Pork Scaloppini with Olives In Red Wine Sauce
Pork Scaloppini with Olives In Red Wine Sauce

Hey everyone, hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, pork scaloppini with olives in red wine sauce. One of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Pork Scaloppini with Olives In Red Wine Sauce is one of the most popular of current trending foods on earth. It is appreciated by millions every day. It is simple, it is quick, it tastes delicious. Pork Scaloppini with Olives In Red Wine Sauce is something which I’ve loved my entire life. They’re fine and they look wonderful.

To begin with this particular recipe, we must prepare a few components. You can have pork scaloppini with olives in red wine sauce using 11 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Pork Scaloppini with Olives In Red Wine Sauce:
  1. Make ready 5 tbsp capers, drained and patted dry
  2. Get 1/3 cup flour
  3. Make ready 8 each pork scaloppini or thin boneless pork chop
  4. Prepare 1/3 cup extra virgin olive oil
  5. Take 2 each Rosemary sprigs
  6. Prepare 1/2 cup dry red wine
  7. Make ready 1/4 cup fresh lemon juice
  8. Prepare 1/2 tsp salt
  9. Make ready 1/4 tsp freshly ground black pepper or to taste
  10. Get 4 tbsp unsalted butter, cubed
  11. Get 8 oz Kalamata olives drained, pitted, and halved
Steps to make Pork Scaloppini with Olives In Red Wine Sauce:
  1. to fry capers: drain and dry well. in a small deep pan heat vegetable oil until about 400°F. carefully drop capers into oil for about 30 seconds. transfer to clean paper towel and let cool until ready to use. this can be done up to one hour in advance.
  2. Dredge the scaloppini in flour shaking of any excess.
  3. heat olive oil and rosemary in a 12 inch skillet over high heat until oil smokes. add four scaloppini and cook two minutes on one side and thirty seconds on the other. repeat with remaining scaloppini.
  4. when all are fried, return first four to pan and deglaze with red wine and lemon juice. Season with salt and pepper and add olives. Cook for about two minutes. Transfer scaloppini to serving platter.
  5. Add butter to pan juices and cook until sauce reduces and becomes shiny, about two minutes. pour sauce over scaloppini , sprinkle with capers and serve hot.

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