Thinly pounded pork chops, breaded and pan fried then drizzled with a tangy lemon caper sauce. An easy and delicious weeknight meal!
Pork is a versatile protein as it easily adapts to marinades and sauces and it can be paired with all sorts of side dishes. It can also be cooked in a number of ways which makes it a great choice for weeknight cooking.
Pounding the pork thin makes it cook evenly and quickly and breading it gives it a delicious flavorful buttery crust. Frying it up in butter and olive oil creates the base for the most flavorful pan sauce. Add some capers and lemon and you have an easy and delicious weeknight meal.
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How to Make Pork Scallopini with Lemon Caper Sauce
This flavorful dinner of tender pork chops pounded, breaded, and pan fried is complimented by a tangy delicious pan sauce.
The flavors are great together and the entire recipe takes about 30 minutes – perfect as the star of a weeknight meal!
Fold a large piece of plastic wrap in half. Taking the pork chops one at a time, cover each chop with the plastic wrap it and pound with a meat mallet until about 1/4 inch thick.
Remove to a plate.
Season the pounded pork chops generously with salt and pepper.
Set out three shallow bowls. Place the flour into the first bowl. Mix together the lightly beaten egg and the milk in the second bowl. Place the Panko breadcrumbs into the third.
Prepare the pork chops by first dredging each chop in the flour. Shake off the excess and then dip into the egg and milk mixture so that both sides are coated. Finally, push each chop into the Panko so it sticks to both sides. Set aside.
Add 3 tablespoons of olive oil and 4 tablespoons of butter to a cast iron or heavy-bottomed skillet and heat over medium heat.
Once the butter has melted, add half of the breaded chops.
Cook until crispy and golden brown, about 3 minutes per side.
Remove to paper towel-lined plate and cover with foil.
Repeat the process on the remaining pork chops and set aside.
To the now empty skillet add the capers and melt the remaining 2 tbsp of butter, using a whisk to scrape up the browned bits from the bottom.
Sprinkle 2 tablespoons of flour over the melted butter and whisk until incorporated.
Add the wine and the chicken broth and bring to a boil. Simmer, whisking constantly, until the sauce begins to thicken, about 2 minutes.
Finish the sauce with by squeezing the lemon half into the sauce (or adding lemon juice) and adding salt and pepper to taste.
Plate the pork chops and spoon the lemon caper sauce over them just before serving. Enjoy!
Other Weeknight Recipes You May Like:
Weeknight Pineapple Shrimp and Rice Bake – Flavorful pineapple chunks and tender shrimp on a bed of fluffy rice, drizzled with a quick and easy sweet island sauce.
Weeknight Pasta Primavera – tender pasta and crisp, fresh veggies in a rich, creamy garlic sauce for a deliciously satisfying family dinner.
Easy Instant Pot Mongolian Beef – This is a delicious take on traditional Mongolian Beef that takes a fraction of the time and has delicious results!
Spaghetti Pie – With Italian sausage and spinach hidden inside this is an unexpectedly good (and super easy!) weeknight creation that the entire family will love.
Weeknight Shrimp Portofino – A light pasta dish featuring shrimp and marinated artichokes, perfect weeknight fare.
Simple Weeknight Meatloaf – Simple and easy comfort food that is a throwback to childhood and a piece of cake to throw together on a weeknight. You can make it the night before and just pop it in the oven too!
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Pork Scallopini with Lemon Caper Sauce
Thinly pounded pork chops, breaded and pan fried then drizzled with a tangy lemon caper sauce. An easy and delicious weeknight meal!
5 from 2 votes
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Prep Time 10 minutes mins
Cook Time 20 minutes mins
Course Dinner, Main Course, Meal Ideas
Cuisine American
Servings 4
Ingredients
Pork Chops
- 6-8 thin boneless pork chops
- salt and pepper to taste
- 1/2 cup milk
- 1 large egg lightly beaten
- 3/4 cup flour
- 1 1/2 cups Panko breadcrumbs
Lemon Caper Sauce
- 3 tbsp olive oil
- 6 tbsp butter divided
- 1 tbsp capers, drained
- 2 tbsp flour
- 1 cup white wine
- 1/2 cup chicken broth
- 1/2 lemon about 1 1/2 tbsp
Instructions
Fold a large piece of plastic wrap in half. Taking the pork chops one at a time, cover each chop with the plastic wrap it and pound with a meat mallet until about 1/4 inch thick. Remove to a plate.
Season the pounded pork chops generously with salt and pepper.
Set out three shallow bowls. Place the flour into the first bowl. Mix together the lightly beaten egg and the milk in the second bowl. Place the Panko breadcrumbs into the third.
Prepare the pork chops by first dredging each chop in the flour. Shake off the excess and then dip into the egg and milk mixture so that both sides are coated. Finally, push each chop into the Panko so it sticks to both sides. Set aside.
Add 3 tablespoons of olive oil and 4 tablespoons of butter to a cast iron or heavy-bottomed skillet and heat over medium heat.
Once the butter has melted, add half of the breaded chops and cook until crispy and golden brown, about 3 minutes per side.
Remove to paper towel-lined plate and cover with foil. Repeat the process on the remaining pork chops and set aside.
To the now empty skillet add the capers and melt the remaining 2 tbsp of butter., using a whisk to scrape up the browned bits from the bottom.
Sprinkle 2 tablespoons of flour over the melted butter and whisk until incorporated.
Add the wine and the chicken broth and bring to a boil. Simmer, whisking constantly, until the sauce begins to thicken, about 2 minutes.
Finish the sauce with by squeezing the lemon half into the sauce (or adding lemon juice) and adding salt and pepper to taste.
Plate the pork chops and spoon the lemon caper sauce over them just before serving. Enjoy!
Keyword capers, Dinner, Lemon, meal ideas, Pan Sauce, Pork, Pork Chops
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Michelle Mundy As a busy working mom with kids on the go, I know how important it is to be able to make simple and delicious meals using everyday ingredients. The recipes shared here are family friendly with easy to understand step by step instructions. Tried and true, from our family to yours. Welcome to The Recipe Bandit! Click here to read more about me.
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