Pork Scaloppine with Lemon Asparagus

pork-scaloppine
Photo by Dasha Wright
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  • Serves 4
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    Nutritional Information

    Per Serving

    • Calories 315 calories
    • Calories 181 calories from fat
    • Fat 20 g
    • Sat Fat 5 g
    • Cholesterol 81 mg
    • Sodium 1,006 mg
    • Protein 27 g
    • Carbohydrate 6 g
    • Sugar 2 g
    • Fiber 2 g
    • Iron 4 mg
    • Calcium 35 mg

Bring a large pot of salted water to a boil. Cook the asparagus until tender, about 4 minutes; drain.Meanwhile, in a bowl, whisk together 3 tablespoons oil, 1 tablespoon lemon juice, mustard, shallot, ¼ teaspoon salt, and 1/8 teaspoon pepper. Toss with the asparagus; set aside.Heat the butter and remaining oil in a nonstick skillet over medium heat.Season pork with 1 teaspoon salt and ¼ teaspoon pepper. Cook until lightly browned and cooked through, 1 to 2 minutes per side. Remove from pan.Add chicken broth to pan and simmer, scraping up brown bits with a wooden spoon, until slightly thickened, about 5 minutes.Remove pan from heat. Stir in the remaining lemon juice and ½ teaspoon salt. Drizzle the meat with pan juices and sprinkle with zest. Serve with the asparagus. 

Ingredients

  1. Check 1 1/2 pounds asparagus, trimmed
  2. Check 1 tablespoon olive oil
  3. Check 1 tablespoon plus 1 teaspoon lemon juice
  4. Check 1 teaspoon Dijon mustard
  5. Check 1 shallot, thinly sliced
  6. Check kosher salt and black pepper
  7. Check 1 tablespoon unsalted butter
  8. Check 1 1-pound pork loin, cut into 8 cutlets, then pounded to 1/8 inch thick
  9. Check 1 cup chicken broth
  10. Check 1 tablespoon lemon zest

Directions

  1. Bring a large pot of salted water to a boil. Cook the asparagus until tender, about 4 minutes; drain.
  2. Meanwhile, in a bowl, whisk together 3 tablespoons oil, 1 tablespoon lemon juice, mustard, shallot, ¼ teaspoon salt, and 1/8 teaspoon pepper. Toss with the asparagus; set aside.
  3. Heat the butter and remaining oil in a nonstick skillet over medium heat.
  4. Season pork with 1 teaspoon salt and ¼ teaspoon pepper. Cook until lightly browned and cooked through, 1 to 2 minutes per side. Remove from pan.
  5. Add chicken broth to pan and simmer, scraping up brown bits with a wooden spoon, until slightly thickened, about 5 minutes.
  6. Remove pan from heat. Stir in the remaining lemon juice and ½ teaspoon salt. Drizzle the meat with pan juices and sprinkle with zest. Serve with the asparagus.