Pork Scallopine with Dijon-Caper Cream Sauce
These thin-cut boneless pork chops are topped with a quick cream sauce flavored with onion, capers and Dijon-style mustard. The recipe is simple and fast enough for a weeknight meal, but tasty and elegant enough to serve for company. Serve with oven-roasted potatoes and fresh spinach sautéed in butter.
- 4 thin-sliced boneless pork chops (about 3/4 lb)
- 1/2 cup flour
- 1/2 teaspoon onion powder
- Salt and freshly ground black pepper
- 1 egg, lightly beaten
- 1 tablespoon milk
- Vegetable oil
- 1 tablespoon butter
- 1/4 cup onion, finely chopped
- 1/4 cup capers, drained and rinsed
- 1/3 cup chicken broth
- 1-1/2 teaspoons Dijon-style mustard
- 1/3 cup heavy cream
- Trim any excess fat from the pork and pound the chops to a 1/4-inch thickness. Set aside.
- Combine the flour with the onion powder, about 1/2 teaspoon of salt and a few grinds of black pepper. Whisk the egg and milk together in a shallow dish.
- Dip the pork chops, one by one in the egg mixture, then dredge in the flour. Film the bottom of a large skillet with vegetable oil and heat over medium-high heat. Add the pork chops in a single layer and cook until golden brown, 1-1/2 minutes per side. Transfer to a serving plate and cover with foil to keep warm.
- Wipe any crumbs from the skillet and add the butter. Add the onion and cook until soft and translucent, 3 minutes. Add the capers and stir in the chicken broth and Dijon-style mustard. Cook until bubbling and beginning to thicken, 2 minutes.
- Stir in the cream and season to taste with salt and pepper. Cook until smooth and slightly thickened, 1 minute more. Pour over the chops and serve immediately.
It's important not to overcook the pork for this recipe. If your chops pounded nice and thin, it shouldn't take more than 3 minutes total for the pork to cook through, provided the pan is hot enough.