Pork Scaloppine with Sweet-tart Shallots


  • 1 pound shallots, peeled and cut in half lengthwise
  • 4 boned center-cut pork loin chops (each about 3/4 in. thick; 1 1/2 lbs. total)
  • 2 tablespoons butter
  • ½ cup chicken broth
  • 1 cup all-purpose flour
  • 2 tablespoons red wine vinegar
  • About 1 tsp. each kosher salt and freshly ground black pepper
  • + 3 more ingredients
    • ½ cup dry white wine, such as Riesling (see Notes)
    • 1 tablespoon sugar
    • ¼ cup olive oil

1. Rinse pork and pat dry; trim off any excess fat. Cut each chop in half horizontally to make a total of eight thin pieces. Working with two at a time, sandwich pieces between sheets of plastic wrap. Using a rolling pin or the flat side of a meat mallet, pound pork to an even 1/4 in. thick and s...

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