PORK SCALOPPINE
Butter, white wine, capers, and fresh rosemary and sage make an unbelievable pan sauce for tender pork loin in this traditional Roman dish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 40m
Number Of Ingredients 10
Steps:
- Pound pork slices to 3/8 inch thick, season with salt and pepper, and dredge in flour, shaking off excess. Transfer to a wire rack, and let stand 10 minutes.
- Heat 1 tablespoon oil in a large saute pan over medium-high heat, and then add 1 tablespoon butter and melt, swirling to coat bottom of pan. Add 3 pork slices in a single layer and cook, flipping once, until both sides are golden brown and pork is cooked through, about 4 minutes total. Transfer to a serving platter and loosely cover with foil. Repeat.
- Add capers and herbs and cook over medium-high heat, stirring, just until fragrant, less than 30 seconds. Add wine and cook until reduced by half. Stir in remaining tablespoon butter and pour sauce over pork. Add arugula to platter and drizzle with oil.
30 MINUTE EASY PORK CHOPS " SCALOPPINE"
Not true Italian cooking, but adapted from a friend's grandmother's recipe. Quick and easy version perfect for when you don't have a lot of time to get dinner on the table.
Provided by MommySakura
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a 2 quart or larger saute pan, brown pork chops over medium to medium-high heat in olive oil (5 - 7 minutes).
- Add green and red onions and saute until soft (5 minutes).
- Add garlic and spices, saute another minute.
- Add water and tomatoes.
- Bring to a boil then add the wine.
- Simmer for 15 minutes.
- Serve over your favorite pasta.
- One pan meal version: Cut pork chops into bite-sized pieces prior to browning, increase water to 3/4 cup, simmer for 13 minutes, increase heat to high to bring back to quick boil and add 6 - 8 oz medium egg noodles to pan. Reduce heat slightly and boil for 5 - 7 minutes. Serve.
Nutrition Facts : Calories 394.1, Fat 18.7, SaturatedFat 5.1, Cholesterol 114, Sodium 90.8, Carbohydrate 6.5, Fiber 1.3, Sugar 3.2, Protein 37.7
SPEEDY PORK SCALOPPINI
Provided by Ree Drummond : Food Network
Categories main-dish
Time 16m
Yield 4 servings
Number Of Ingredients 16
Steps:
- For the chops: Heat a heavy-bottomed skillet over medium heat. Season the pork chops with salt and pepper. Set aside.
- Mix together the milk and eggs in a shallow dish. Place a heaping 1/2 cup of flour onto a plate, add a pinch of salt and pepper and mix through. Add the panko to another plate and season with a pinch of salt and pepper.
- Bread the pork by dredging each chop first in the seasoned flour, shaking off the excess. Next, transfer to the egg/milk mixture, coating both sides. Then, cover with the seasoned panko. Set aside.
- Add the oil and 3 tablespoons of the butter to the skillet. Add the breaded chops and cook until golden and crisp, 2 to 2 1/2 minutes per side. Remove to paper towel-lined plate.
- Without cleaning the skillet, carefully add the capers and remaining 3 tablespoons butter, allowing the butter to melt. Sprinkle the remaining 2 tablespoons of flour over the melted butter and cook, stirring, for 30 seconds. Add the wine and stock and bring to a boil. Simmer until the sauce begins to thicken, about 2 minutes. Add 1 tablespoon of the lemon juice (or more to taste) and adjust the seasoning.
- For serving: Place the arugula on a platter and drizzle with the lemon juice. Shingle the pork chops on top. Drizzle the sauce over the pork chops and finish with the shaved Parmesan and parsley. Serve with the remaining lemon wedges and any extra sauce on the side.
OLIVE OIL POPCORN
Provided by Daphne Brogdon
Time 10m
Yield 4 servings
Number Of Ingredients 3
Steps:
- Heat 2 to 3 tablespoons of the olive oil in a large pot over medium heat. Add the popcorn kernels, cover the pot, and cook until popped, shaking the pot occasionally, 4 to 5 minutes. Turn off the heat and drizzle the popcorn with the remaining olive oil while stirring. Season with salt and then give one final stir. Transfer to a serving bowl.
PORK SCALOPPINE WITH MUSHROOMS AND MARSALA
Steps:
- Trim the pork loin, leaving only a thin layer of fat, and cut it crosswise into twelve equal slices. Using a meat mallet (or other heavy implement), flatten and spread the slices into scaloppine about 1/4 inch thick. Season lightly on both sides with salt and freshly ground pepper. Dredge the scaloppine in the flour, coating both sides, and shake off the excess.
