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We hope you got benefit from reading it, now let’s go back to pork scaloppini with olives in red wine sauce recipe. To cook pork scaloppini with olives in red wine sauce you only need 11 ingredients and 5 steps. Here is how you do it.

The ingredients needed to prepare Pork Scaloppini with Olives In Red Wine Sauce:

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

All the flavors of a high-end restaurant quality dish, right at home in your own kitchen. This is the perfect dish for those busy weeknights, or the more casual weekends spent entertaining friends and making. A lighter, brighter veal scallopini than the super-pounded-and-fried version you know from the local Italian restaurant. He skips the flour, instead brushing the pork with a thin layer of olive oil, then pan-frying it. And instead of red sauce, Fox opts for a breezy Italian salsa verde of briny capers, pungent.

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