This is where the hungry come to feed. For mine is a generation that circles the globe and searches for something we haven't tried before. So never refuse an invitation, never resist the unfamiliar, never fail to be polite and never outstay the welcome. Just keep your mind open and suck in the experience. And if it hurts, you know what? It's probably worth it.

Aug 31, 2006

pork scaloppini

last week i had purchased some boneless pork loin chops and was thinking of of what I could make with them. and then came pork scaloppini, with a side of orzetti pasta (cooked in chicken broth). it was quite.. YUM.

¼ cup all-purpose flour
½ tsp. salt
¼ tsp. ground black pepper
4 boneless pork loin chops, cut 3/4 inch thick (about 4 oz. each)
1 Tbsp. olive oil
1 Tbsp. capers
1 Tbsp. chopped green olives
2 cloves garlic, minced
1-½ cups dry white wine
1 Tbsp. grated lemon peel

DIRECTIONS:Combine flour, salt and pepper on sheet of waxed paper. Lightly dredge pork chops in flour mixture, shaking off excess. In a large skillet, heat oil over medium-high heat until hot. Add pork chops and cook on both sides until golden, about 8 minutes. Transfer to a plate, set aside. Drain fat from skillet; add capers, olives and garlic. Cook, stirring over medium heat for 2 minutes. Add wine, lemon peel; bring to a boil. Return pork chops to skillet. Cook over high heat until pork is heated through and sauce is reduced by half, about 8 minutes. ENJOY!


pampers said...

madd tasty looking!!! =)