- Meanwhile, put 4 tablespoons of the olive oil and 2 tablespoons of the butter in the skillet, set over medium-high heat. When the butter begins to bubble, lay four or more scaloppine in the skillet-as many as can lie flat without crowding-and let them sizzle in place until the underside is opaque and tinged with brown, about 3 minutes. Flip them over and color the second side for a couple of minutes; then lift out the slices, let the fat drain off, and put them on a platter. Add a bit more olive oil and/or butter to the skillet if it seems dry, and fry the rest of the scaloppine in the same way.
- When all of the pork is browned, pour off the frying oil but leave any crusty caramelization in the skillet. Put in the remaining 2 tablespoons of olive oil and 3 tablespoons of butter, and return to medium-high heat. When the butter is foaming, drop in the shallots and sage leaves, and cook, stirring, for a minute. Scatter the sliced mushrooms in the pan, season with 1/2 teaspoon salt, and stir continuously as the mushrooms sizzle and start to release their juices. Cook, tossing and stirring, until the moisture has evaporated and the mushroom slices are shrunken, soft, and caramelized, 6 minutes or more.
- Pour in the Marsala, raise the heat, and stir until it boils. Let the wine bubble and reduce for a minute or two, then stir in the stock. Bring to a boil, and cook at a gentle bubbling pace until the sauce is slightly viscous but loose, about 5 minutes. Season to taste with salt and freshly ground pepper.
- One by one, slide the scaloppine into the simmering sauce, and pour in any juices accumulated on the platter. Shake the pan, spoon sauce over the scaloppine, and flip them over once or twice, until they are heated through and glistening with sauce on both sides. If the sauce is too dense to coat all the meat, loosen it with a bit of stock. Turn off the heat, sprinkle the parsley all over, and serve.
PORK IN OLIVE OIL MARINADE
A light Mediterranean meal that is prepared in no time. Serve with French bread.
Provided by Marlies Monika
Categories Pork Tenderloin
Time 25m
Yield 4
Number Of Ingredients 10
Steps:
- Heat 2 tablespoons olive oil in a large heavy skillet over high heat. Saute pork until evenly browned, and fully cooked. Transfer to a bowl, and sprinkle with cilantro and garlic; keep warm.
- In a small bowl, combine 3 tablespoons olive oil, vinegar and port. Season with salt, black pepper, and cayenne. Whisk until consistency is creamy. Stir into cooked pork, and serve immediately.
Nutrition Facts : Calories 311.5 calories, Carbohydrate 2 g, Cholesterol 73.6 mg, Fat 20.9 g, Fiber 0.2 g, Protein 26.5 g, SaturatedFat 3.7 g, Sodium 59.7 mg, Sugar 0.1 g
PORK SCALLOPINI WITH MUSHROOMS
This is a great at-home date night recipe. I use reduced-sodium chicken broth because I add salt to season the meat and mushrooms. -Lana Dramstad, Havre, Montana
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Pound pork slices with a meat mallet to 1/2-in. thickness; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. In a large skillet, heat 1 tablespoon butter over medium-high heat. Add pork in batches; cook 2-3 minutes on each side or until pork is golden brown, using 1 tablespoon butter as needed. Remove; keep warm., In same pan, heat remaining butter over medium heat. Add mushrooms, celery, and remaining salt and pepper; cook and stir 6-8 minutes or until tender. Add broth, stirring to loosen browned bits from pan. Bring to a boil; cook 5-6 minutes or until liquid is reduced to 2/3 cup., Return pork to pan. Stir in cream and 2 tablespoons parsley; heat through. Serve with noodles; sprinkle with remaining parsley.
Nutrition Facts : Calories 323 calories, Fat 23g fat (13g saturated fat), Cholesterol 117mg cholesterol, Sodium 895mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 26g protein.
PORK SCALOPPINE WITH HERBED NOODLES
Categories Pasta Sauté Quick & Easy Dinner Pork Tenderloin Fortified Wine Tarragon Chive Capers Gourmet Sugar Conscious Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Gently pound each piece of pork between 2 sheets of plastic wrap to 1/4-inch thickness with flat side of a meat pounder or a rolling pin. Pat dry and season with salt and pepper.
- Heat 1 1/2 tablespoons butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then, without crowding, sauté half of pork, turning over once, until golden brown, about 4 minutes total. Transfer with tongs to a plate and keep warm, covered. Sauté remaining pork with 1 1/2 tablespoons butter in same manner. Reserve skillet with fat.
- While meat is sautéing, cook noodles in a large pot of boiling salted water until just tender, then drain in a colander. Return to pot and toss with remaining 2 tablespoons butter, herbs, and salt and pepper to taste.
