Creating recipes isn't a pastime—it's a passion. And a lot of fun.

The rules are few: Use 99% fresh ingredients (or thereabouts); make the dish simple but flavorful; make the dish flavorful but simple; be creative, not silly.

With this blog, I want to share new recipes, along with tips on ingredients and preparation, and, hopefully, show new cooks (and non-cooks) the pleasure in setting the table with a delicious homemade meal. The Briny Lemon is about fresh, simple, flavorful ingredients and easy cooking methods that help you bring the best to your family table. Your comments are welcome!

Thursday, June 8, 2017

Pork Scaloppini with Marinara and Fried Eggs

This easy scaloppini dish is hearty without being heavy. Thin pork chops, pounded even thinner, are dressed with a simple tomato marinara and topped with a fried egg. Because…lots of things are better when topped with a fried egg. I served roasted new potatoes alongside to round out a casual but flavorful dinner for four.

Serves 4

  • 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
  • 1/4 cup finely chopped onion
  • 1 garlic clove, finely chopped
  • 1 cup canned crushed tomatoes
  • 1 tsp finely chopped rosemary, plus more for garnish
  • 1 tbsp unsalted butter, divided
  • 4 large eggs
  • roasted new potatoes, for serving (optional)

Pounded Chops
  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 and tent with foil. Do not wipe out the skillet. 

Beginning to Cook

After Turning
  1. Add the remaining 1 tablespoon of olive oil to the skillet and add the onion and garlic. Cook 2 minutes, stirring frequently.
  2. Add the crushed tomatoes and 1 teaspoon rosemary and season with salt and pepper. Reduce the heat to low and cook 10 minutes, stirring occasionally.
  3. Return the pork and accumulated juices to the pan and turn to coat in the marinara. Cook until hot throughout, 2-3 minutes.
  4. Meanwhile, heat a nonstick skillet over medium heat and add 1/2 the butter. When the butter begins to sizzle, crack 2 eggs into the skillet and fry until the whites are set and the yolks are still runny (or until desired degree of doneness). Repeat with the remaining butter and 2 eggs.

Onion and Garlic

Tomato Mixture Added

Cooked Marinara

Pork Returned
Place 1 pork chop on each of 4 plates and top each with a fried egg, sprinkling the eggs with a little sea salt. Spoon a little more marinara overtop and garnish with rosemary. Serve roasted new potatoes alongside, if desired.

Pork Scaloppini with Marinara and Fried Eggs

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