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

Hello everybody, it’s Louise, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, pork scaloppini with olives in red wine sauce. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.

Pork Scaloppini with Olives In Red Wine Sauce is one of the most well liked of current trending foods in the world. It’s enjoyed by millions daily. It is easy, it’s fast, it tastes yummy. They are nice and they look wonderful. Pork Scaloppini with Olives In Red Wine Sauce is something that I’ve loved my entire life.

To get started with this particular recipe, we have to 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 can achieve that.

The ingredients needed to make Pork Scaloppini with Olives In Red Wine Sauce:
  1. Make ready 5 tbsp capers, drained and patted dry
  2. Take 1/3 cup flour
  3. Take 8 each pork scaloppini or thin boneless pork chop
  4. Make ready 1/3 cup extra virgin olive oil
  5. Make ready 2 each Rosemary sprigs
  6. Get 1/2 cup dry red wine
  7. Take 1/4 cup fresh lemon juice
  8. Take 1/2 tsp salt
  9. Get 1/4 tsp freshly ground black pepper or to taste
  10. Take 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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