- Add vermouth and capers to skillet and deglaze by boiling, scraping up brown bits. Continue to boil until sauce is slightly thickened, about 1 minute.
- Divide noodles among 4 plates and top with pork. Spoon sauce over pork.
PORK SCALOPPINE WITH MUSHROOMS
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 9
Steps:
- Preheat oven to 200 degrees. Place meat between two pieces of plastic wrap, and lightly pound until 1/3 inch thick. Season both sides of pork with salt and pepper.
- In a large skillet, heat 1 tablespoon of butter over medium-high heat. Working in batches, add pork, and cook until browned, about 2 minutes per side. Transfer to a platter, and keep warm in the oven. Add more butter to skillet as needed. Reduce heat to medium if the pan begins to smoke, or if the browned bits on the bottom of the pan begin to burn.
- Reduce heat to medium, and add 2 tablespoons butter to the skillet. When melted, add mushrooms and celery. Season with salt and pepper. Cook, stirring occasionally, until pan is dry and mushrooms are beginning to brown, about 5 minutes.
- Add stock, and cook, scraping up browned bits from bottom of skillet with a wooden spoon. Continue to cook until sauce is reduced and thickened, 3 to 4 minutes. Stir in cream and parsley. Taste, and adjust for seasoning. Pour sauce over pork, and serve immediately.
PORK SCALLOPPINI WITH GREEN OLIVES, TOMATO AND WHITE WINE
Make and share this Pork Scalloppini With Green Olives, Tomato And White Wine recipe from Food.com.
Provided by skat5762
Categories Pork
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Lay the pork in a single layer on a plate and sprinkle one side with the half of the flour, turn the pork over and repeat with the remaining flour.
- Heat the olive oil in a heavy skillet over high heat.
- When the oil is very hot and just begins to smoke, add the pork very carefully.
- Cook the pork on one side until in begins to caramelize then turn it over.
- Sprinkle the garlic, shallots and rosemary around the pork in the pan and sauté for an additional minute.
- Add the salt, pepper, green olives, tomatoes and white wine; Bring the liquid to a boil, then lower it to a simmer.
- Cook the pork for approximately 5 minutes, or until the liquid has reduced by half and thickened slightly.
ONE-POT PORK WITH ORANGE, OLIVES & BAY
A Provençal-style pork casserole with vibrant citrus flavours, sweet shallots, new potatoes and sundried tomatoes
Provided by Jane Hornby
Categories Dinner, Main course
Time 3h15m
Number Of Ingredients 14
Steps:
- Heat 1 tbsp of the sundried tomato oil in a large, flameproof casserole dish. Toss the pork in the flour, tap off any excess, then brown it in 2 batches, transferring to a large bowl once golden and crusted. Use a splash more oil for the second batch if needed.
- Tip 1 tbsp oil, shallots, onion, bay leaves and thyme into the pan and fry for 5 mins until golden here and there. Stir in the garlic and sundried tomatoes, cook for 1 min more, then tip onto the pork.
- Splash the wine and orange juice into the dish, add the orange zest and boil hard for 5 mins. Add the meat and onions back in.
- When ready to cook, heat oven to 160C/140C fan/gas 3. Stir the stock, canned tomatoes, potatoes and olives into the casserole, then bring to a simmer. Prod the potatoes as far under the surface of the liquid as you can. Cover, leaving a slight gap to one side, then cook in the oven for 2½ hrs, or until the meat is tender enough to cut with a spoon. Spoon away any excess fat and let the stew rest for a few mins before ladling into shallow bowls.
Nutrition Facts : Calories 670 calories, Fat 36 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 9 grams sugar, Fiber 7 grams fiber, Protein 37 grams protein, Sodium 1.2 milligram of sodium
More about "oliveporkscaloppine recipes"
25 MINUTES - POPPOP COOKS - QUICK AND EASY RECIPES …
From poppopcooks.com
5/5 (1)Total Time 25 minsCategory Main CourseCalories 478 per serving
- First let's cut up the lemon(s) and chop up the garlic, or, use the pre-cut garlic in a jar. Put a Skillet on at medium high and add the olive oil and the butter. In a shallow bowl mix together the flour, salt and pepper. Dredge the pork chops in the flour mixture and put them in the skillet leaving a little space between them. Cook them in batches if necessary.
- Give them just about a minute to a minute and a half per side depending on the thickness. These are pretty thin so I just went with a minute. When they are done remove them to a dish that will catch the drippings and set it on and idle burner on the stove to keep warm. Put the rest of the butter in the pan and then add the garlic, lemon and parsley.
