Lemon-Caper Pork Scallopini with Butternut Squash Noodles
Try this Lemon-Caper Pork Scallopini with Butternut Squash Noodles recipe.
Try this Lemon-Caper Pork Scallopini with Butternut Squash Noodles recipe.
- Carbohydrate 186.781634 g
- Cholesterol 690 mg
- Fat 158.371859991276 g
- Fiber 37.5491997787476 g
- Protein 188.5026 g
- Saturated Fat 42.4657865987954 g
- Serving Size 1 1 recipe (2629g)
- Sodium 850.099545833159 mg
- Sugar 149.232434221252 g
- Trans Fat 13.3571739997638 g
- Calories 2817 calories
Step-by-step
- Preheat the oven to 400 degrees.
- Line a baking sheet with parchment paper.
- Lay out the butternut squash noodles and drizzle with olive oil.
- Toss to coat and season with salt and pepper.
- Bake in the oven for 8-12 minutes or until cooked to your preference (12 for fork tender or 8 for al dente.)
- Meanwhile, place the pork chops on a meat-safe cutting board or mat.
- Cover with plastic wrap or cloth and pound them out with a meat pounder or the side of a heavy can.
- In a plate or shallow bowl, mix the almond flour, salt, and pepper.
- Add the pork chops to the flour, one at a time, and flip to coat both sides.
- Set aside.
- Heat half of the oil in a large skillet over medium-high heat.
- Once oil is shimmering, place two of the pork chops in the skillet and cook for 3 to 5 minutes per side or until golden brown.
- Remove the pork pieces and set aside.
- Add the remaining oil and repeat with the remaining pork chops.
- Set aside with the other cooked pork chops.
- Wipe out any black bits from the skillet and add the sage, chicken broth, capers, lemon juice, lemon slices, and bring to a boil.
- Let reduce by half, about 5 minutes, and then add the pork chops back to the pan.
- Serve the pork chops alongside the butternut squash noodles.
Thirty minutes total time leaves zero room for uncoordinated pan management when pairing seared pork cutlets with roasted vegetable noodles. Parallel execution dictates the actual success of this dish.
- Bake the butternut squash noodles at 400 degrees Fahrenheit for precisely eight minutes if al dente strands are preferred, or twelve minutes for fork-tender results.
- Pound the boneless pork chops evenly beneath plastic wrap to promote quick, uniform browning in the skillet.
- Dredge the flattened meat lightly in almond flour to create a delicate crust that thickens the pan sauce without heavy wheat starches.
- Boil the chicken broth, lemon juice, capers, and sage mixture until reduced by half, taking roughly five minutes over medium-high heat.
- Store extra portions in airtight containers within the refrigerator for up to three days, though the squash noodles soften significantly upon reheating.
Reheating leftover squash noodles requires a quick dry-pan sauté to evaporate excess moisture released during refrigeration. Crisp the pork separately in a hot skillet to restore the exterior crust before combining components.
