I gotta tell you, when I was originally putting this together, it was going to be all about the Pork Chops. But then I realized this is a lovely Sunday Supper and all I needed to make it complete was to share a few more recipes. How perfect!
When I first saw this recipe for Scallopini Pork Chops, every bone in my body said this isn’t going to have much flavor. How can it? The seasoning is nothing more than salt and pepper. Sure, you’ve got caramelized lemons, but that’s really more of a “show” than flavor. So a kiss of wine and some butter – how ordinary! Boy, was I wrong! The flavors were perfectly balanced. The only change I made to the original recipe was a double seasoning – the chops themselves, and the flour. That was it.
Most of the time, when taking a new recipe out for a spin, I stick with sides that I’m familiar with, keeps things simple. This was no different, which is why the sides look familiar to you as well – I’ve shared them before. Rather than just give you links to the side dishes, I’ve gone ahead and included them. I don’t know about you, but it makes me crazy if I have to click on links just to get a complete picture.
Scallopini Sunday Supper
Pork Chops Scallopini
Jasmine Rice Pilaf
Pan Seared Asparagus
Pork Chops Scallopini with Roasted Lemons
2 Lemons, divided
4 Pork Loin Chops with bone
Kosher Salt to taste
Black Pepper to taste
Flour as needed
4 tablespoons Butter, divided
2 tablespoons Olive Oil
3/4 cup White Wine
Heat oven to 450 degrees. Line a rimmed baking sheet with parchment paper, set aside. Slice 1 lemon in half, then slice halve of the lemon into thick slices. Slice a second lemon into thick slices, using 1-1/2 of the lemons for roasting, retaining remaining half a lemon to finish the sauce.
Remove the seeds from the sliced lemons. Arrange lemon slices on the prepared pan. Brush slices with olive oil, season with a little salt and pepper. Roast lemon slices in the heated oven for about 15 minutes, until golden and caramelized. Remove and set aside.
Season pork chops with salt and pepper and set aside. Place flour in a shallow baking pan such as a pie tin. Lightly season flour with a little salt and pepper, whisk to blend. Set aside.
Heat a large skillet over medium-high heat. Add 1 tablespoon of butter with 1 tablespoon olive oil to the skillet. Swirl to distribute.
Dust pork chops in flour, then place in the skillet to cook. Let chops brown for about 5 or 6 minutes on one side, then flip and continue to brown the other side. Remove from skillet, place on a platter in the warm oven.
To the now empty skillet, add remaining 3 tablespoons of butter and melt over medium-low heat. Sprinkle the melted butter with 2 tablespoons of flour. Cook for about 2 minutes, stirring constantly. Add wine, bring to a simmer. Whisk until smooth. Squeeze the juice of the remaining half of a lemon into the pan. Whisking constantly, allow sauce to reduce and slightly thicken.
To serve, drizzle pan sauce over the pork chops, top with roasted lemons and serve.
Jasmine Vegetable Rice Pilaf
2 tablespoon vegetable oil
1 small Onion, finely chopped
Sea Salt to taste
Black Pepper to taste
1 teaspoon minced garlic
1 cup Jasmine Rice
1 cup frozen Peas and Carrots mix, thawed
1 1/2 cup Chicken Stock
Heat oil in saucepan over medium heat, add onions salt and pepper, cook 4 minutes, until tender, add garlic and cook another minute.
Add rice, stirring often, cook 3 minutes. Stir in peas and carrot mix. Add chicken broth, bring to boil, reduce heat to medium low, cover, cook 15 minutes, until liquid has adsorbed.
Smoky Pan Seared Asparagus
1 lb Asparagus, trimmed
1 tablespoon Basil Olive Oil
1 tablespoon Butter
1/2 lemon, freshly squeezed juice only
Kosher Salt to taste
White Pepper to taste
Note: If the asparagus has thick spears, trim as you normally would. Place in a microwave safe dish with just a little water and “zap” on high for about 2 or 3 minutes. This will help soften the spears, making the finished asparagus more tender.
Rinse the asparagus and trim off the ends, leaving spears about 8 inches long.
In a large frying pan, heat the olive oil and butter to sizzling. Turn down the heat to medium and add the asparagus.
Using a broad spatula, turn the spears over from time to time until they are browned more or less evenly, about 10-15 minutes depending on the thickness of the asparagus. The spears will remain mainly green, with patches of crispy brown. Check for doneness by tasting a spear. It should be tender but slightly al dente.
Happy Sunday Everyone!!