pork, as it can become dry.

## Nutritional Information (Approximate)

* Calories: 350-450 per serving (depending on portion size and ingredients)
* Protein: 30-40 grams
* Fat: 20-30 grams
* Carbohydrates: 10-15 grams

_Note: Nutritional information is an estimate and may vary depending on the specific ingredients and portion sizes used._

## Pork Scallopini Recipe

**Yields:** 4 servings
**Prep time:** 15 minutes
**Cook time:** 15 minutes

**Ingredients:**

* 1 pound pork tenderloin or pork loin, trimmed
* 1/2 cup all-purpose flour
* Salt and black pepper to taste
* 2 tablespoons olive oil
* 4 tablespoons unsalted butter
* 1/4 cup finely minced shallots or onion
* 2 cloves garlic, minced
* 1/2 cup dry white wine (or chicken broth)
* 1/4 cup freshly squeezed lemon juice
* 1 teaspoon lemon zest
* 2 tablespoons capers, rinsed and drained
* 1/4 cup chopped fresh parsley, for garnish

**Instructions:**

1. **Prepare the Pork:** Slice the pork into 1/2-inch thick medallions. Place each medallion between two sheets of plastic wrap and pound to 1/4-inch thickness. Season with salt and pepper.
2. **Dredge the Pork:** Dredge each pork cutlet in flour, shaking off excess.
3. **Cook the Pork:** Heat olive oil in a large skillet over medium-high heat. Add pork in a single layer and cook for 2-3 minutes per side, until golden brown and cooked through. Remove and set aside.
4. **Make the Sauce:** Add butter to the skillet and melt over medium heat. Add shallots/onion and cook until softened. Add garlic and cook until fragrant. Pour in white wine (or broth) and deglaze the pan.
5. **Reduce the Sauce:** Let the wine reduce for 2-3 minutes, until slightly thickened. Stir in lemon juice, lemon zest, and capers. Season with salt and pepper to taste.
6. **Combine and Serve:** Return the pork to the skillet with the sauce. Simmer for a minute or two to absorb flavors. Garnish with parsley and serve immediately.

Enjoy your delicious and easy pork scallopini! This recipe is a guaranteed crowd-pleaser and a perfect way to elevate your weeknight dinners. Feel free to experiment with different variations and adaptations to create your own signature dish.