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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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The origins of this dish lie in the Italian university town of Perugia but many of the ingredients and the cooking technique - cutting the meat in to scaloppine and sautéing it in a wine and caper sauce - are Italian American. Ingredients:
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 |
1 tablespoon capers, rinsed and drained |
2 ounces very thin slices proscuitto, cut into 1/4 inch strips |
2 garlic cloves, minced |
1/2 cup fat-free, less-sodium chicken broth |
1 teaspoon all-purpose flour |
1 1/2 cups dry white wine |
1 1/2 tablespoons grated lemon rind |
1 teaspoon finely chopped fresh sage |
4 canned anchovy fillets, drained, rinsed, and chopped |
4 cups hot cooked fresh fettuccine (1 package) |
Directions:
1. Place each piece of pork between 2 sheets of heavy-duty plastic wrap; pound each piece to 1/2-inch thickness using and meat mallet or rolling pin. Combine 1/4 cup flour and pepper in a shallow dish. Dredge pork in flour mixture; set aside.
2. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add capers, prosciutto, and garlic; sauté 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.
3. 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. Add pasta to pan; toss well to coat. Place 1 cup pasta on each of 4 plates; top each serving with one chop.
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