Pork Scaloppine, April 8, 2015

Last night, I made a quick and easy dinner before we headed to the gym. I made pork scaloppine (which never looks as though it's spelled correctly, whichever way I spell it), gnocchi (from a package) with pesto (from a jar), a beautiful romaine & radicchio salad with honeyed orange dressing, and fresh fruit (already cut up from the produce section). The pork was yummy and the dressing is my current favorite, light and sweet. It's completely swoony!

Pork Scaloppine

1 tbsp. butter

1 tbsp. olive oil

2 thin pork cutlets

Salt & pepper

1 c. chicken broth (I used fat-free)

Splash of dry white wine

Juice of 1/2 lemon

Preheat oven to 250 degrees. Heat butter and oil in skillet. Season pork with salt & pepper. Cook in butter and oil until cooked through and browned on both sides. Keep warm on a plate in the oven. Add broth and wine to skillet and bring to a simmer, scraping bottom of pan to deglaze. Cook until slightly thickened and reduced, about 5 minutes. Add lemon juice and salt, if needed. Serve pork cutlets with pan sauce. Serves 2.

Honeyed Orange Dressing

Juice of one small orange (I used a Cara Cara last night)

1 tbsp. honey

1/2 shallot, minced

2 tsp. white wine vinegar

1/2 tsp. Dijon mustard

Salt & pepper

Whisk everything together until well-blended. Toss with salad greens.