Pork Scallops Piccata

Pork Scallops Piccata is a delicious and easy dish that you can make in less than 30 minutes. It consists of thin slices of pork tenderloin that are coated with flour, pan-fried, and then simmered in a tangy lemon and caper sauce. The sauce is rich and buttery, with a hint of freshness from the parsley. This dish is perfect for a weeknight meal or a special occasion. You can serve it with pasta, rice, or mashed potatoes, and a green salad on the side. Here is how to make Pork Scallops Piccata:

Ingredients:

• 1 pound pork tenderloin, cut into 1/4 inch thick slices
• Salt and pepper, to taste
• 1/4 cup all-purpose flour
• 2 tablespoons vegetable oil
• 1/4 cup dry white wine
• 1/4 cup chicken broth
• 2 tablespoons lemon juice
• 2 tablespoons capers, drained
• 2 tablespoons butter
• 2 tablespoons chopped fresh parsley

Directions:

• Season the pork slices with salt and pepper and dredge them in flour, shaking off any excess.
• Heat the oil in a large skillet over medium-high heat and cook the pork for about 3 minutes per side, or until golden and cooked through. Transfer to a platter and keep warm.
• In the same skillet, add the wine and bring to a boil, scraping up any browned bits from the bottom of the pan. Cook until reduced by half, about 2 minutes.
• Add the chicken broth, lemon juice, and capers and bring to a boil. Cook until slightly thickened, about 2 minutes.
• Stir in the butter and parsley and season with salt and pepper if needed.
• Spoon the sauce over the pork and serve hot.