Pork Scallopini Lemon Capers Radicchio (Printable Recipe)
Tender pork, lemon, capers and radicchio combine for a flavorful, weeknight-friendly meal ready in 20 minutes.
# Ingredients You'll Need:
→ Main Components
01 -
1.5 cups (190 g) plain flour
02 -
570 g thin slices boneless pork
→ Seasonings and Aromatics
03 -
2 garlic cloves, chopped up
04 -
Fresh cracked black pepper, use as much as you want
05 -
Salt, as much as you like
→ Sauce and Garnish
06 -
2.5 cups (125 g) radicchio, rough chopped
07 -
Lemon wedges to squeeze over
08 -
2 tablespoons tangy capers
09 -
1 lemon, sliced thin
10 -
1 tablespoon Dijon-style mustard
11 -
1 tablespoon plain butter
12 -
3 tablespoons good olive oil
# Steps to Follow:
01 -
Lay out the pork on four plates. Top them off with big spoonfuls of that warm, lemony mix with radicchio and capers. Toss a few lemon wedges around and dig in while it's hot.
02 -
Mix in the Dijon. Let that bubble for about half a minute or a bit more. Throw in the lemon slices, the capers, and the chopped radicchio. Cook just till the radicchio sort of droops but still has a little bite, roughly 2-3 minutes.
03 -
Pour off any extra oil but leave about a tablespoon in the pan. Drop in the butter and let it melt over medium. Stir in the chopped garlic and let it sizzle for about a minute till it smells good.
04 -
Put your big pan on the stove on medium. Pour in the olive oil and let it get hot. Lay the pork, coated with flour, into the pan in a single layer. Let it cook for just a couple minutes per side till super brown and fully cooked. Move them onto a plate, cover a bit so they stay warm.
05 -
Dry off the pork slices, then shake a good bit of salt and black pepper on each side. Dump the flour into a low bowl. Push each pork piece into the flour and dust off any extra flour.
# Extra Tips:
01 -
Thin pork cooks fast and keeps everything even on the stove.
02 -
If you crowd the pan, the pork won't brown up nicely so give 'em room.