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I’ve been looking for new pork dishes recently as my husband is tired of the same old crock-pot pork or breaded pork that we tend to have a lot. I found a recipe for pork scallopini which looked perfect as I had a box of Total and a jar of capers that needed to be used.
This dish is quick and easy to make. Overall it had a great flavor. The Total gave it a nice crunch and the capers added a saltiness. The only thing I didn’t like is that after the pork was sitting for a few minutes with the sauce over top of it the breading started to get soggy. I’d recommend pouring the sauce over the pork immediately before eating. I think this dish would be great over rice or noodles.
Pork Scallopini (adapted from What’s Cookin, Chicago?)
4 boneless pork chops
2 t. lemon juice
1/2 t. salt
1 t. black pepper
1/2 c. whole grain Total cereal, smashed into crumbs
1 garlic clove, minced
1 T. olive oil
1/2 c. chicken broth
1/4 c. white wine
2 t. lemon juice
1 T. capers
1 T. butter
1. Smash the Total cereal into crumbs. Place in a shallow dish and combine with the minced garlic. Set aside.
2. Sprinkle pork chops with lemon juice then salt and pepper. Press pork chops into the crumb mixture until well coated. Place on a plate.
3. Heat olive oil in a large skillet over medium heat. Add pork to pan and cook for 5 minutes on each side or until pork has a crispy coating. Remove from pan and cover loosely to keep warm.
4. Add chicken broth and wine to the pan. Cook for 2 minutes, stirring. Add in capers, butter, and remaining lemon juice. Cook 5 minutes or until sauce starts reducing. Remove from heat and spoon sauce over pork.