Pork Scallopini with Caramelized Lemons

Yeah, I know today is National Banana Bread Day. And let’s face it, Pork Scallopini is a long way from Banana Bread. What can I say? The mood just wasn’t there.

When it comes to Scallopini, my absolute favorite has to be Veal Scallopini. I know, baby cows and all that. So please don’t start. I also like lamb – as in Mary had a little lamb – and tiny quail. While lamb (although be it pricy) can be found in the meat counter of most grocery stores in America, veal isn’t nearly always available. And quail – I haven’t found quail in at market in nearly 4 years. Even back then, I had to go to a specialty shop as the regular grocery store don’t carry quail.

What I have found is that if you object to veal be it the calf thing or just the price tag, thin cuts of pork are a close second. Soak the chops in some milk, and you’ll get that same milky flavor to the meat. This Pork Scallopini is sure to please your family and it’s a dish you’ll want to serve to company, too. Enjoy!

Pork Scallopini with Caramelized Lemons
6 thin boneless Pork Chops
1 cup Milk
2 Lemons, divided
Olive Oil as needed
Salt to taste
Lemon Pepper to taste
Garlic Powder to taste
Flour for dredging
2 tablespoons Butter, divided
1 tablespoon Flour
1/2 cup White Wine

Pound pork chops lightly with the meat tenderizer side of a meat mallet. Place in a casserole dish. Pour milk over the chops, let rest in the refrigerator for about an hour.

Heat oven to 450-degrees. Line a small baking sheet with parchment paper. Brush paper with a little olive oil. Slice one of the lemons into thick slices; remove seeds. Place lemon slices the prepared baking sheet. Brush with a little olive oil and sprinkle with salt. Roast in the heated oven 8 to 10 minutes or until lemon caramelizes and are nicely browned.

Season pork chops with salt, lemon pepper and garlic powder. Set seasoned chops aside.

Place some flour in a pie tin. Season flour with additional lemon pepper and garlic powder. Whisk to blend. Set aside.

Heat a large skillet over high heat. Add 1 tablespoon butter and 1 tablespoon olive oil. Swirl the pan to coat.

Remove pork chops from the milk, allowing milk to drip back into the casserole dish. Discard milk. Dredge pork chops in the seasoned flour, place in the skillet. Brown pork chops on each side for about 2 minutes. Remove from skillet, keep warm.

To the now empty skillet add the remaining tablespoon butter. Swirl in remaining tablespoon of flour. Add the white wine and juice from the remaining lemon. Whisk until smooth. Nestle pork chops in the sauce. Top with caramelized lemons, let simmer on low for about 15 minutes.

To serve, transfer chops and lemons to a serving platter. Drizzle pan drippings over the chops. Serve and enjoy.

Awesome with green beans and a side of Rice Pilaf.