Pork Scallopine with Dijon-Caper Cream Sauce

Pork Scallopine with Dijon-Caper Cream Sauce

These thin-cut boneless pork chops are topped with a quick cream sauce flavored with onion, capers and Dijon-style mustard. The recipe is simple and fast enough for a weeknight meal, but tasty and elegant enough to serve for company. Serve with oven-roasted potatoes and fresh spinach sautéed in butter.

Pork Scallopine with Dijon-Caper Cream Sauce

  • Ingredients:
  • 4 thin-sliced boneless pork chops (about 3/4 lb)
  • 1/2 cup flour
  • 1/2 teaspoon onion powder
  • Salt and freshly ground black pepper
  • 1 egg, lightly beaten
  • 1 tablespoon milk
  • Vegetable oil
  • 1 tablespoon butter
  • 1/4 cup onion, finely chopped
  • 1/4 cup capers, drained and rinsed
  • 1/3 cup chicken broth
  • 1-1/2 teaspoons Dijon-style mustard
  • 1/3 cup heavy cream

Trim any excess fat from the pork and pound the chops to a 1/4-inch thickness. Set aside.

Combine the flour with the onion powder, about 1/2 teaspoon of salt and a few grinds of black pepper. Whisk the egg and milk together in a shallow dish.

Dip the pork chops, one by one in the egg mixture, then dredge in the flour. Film the bottom of a large skillet with vegetable oil and heat over medium-high heat. Add the pork chops in a single layer and cook until golden brown, 1-1/2 minutes per side. Transfer to a serving plate and cover with foil to keep warm.

Wipe any crumbs from the skillet and add the butter. Add the onion and cook until soft and translucent, 3 minutes. Add the capers and stir in the chicken broth and Dijon-style mustard. Cook until bubbling and beginning to thicken, 2 minutes. Stir in the cream and season to taste with salt and pepper. Cook until smooth and slightly thickened, 1 minute more. Pour over the chops and serve immediately.

Makes 4 servings

Recipe Notes:
It's important not to overcook the pork for this recipe. If your chops pounded nice and thin, it shouldn't take more than 3 minutes total for the pork to cook through, provided the pan is hot enough.

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