Pork Scallopini with Lemon Caper Sauce

Instructions

1. Pound the pork. Place pork chops between plastic wrap. Pound to 5mm (¼ inch) thickness using a meat mallet or heavy pan. Season with salt and pepper.

2. Sear the pork. Heat olive oil and half the butter in a large skillet over medium-high heat. Cook pork in batches, about 2 minutes per side until golden. Transfer to a plate and tent with foil.

3. Build the sauce. In the same pan, add garlic and cook 30 seconds. Add wine and scrape up browned bits. Let reduce by half.

4. Finish the sauce. Add broth, lemon juice, and capers. Simmer for 2 minutes. Remove from heat and stir in remaining butter until glossy.

5. Serve. Plate the pork, spoon sauce over generously, and garnish with parsley.

Why Pound the Meat?

• Cooks faster and more evenly
• More surface area for browning = more flavour
• Breaks down fibres = more tender

Serving Suggestions

• Over zucchini noodles
• With roasted asparagus
• Alongside cauliflower mash
• With a simple green salad

Notes

• Chicken breast works the same way (chicken piccata)
• Use broth instead of wine if preferred
• Cherry tomatoes are a nice addition—add when you add the capers

Source

Adapted from Ruled.Me. Our version skips the tomatoes for a cleaner keto option.