Monday, June 27, 2011

Pork Scaloppine Perugina


For Sunday dinner this week we decided to try a new recipe.  With our love of pasta and our desire to eat better we thought we would compromise.  We still had pasta but without the heavy cream sauces we so love.  It turned out to be quite a refreshing dish full of flavor!

Pork Scaloppine Perugina

4 (4-ounce) boneless center-cut loin pork chops (about 3/4 inch thick)
1/4 cup all-purpose flour
1/2 teaspoon freshly ground black pepper
4 teaspoons olive oil, divided
2 tablespoons capers, rinsed and drained
4 ounces very thin slices proscuitto, cut into 1/4 inch strips
4 garlic cloves, minced
1 cup fat-free, less-sodium chicken broth
2 teaspoon all-purpose flour
3 cups dry white wine
1 1/2 tablespoons grated lemon rind
2 teaspoons finely chopped fresh sage
8 canned anchovy fillets, drained, rinsed, and chopped
4 cups hot cooked fresh fettuccine (1 [9-ounce] package)

Place each piece of pork between 2 sheets of heavy-duty plastic wrap; pound each piece to 1/2-inch thickness using a meat mallet or rolling pin.  Combine 1/4 cup flour and pepper in a shallow dish. Dredge pork in flour mixture; set aside.  Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. 

Add capers, prosciutto, and garlic; saut√© 3 minutes.  Combine broth and 1 teaspoon flour, stirring well with a whisk.  Add broth mixture, wine, rind, sage, and anchovies to pan, and cook 10 minutes, stirring occasionally.  Pour sauce into a bowl; keep warm. Wipe pan clean with a paper towel.  Heat 1 tablespoon oil in pan over medium-high heat.

Add pork to pan; cook 2 minutes on each side or until done. Add sauce to pan; cook 30 seconds or until thoroughly heated, stirring constantly. Remove pork from pan. Return sauce to pan and add pasta to pan; toss well to coat. Place 1 cup pasta on each of 4 plates; top each serving with one chop.

We decided to top the pasta with some Parmesan Reggiano cheese before placing the pork on top.  
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