Weeknight Dinner: Pork Scaloppini

KCET's own Cook's Country has a recipe that's simple enough for any weeknight dinner -- which is really something coming from these professional perfectionists! Pair the protein with egg noodles or rice pilaf, and enjoy.

Image courtesy Cook's Country
Image courtesy Cook's Country

Pork Scaloppini
Serves 4
1 large pork tenderloin (about 1 pound), cut into 4 equal pieces and pounded 1/4 inch thick
Salt and pepper
5 tablespoons unsalted butter
2 garlic cloves, minced
3/4 cup low-sodium chicken broth
2 tablespoons lemon juice
1 teaspoon brown sugar
1 tablespoon finely chopped fresh parsley (If you like, substitute tarragon, chives, or basil)

Pat cutlets dry with paper towels and season with salt and pepper. Melt 1 tablespoon butter in large skillet over medium heat. Cook 2 cutlets until golden brown and cooked through, 1 to 2 minutes per side. Transfer to platter and tent with foil. Repeat with additional 1 tablespoon butter and remaining cutlets.

Add garlic and additional 1 tablespoon butter to empty skillet and cook until fragrant, about 30 seconds. Stir in broth, lemon juice, sugar, and any accumulated pork juices and simmer until slightly thickened, about 5 minutes. Off heat, whisk in parsley and remaining butter. Pour sauce over cutlets. Serve.

Eat better by following KCET Food on Facebook, Twitter, and Tumblr.

Story continues below

We are dedicated to providing you with articles like this one. Show your support with a tax-deductible contribution to KCET. After all, public media is meant for the public. It belongs to all of us.

Keep Reading