Submitted by Mike Casey
Prep Time 15 minutes
Cook time 15-20 minutes
Serves 4-6
Ingredients:
- 3-inch section of Pork Loin OR (3) 1-inch boneless pork loin chops
- 1 cup all-purpose flour
- 1 tsp dried oregano
- 1 tsp dried basil
- ½ tsp Kosher Salt
- ½ tsp fresh ground Pepper
- ½ tsp Cajun seasoning (e.g., Emeril’s essence or Zataran’s Cajun seasoning)
- 3-4 tbsp extra virgin olive oil
- 1 cup chicken broth
- 1 cup dry white wine (chardonnay works best)
- Juice of 1 lemon
- 1-3 Tbsp capers (depending on preference)
- ½ cup grated parmesan cheese
Preparation:
Cut pork loin into ¼ inch pork “scaloppini’s,” removing excess fat. Pound scaloppini’s flat with a meat tenderizer mallet and set aside.
Mix flour, salt, pepper, basil, oregano and Cajun seasoning in a 1-gallon re-sealable bag. Place the pork scaloppini’s (3-4 at a time) in the bag and coat thoroughly with the flour mixture. Remove from the bag and place on a section of wax paper.
Place 3-4 Tbsp of extra virgin olive oil in a 12-inch (or larger) frying pan on medium-high heat. Once the oil is hot (shimmering), place scaloppini’s (4 at a time) into the oil and brown 1-2 minutes on each side, then place on paper towels to absorb excess oil. If necessary, replenish olive oil as needed between batches of scaloppini.
Once the scaloppini are all browned, drain excess oil, retaining brown bits in the bottom of the pan. With heat still on medium-high, add wine to the frying pan to deglaze, followed shortly after by the chicken broth and, finally, the lemon juice. Reduce heat to low and simmer sauce for another 5 minutes.
Place the scaloppini’s in a 9×13” Pyrex baking dish. You may have to overlap the scaloppini’s a bit, but be certain to allow as much of the surface of the scaloppini’s to show. Sprinkle the scaloppini’s with the parmesan cheese, then spoon the (drained) capers evenly over the pork.
After the sauce has simmered for at least 5 minutes, add additional salt and pepper to taste, then pour the sauce evenly over the scaloppini in the Pyrex bowl. You can cover and set aside the dish at this point (for up to an hour) until you are 5-10 minutes from serving the meal.
When you are almost ready to serve, place the Pyrex dish, uncovered, on the top shelf of the oven and broil on high for 3-4 minutes, or until the cheese is thoroughly melted and just starting to brown. Remove and serve immediately.
