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Pork Scaloppine
Yields:
6
Total Time:
15 mins
This flavorful stovetop pork dish is super-easy to prepare and ready to eat in 15 minutes. Try it alongside a helping of zucchini fritters.
From Heart of the Artichoke (Workman), by David Tanis.
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Ingredients
- 12 thin slices pork cut from the loin (about 3/8-inch-thick)
- 1/4 tsp. salt
- 1/4 tsp. Black pepper
- 4 Tbsp. olive oil
- 2 Tbsp. roughly chopped parsley
- 2 tsp. lemon zest
- 1 Tbsp. capers
- 2 clove garlic
- 1 tomato
- 3 cups arugula
- Lemon wedges
Directions
- Step 1Season both sides of pork slices with salt and pepper and drizzle with 2 tablespoons olive oil. Heat two cast-iron skillets over medium-high heat. When pans are hot, place 6 slices of pork in each pan and cook until nicely browned, about 2 minutes. Turn and cook for 2 minutes on the other side. Remove the scaloppine to a warm serving platter.
- Step 2Heat 2 tablespoons olive oil over medium heat. Add the parsley, lemon zest, capers, garlic, and tomato, and let sizzle for a bare minute. Spoon the sauce over the scaloppine and top with a handful of arugula. Garnish with lemon wedges.
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