Dinner Tonight: Pork Scaloppine With Lemon, Capers, And Chopped Arugula Recipe – a delicious recipe with thin slices pork loin, salt, olive oil, fresh parsley, lemon zest, capers. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
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.
2
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.
3
Add a handful of the chopped arugula. Serve the pork with lemon wedges.
1010
kcal
Calories
65
g
Fat
20
g
Carbs
85
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 12 thin slices pork loin (about 3/8-inch-thick), salt and pepper, 6 tablespoons olive oil, divided, 2 tablespoons fresh parsley, chopped, and more.
Yes, Dinner Tonight: Pork Scaloppine With Lemon, Capers, And Chopped Arugula Recipe falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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