Pork Scaloppini with Coconut Basil Sauce

Scaloppini is one of the easiest ways to serve small, boneless pork chops: pound it till it’s very thin, dredge in a little flour, and cook. Then comes the sauce. Here, coconut milk makes a creamy, silky sauce that tastes as good as it looks. Fresh basil adds that extra umph.

Serves 4

Ingredients

• 4 tbsp olive oil, divided
• 4 4-oz boneless pork chops, trimmed and pounded to about 1/6-inch thick
• flour, for dredging
• sea salt
• freshly ground black pepper
• 1 medium shallot, finely chopped
• 2 tsp finely chopped ginger
• 1 cup coconut milk
• 1/4 cup thinly sliced basil ribbons, plus more for garnish
• 2 tsp fresh lime juice

Pounded Chop

Preparation

1. Heat a large, heavy skillet over medium heat and add 3 tablespoons of olive oil.
2. Dredge the chops in flour and season with salt and pepper. Place in the skillet and cook until golden brown and just cooked through, 2-3 minutes per side. Transfer to a plate. Do not wipe out the skillet. 

Beginning to Cook

Cooked Chops

1. Add the remaining 1 tablespoon of oil to the pan, swirling to coat. Add the shallot and ginger and sauté 1 minute.
2. Add the coconut milk and season with salt and pepper. Cook, stirring frequently and scraping up brown bits, until slightly thickened, 4 minutes.
3. Stir in 1/4 cup basil and lime juice and cook 1 minute. Return the pork chops to the pan, turning to coat in the sauce.

Shallot and Garlic

Sauce Beginning to Cook

Coconut Basil Sauce

Pork Returned to Pan

Plate the chops and spoon the sauce on top. Garnish with basil ribbons and serve.

Pork Scaloppini with Coconut Basil Sauce