Given the recent news coverage surrounding the swine flu outbreak I thought a tasty pork recipe would be in order! Now don't get me wrong any flu that gets the World Health Organization's level 4 pandemic alert should be taken seriously (wash your hands and run away from folks who cough incessantly), but I'm hoping folks do not stay away from some well prepared swine (as the CDC is saying it's ok to eat pork)! Here's my recipe for pork scaloppini in a butter / lemon sauce.
Let's start with the ingredients:
- 4-5 pieces of thinly sliced pork chops (bone removed)
- Juice of half a fresh lemon
- 5 sprigs of parsley (finely chopped)
- Quarter stick of unsalted butter (or less)
- 1 tablespoon olive oil
- Salt and Pepper
- 1 cup of flour
Start by laying out your sliced pork chops and flattening each piece with a good quality meat tenderizer (I've used the following for about 5 years and it's a solid tool). Next apply flour to each of the pork cutlets and remove excess; you simply want to coat the meat (do not over apply flour). Next heat up the olive oil and about half of the butter in a large pan - you can add 2-3 pieces of pork at one time but do not overcrowd the pan. Season each cutlet with salt and pepper (while in the pan) and turn after about a 1 minute (you should get a nice brown color). Repeat the same for the other side of the pork and remove the meat to a clean dish. Next add the juice of ½ lemon and the rest of your butter (being sure to use a wooden spoon to loosen all of the tasty brown bits in your pan). Finally add the pork back to your pan, along with the freshly chopped parsley, and mix well. Serve the pork scaloppini in a large white dish with the pan sauce spooned over the meat! Serve the pork with some simply prepared stuffed artichokes (they are currently in season) and a glass of New Zealand Sauvignon Blanc (and please don't spend more than $10.00 per bottle)!
Just thought I'd acknowledge the hilarity and deliciousness of the pictured prize pork.
Thanks, David! Swine is fine!
Vince