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Pork Scallopine with Pepper Sauce
© Tina Rupp

Pork Scallopine with Spicy Cherry-Pepper Sauce



  1. 1 1/2 teaspoons kosher salt
  2. 1 teaspoon freshly ground black pepper
  3. 1 teaspoon dried sage
  4. Eight 1/2-inch-thick boneless pork chops, pounded 1/4 inch thick
  5. 3 tablespoons olive oil
  6. 3 large garlic cloves, chopped
  7. 1/2 cup dry white wine
  8. 4 to 6 jarred hot cherry peppers—stemmed, quartered and seeded, plus 2 teaspoons vinegar from the jar
  9. One 12-ounce jar fire-roasted red or yellow bell peppers, drained and cut into 1-inch pieces
  10. 1 scallion, white and light green parts only, very finely chopped
  1. In a bowl, combine the salt, pepper and sage; sprinkle all over the pork.
  2. In a large skillet, heat 1 1/2 tablespoons of the olive oil. Add 4 of the scallopine and cook over high heat until lightly browned, about 2 minutes per side. Transfer to a plate. Repeat with the remaining olive oil and pork.
  3. Pour off all but 1 tablespoon of fat from the skillet. Add the garlic and cook over moderate heat for 1 minute. Add the wine and the cherry-pepper vinegar and bring to a boil, scraping up any browned bits from the bottom of the pan. Cook the sauce until it just begins to thicken, about 1 minute. Add the cherry peppers and roasted peppers and cook until warmed through. Add the pork and any accumulated juices and cook until hot, 1 minute longer. Transfer to plates, sprinkle with the scallion and serve.