Pork Scaloppine Perugina Recipe

Name: Pork Scaloppine Perugina
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 (4-ounce) boneless center-cut loin pork chops (about 3/4 inch thick); 1/4 cup all-purpose flour; 1/2 teaspoon freshly ground black pepper; 4 teaspoons olive oil, divided; 1 tablespoon capers, rinsed and drained; 2 ounces very thin slices proscuitto, cut into 1/4 inch strips; 2 garlic cloves, minced; 1/2 cup fat-free, less-sodium chicken broth; 1 teaspoon all-purpose flour; 1 1/2 cups dry white wine; 1 1/2 tablespoons grated lemon rind; 1 teaspoon finely chopped fresh sage; 4 canned anchovy fillets, drained, rinsed, and chopped; 4 cups hot cooked fresh fettuccine (1[9-ounce] package)

Servings: persons

4 (4-ounce) boneless center-cut loin pork chops (about 3/4 inch thick)
1/4 cup all-purpose flour
1/2 teaspoon freshly ground black pepper
4 teaspoons olive oil, divided
1 tablespoon capers, rinsed and drained
2 ounces very thin slices proscuitto, cut into 1/4 inch strips
2 garlic cloves, minced
1/2 cup fat-free, less-sodium chicken broth
1 teaspoon all-purpose flour
1 1/2 cups dry white wine
1 1/2 tablespoons grated lemon rind
1 teaspoon finely chopped fresh sage
4 canned anchovy fillets, drained, rinsed, and chopped
4 cups hot cooked fresh fettuccine (1[9-ounce] package)

1
Place each piece of pork between 2 sheets of heavy-duty plastic wrap; pound each piece to 1/2-inch thickness using and meat mallet or rolling pin. Combine 1/4 cup flour and pepper in a shallow dish. Dredge pork in flour mixture; set aside.
2
Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add capers, prosciutto, and garlic; saute 3 minutes. Combine broth and 1 teaspoon flour, stirring well with a whisk. Add broth mixture, wine, rind, sage, and anchovies to pan, and cook 10 minutes, stirring occasionally. Pour sauce into a bowl; keep warm. Wipe pan clean with a paper towel.
3
Heat 1 tablespoon oil in pan over medium-high heat. Add pork to pan; cook 2 minutes on each side or until done. Add sauce to pan; cook 30 seconds or until thoroughly heated, stirring constantly. Remove pork from pan. Add pasta to pan; toss well to coat. Place 1 cup pasta on each of 4 plates; top each serving with one chop.

444

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 4 (4-ounce) boneless center-cut loin pork chops (about 3/4 inch thick), 1/4 cup all-purpose flour, 1/2 teaspoon freshly ground black pepper, 4 teaspoons olive oil, divided, and more.

Yes, Pork Scaloppine Perugina falls under the Soups & Stews 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.

That's it — enjoy your meal!

Pork Scaloppine Perugina

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions