This paleo pork scaloppine with caper butter sauce is like chicken piccata, but better. It comes together in half an hour so you can enjoy it on busy weeknights!
Monday has reared its ugly head once again. If you’ve got a case of the blues, I have just the thing for you: paleo pork scaloppine. In a mere half an hour, you’ll get to work out your aggression pounding pork chops thin, hear the satisfying sizzle of the meat hitting the pan, pour an irresistible caper butter sauce over a platter of golden brown cutlets, and then dig in. I know I couldn’t ask for a better form of Monday therapy!
To make the breading for this paleo version of pork scaloppine as close as possible to the real thing, we’re using Otto’s Cassava Flour (that’s an affiliate link–I love their product and accept no substitutes!). It’s the best one-to-one replacement for wheat flour that I’ve found, and while I used to have to order it online, this past weekend I spotted it at the Chattanooga Whole Foods! To celebrate, I whipped up a big batch of this paleo pork scaloppine.
After losing our blues by pounding out boneless pork chops to within a (less than half) inch of their life, we’re doing a classic egg dip followed by a flour dip and a quick pan fry in fragrant ghee. Using ghee imparts a wonderful aroma and rich flavor, as well as contributing to the beautiful golden brown hue pictured above that our Monday just NEEDS. We’re placing the pork chops on a rack in a warm oven to keep them nice and hot while we whip up the caper butter sauce.
A half cup of wine goes straight into the same pan (substitute chicken stock if you need it booze free) along with capers and a bit of their brine. After a few minutes, we’re melting in a generous pat of butter (or more ghee instead if you’re all about that ghee life). The combination of tart, pickly capers and rich, creamy butter is one of the best things about this recipe. We’re tasting the sauce next–it might not need any added salt because the capers and their brine are quite salty. If you used stock instead of wine or like things super tart, in goes some lemon juice to taste. Last but not least, we’re mixing in a little chopped parsley, saving some of it to sprinkle on top just for looks.
The pork chops go straight from the oven to a platter, on top of a tangle of pasta or veggie noodles if you’d like, and then that glorious caper butter sauce is poured on top. Tuck in some lemon slices, shower everything with the rest of that parsley, and paleo pork scaloppine is served!
Oh, and if you need suggestions for how to use up the rest of your bag of Otto’s Cassava Flour, I got you! May I strongly suggest that you make a galette? You can go savory with heirloom tomato (or follow the same recipe but sub in zucchini) or a gluten-free quiche lorraine, or sweet with cranberry. If you’re not in a galette mood, try this simple pound cake, best served grilled with a generous dollop of lemon curd.
- ⅔ cup Otto’s Cassava Flour
- Sea salt
- Freshly ground black pepper
- 1 large egg
- 1 tablespoon water
- 6 boneless pork chops (about 1.75 pounds total)
- 3 tablespoons ghee, divided
- ½ cup white wine or chicken stock
- ¼ cup capers, drained
- 1 tablespoon caper brine
- 3 tablespoons unsalted butter (or use more ghee)
- 1 tablespoon lemon juice, or to taste (optional)
- 3 tablespoons minced fresh parsley, divided
- Lemon slices, for serving
- Mix the cassava flour, about a teaspoon of sea salt, and a few grinds of black pepper on a large plate. Beat the egg and water in a shallow bowl, and season with a bit of salt and pepper.
- Pound out the pork chops with a meat mallet to less than half an inch thick (I do this between two sheets of parchment for easy cleanup). Season on both sides with salt and pepper.
- Set the oven to 225°F. Place a rack on top of a sheet pan.
- Heat a large cast iron skillet over medium-high heat. When the pan is hot, add the ghee. Dip each side of one pork chop into the egg, letting the excess drip off, then dip each side in the flour, pressing to coat evenly. Add the chop to the skillet and repeat with two more of the chops, or as many as will fit in the pan. Cook for 2-3 minutes per side, until golden brown and just cooked through. Transfer the chops to the rack on the sheet pan, and place the pan in the oven to keep warm. Add the remaining tablespoon of ghee to the skillet and repeat the breading and frying process with the remaining pork chops, adding them to the rack in the oven once they’re done.
- Add the wine to the skillet and let it bubble away for a minute, then use a spatula to scrape the bottom of the pan and dislodge any browned bits. Add the capers and caper brine and simmer for 1-2 more minutes. Turn off the heat, add the butter, and stir until it’s melted. Taste the sauce and add lemon juice, salt, and/or pepper to taste. Stir half of the parsley into the sauce, reserving the remainder for serving.
- Serve the pork chops hot with the sauce spooned over, a sprinkling of parsley, and a lemon slice on the side.
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