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
Ingredients
- 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
Directions
- 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
