Sometimes it's fun to revisit an old classic, especially one that you haven't cooked for years and years. That's basically the story of pork scaloppine and me. It's a dish I thought I liked, but didn't really have any proof to back up. Surely, the quick sauce of capers, lemon, and garlic would make anything taste good. It's not like I was worried about the outcome.
But I was genuinely surprised how quickly and easily this recipe from David Tanis's The Heart of the Artichoke came together.
To speed up the process, the recipe advises cooking the pork in two separate pans; I'd have to agree, as the last thing you want are those thin slices of pork to cool while you cook the next batch. Plus, you need some time to make the sauce. It doesn't look much like a sauce; it's barely even there. But you'll taste it: concentrated and vibrant, it coats the pork pieces, lending them a briny and acidic punch.
- Yield:4 people
- Active time: 30 minutes
- Total time:30 minutes
- 12 thin slices pork loin (about 3/8-inch-thick)
- salt and pepper
- 6 tablespoons olive oil, divided
- 2 tablespoons fresh parsley, chopped
- 2 teaspoons grated lemon zest
- 1 tablespoon capers, chopped
- 2 garlic cloves, minced
- 1/2 pound arugula, chopped
- 1 lemon, cut into four wedges
Season all of the slices of pork with salt and pepper. Set two large skillets over medium-high heat and pour two tablespoons of the oil into each. When shimmering, add six of the pork slices to each. Cook until the slices are browned on the bottom, one to two minutes. Flip, and brown on the other side, another one to two minutes. Transfer the cooked pork slices to a warm serving platter. Turn off the heat on both pans.
After 30 seconds or so, turn the heat to medium for one of the pans. Pour in the remaining two tablespoons of oil. When shimmering, add the parsley, lemon zest, capers, and garlic. Stir with a wooden spoon, dislodging any browned bits from the bottom of the pan. Cook until everything is very fragrant, about one minute. Pour this sauce over the pork slices on the platter.
Add a handful of the chopped arugula. Serve the pork with lemon wedges.