Pork Scallopini, with sage, black pepper, and apples

Pork Scallopini, with sage, black pepper, and apples

Cookbook:  Dinner, Changing the Game by Melissa Clark

First, please buy this cookbook.  You won’t be sorry as the recipes are easy and delicious!  I’m not a big pork eater but if any recipe was going to convert me to one, this would be it!  Enjoy!

Pork Scallopini

October 18, 2018
: 4
: 45 min
: Easy


  • 6 pork cutlets (4 oz each), pounded to 1/4 inch thickness
  • Salt and freshly ground black pepper
  • 3 tablespoons unsalted butter
  • 2 large apples, Granny Smith or Rome, cored and cut into thick wedges
  • Large pinch of sugar
  • Large pinch of ground cinnamon
  • 1 tablespoon cider vinegar
  • 3 tablespoons extra-virgin olive oil
  • 6 garlic cloves, smashed and peeled
  • 4 small oil-packed anchovy fillet (optional)
  • 16 fresh sage leaves
  • Step 1 Season the pork with salt and pepper
  • Step 2 Melt the butter in large skillet over medium heat, add the apples, sugar, cinnamon, and 3/4 teaspoon black pepper. Cook stirring occasionally, until the apples are tender, 5 to 7 minutes. Add the vinegar and cook for 1 minute more. Transfer apples to a plate
  • Step 3 Return the skillet to the heat and add 1 1/2 tablespoons of the olive oil. Stir in 3 garlic cloves, anchovies, half of the sage leaves and cook for 15 seconds. Add pork cutlets to the skillet and cook until they are well browned, 1 to 2 minutes per side. Add some water to the skillet to help scrape up any browned bits from the bottom
  • Step 4 Transfer to serving plate and top the cutlets with the apples and pan sauce and serve


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