- Stir it up with a wooden spoon scraping the bottom to get any bits from the pork chops into the mix. After just about a minute put the white wine or - chicken stock - in the skillet and as soon as it starts to heat up to a simmer put the pork chops back in. You can put them all in just move them around letting the liquid get in between them. When the liquid has reduced and thickened a little serve your Pork Scallopini in Lemon Butter Sauce. Top off the meat and the pasta with the sauce and lemons from the pan plus some grated parmesan cheese. Bon Appetito!!
10 BEST PORK SCALLOPINI RECIPES | YUMMLY
From yummly.com
PORK SCALLOPINI WITH CAPERS, LEMON & BUTTER - INSPIRATION …
From inspirationkitchen.com
Reviews 13Estimated Reading Time 3 mins
- In a large skillet, heat the olive oil over medium heat. Cook the pork 2-3 minutes on each side or until golden and transfer to a warm plate and place in oven to keep warm.
20 RECIPES THAT USE A CAN OF BLACK OLIVES | ALLRECIPES
From allrecipes.com
PORK SCALLOPINI WITH BACON CAPER JUS | DJ FOODIE
From djfoodie.com
CHICKEN SCALLOPINI OVER PENNE AND TOMATO SAUCE - CTV
From more.ctv.ca
PORK SCALLOPINI - RECIPES | GO BOLD WITH BUTTER
From goboldwithbutter.com
PORK SCALLOPINI - HUNGRY EVERYDAY
From hungryeveryday.com
SCALOPPINE OF PORK PICCATA - SARAHBAKES
From goodfoodandwords.com
LEMON PORK SCALOPPINE RECIPE | MYRECIPES
From myrecipes.com
LEMONY PORK SCALLOPINI - CHATELAINE
From chatelaine.com
30 MINUTE PORK SCALLOPINI WITH LEMONS AND CAPERS - FOODIECRUSH
From foodiecrush.com
10 BEST PORK CHOPS OLIVE OIL GARLIC RECIPES | YUMMLY
From yummly.com
RECIPES – OSTEOPOROSIS CANADA
From osteoporosis.ca
LEMON ROSEMARY PORK SCALOPPINI - JORDAN'S EASY ENTERTAINING
From jordanseasyentertaining.com
55 EASY PORK CHOP DINNER IDEAS - TASTE OF HOME: FIND RECIPES ...
From tasteofhome.com
PORK SCALOPPINE WITH WILD MUSHROOMS | LINDA'S ITALIAN TABLE
From lindasitaliantable.com
PORK SCALOPPINE RECIPE | MYRECIPES
From myrecipes.com
PORK SCALOPPINE WITH CABBAGE RECIPE - KEN VEDRINSKI | FOOD & WINE
From foodandwine.com
OLIVE BRINE-MARINATED PORK WITH ROASTED OLIVES AND BEANS RECIPE
From foodandwine.com
THE SPICY OLIVE’S PORK SCALLOPINI AND SPAGHETTI SQUASH
From thespicyolive.com
EASY SCALLOPINI RECIPES - THERESCIPES.INFO
From therecipes.info
PORK SCALOPPINI | COOK'S COUNTRY - QUICK RECIPES
From cookscountry.com
PORK SCALOPPINE | MRFOOD.COM
From mrfood.com
PORK SCALLOPINI WITH CREAMY LEMON SAUCE - DINNER AT THE ZOO
From dinneratthezoo.com
ITALIAN BREADED PORK SCALLOPINI WITH LEMONS AND CAPERS
From italianbellavita.com
PORK CUTLETS WITH OLIVES AND CAPERS RECIPE | WE ARE NOT MARTHA
From wearenotmartha.com
SHEET PAN OLIVE PORK CHOPS | LINDSAY - OLIVE RECIPES
From ilovelindsay.com
RECIPE: PORK SCALOPPINI WITH BUTTER AND LEMON - FOOD NEWS
From foodnewsnews.com
PORK CUTLETS WITH SPANISH OLIVE SAUCE - SARA MOULTON
From saramoulton.com
PORK SCALOPPINI IN WHITE WINE SAUCE RECIPE | EATINGWELL
From eatingwell.com
PORK WITH PRUNES, OLIVES AND CAPERS - BEWITCHING KITCHEN
From bewitchingkitchen.com
EASY BRAISED PORK CHOP RECIPE WITH TOMATOES & OLIVES
From cookincanuck.com
BALSAMIC PORK SCALLOPINI OVER CREAMY NOODLES - JO COOKS
From jocooks.com
COPYCAT OLIVE GARDEN PORK FILETTINO RECIPE | CDKITCHEN.COM
From cdkitchen.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love