Lemony pork scallopini



5 min


3 servings

* PLUS Cooking time: 6 minutes


  • 2 tbsp all-purpose flour
  • 1/2 tsp Italian seasoning
  • 1 pinch salt
  • 6 centre-cut pork chops , preferably boneless
  • 2 tbsp butter
  • 1/2 cup chicken broth
  • 1/2 small lemon
  • 1 green onion , sliced


  • Measure flour, seasoning and salt into a plastic bag. Trim fat from pork and cut out bone if there is one. If thicker than you’d like, gently pound to flatten. Melt butter in a large frying pan, preferably non-stick, over medium heat. Place 2 pieces of pork in bag. Hold top closed and shake to lightly coat. Add pork to pan. Coat remaining pork, in 2 batches, then add to pan. Cook until lightly golden, 2 to 3 minutes per side. Remove each piece to a large plate as it is done.
  • Pour broth into pan and turn heat to high. Using a wooden spoon, scrape up and stir in any brown bits from pan bottom. Squeeze in juice from lemon. Boil, stirring often, until sauce is as thick as you like, 2 minutes. Return pork to pan. Turn to coat. Place on plates. Pour sauce overtop and sprinkle with onion.

Nutrition (per serving)

  • Calories
  • 240,
  • Protein
  • 26.5 g,
  • Carbohydrates
  • 5.2 g,
  • Fat
  • 11.8 g,
  • Fibre
  • 0.4 g,
  • Sodium
  • 307 mg.

Fast-fry pork chops are lean, but very succulent. A 3-oz (90-g) serving contains 119 calories compared to the same amount of veal, which comes in at about 180 calories. Try them in our version of an Italian classic!