Easiest Way to Make Quick Pork Scaloppini with Olives In Red Wine Sauce

Hello everybody, it is me again, Dan, welcome to my recipe site. Today, I'm gonna show you how to prepare a distinctive dish, How to Prepare Homemade Pork Scaloppini with Olives In Red Wine Sauce. One of my favorites. This time, I'm gonna make it a bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Pork Scaloppini with Olives In Red Wine Sauce, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Pork Scaloppini with Olives In Red Wine Sauce delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Pork Scaloppini with Olives In Red Wine Sauce is 8 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this recipe, we have to first prepare a few ingredients. You can cook Pork Scaloppini with Olives In Red Wine Sauce using 11 ingredients and 5 steps. Here is how you can achieve that.

Ingredients and spices that need to be Take to make Pork Scaloppini with Olives In Red Wine Sauce:

1. 5 tbsp capers, drained and patted dry
2. 1/3 cup flour
3. 8 each pork scaloppini or thin boneless pork chop
4. 1/3 cup extra virgin olive oil
5. 2 each Rosemary sprigs
6. 1/2 cup dry red wine
7. 1/4 cup fresh lemon juice
8. 1/2 tsp salt
9. 1/4 tsp freshly ground black pepper or to taste
10. 4 tbsp unsalted butter, cubed
11. 8 oz Kalamata olives drained, pitted, and halved

Instructions to make 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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