Sunday, March 07, 2010

Sauteed Pork Scallops with Scallions and Capers

This is another delicious Marcella Hazan recipe. This is a very quick and easy.  I like to serve this with crunchy french bread and a simple vegetable like broccoli or green beans,
but it is also delicious with a  risotto if you really feel like spending some time cooking.

15 scallions, washed well & sliced in 1/2 inch pieces
1 1/2 tbls capers, drained if packed in vinegar; rinsed & drained if packed in salt, chopped if big
1 lb sliced boneless top pork loin chops
2 tbl veg oil
2 tbl butter
Flour, spread on a plate
Salt, black pepper

Using a meat pounder, pound the pork to about 1/3 inch thick.

Put the oil & 1 tbl butter in a 12 inch skillet & turn on the heat to high.

Flour the pork and brown in the hot oil on both sides, transferring them to a warm plate as you cook them.
Turn the heat down to medium low and add the green onion, salt & pepper to the skillet and cover the pan.
Cook stirring from time to time, until the scallions are very,very soft, about 20 minutes.
Uncover the pan & stir in the chopped capers.
Add the remaining tbl of butter & return the meat to the pan.  Sprinkle with salt & pepper & turn the meat over once or twice.  Cook until reheated, but no longer or the pork will get tough.  Serve immediately.

You can do everything up to reheating the pork several hours in advance.  Reheat the scallions and capers thoroughly before proceeding.

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