Pork Scallopini is the simplest of meals…it’s an Italian meal of thinly sliced meats dredged in flour, sautéed and served with a lemon sauce…very easy yet very tasty! I’ve eased up on the flour by dusting instead of dredging and roasted the lemons until they are edible and flavorful. They add the perfect punch of flavor to this classic dish.
Pork Scallopini with Roasted Lemons
2-4 boneless pork chops
1 1/2 lemons
salt & fresh ground pepper
2 tablespoons butter
1 tablespoon extra virgin olive oil
1/2 cup white wine
Heat oven to 450°F. Slice one of the lemons into thick-ish slices; remove seeds. Place on parchment paper on a baking sheet. Brush with a little extra virgin olive oil and sprinkle with salt and pepper. Roast in the heated oven 15-20 minutes until lemon caramelizes and is nicely browned.
Place each pork chop in a plastic bag and pound until thin. Remove; season with salt and pepper and dust with a little flour. Heat a large skillet over high heat. Add 1 tablespoon butter and 1 tablespoon olive oil. Brown pork chops on each side 2-3 minutes. Remove to a platter; cover with aluminum foil. To skillet add the remaining tablespoon butter. Swirl in a tablespoon of flour. Add the white wine and a squeeze of juice from the remaining lemon. Whisk until smooth. To serve: Place pork chops on plates; top with a smear of pan sauce and a few roasted lemons. The roasted lemons can be eaten! Delicious…Makes 2-4 servings.