You may be familiar with preparing veal, pork or chicken scaloppini by sautéing thinly pounded pieces of lightly floured meat in browned butter, removing the meat and adding the remaining Ingredients to the sauté pan to prepare a tasty sauce. This recipe features an example made with thinly pounded boneless pork loin chops that are grilled quickly on a HOT grate. The sauce may be prepared either on the side burner of your grill or indoors on the stove top. The intent for this recipe is to provide you with a basic outline or “how to” of this dish. By the way, it’s suitable for several different cuts of meat including: veal, chicken, lamb, pork, turkey, beef and duck breast.
- 2 boneless pork loin chops about 1/2 inch thick
- Canola oil spray
- 2 tablespoons olive oil
- Salt and pepper to taste
- For the sauce
- 1 tablespoon unsalted butter
- 1 tablespoon chopped garlic - the finer the mince, the better
- 2 tablespoons lemon juice
- 2 tablespoons finely chopped fresh flat leaf parsley
- several thinly sliced lemon slices
- Season both sides of meat with pinches of salt and freshly ground pepper.
- Spray both sides of meat with canola oil.
- Grill on HOT clean grill for just a few minutes - watch for the edges of the meat begin to turn white from heating, use tongs to flip and sear the other side.
- Place on platter and cover.
- On side burner heat saute pan to Medium and melt butter until it just begins to brown - lift and add olive oil and return to heat.
- Wait just 20 seconds or so for this combination to meld and heat, then add minced garlic and stir - cooking for only about 30 seconds or so to heat and start to cook the garlic, but be careful not to burn it.
- Add the capers and mix with spatula - then add lemon juice and heat.
- Add half of the parsley and mix, remove pan from heat and drizzle over grilled pork or chicken meat and sprinkle the remaining parsley onto plate and serve.
- Garnish with thin slices of lemon.