Scaloppine di Maiale (Pork Scallopini in Wine Sauce)


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Tender pork scallops with an herb coating, browned in butter and olive oil. An example of the delicate flavor of Northern Italian cuisine, which Judy prefers to the more familiar cooking of Southern Italy. “Northern Italy is where gourmet cooking started, after all, when Catherine de Medici married Henry II of France and brought Northern Italian cooking to the French court.”


2 teaspoons dried sage
2 teaspoons dried rosemary
2 garlic cloves
1/2 teaspoon salt
Few grindings fresh black pepper
Few drops of olive oil
6 center-cut rib pork chops
2 tablespoons butter
2 tablespoons olive oil
3/4 cup dry white wine
1 tablespoon cornstarch
1/2 cup beef broth
2 tablespoons chopped fresh parsley


With a mortar and pestle, or if necessary a blender, combine the sage, rosemary, garlic, salt, pepper, and few drops of olive oil. Crush or pulverize into a smooth paste. Set aside. Remove the rib bone and fat from each chop, leaving only the eye. Slice horizontally into two pieces. Place between sheets of waxed paper and pound gently till thin. Press some of the herb mixture onto both sides of the pork scallops. Heat the butter and 2 tablespoons olive oil, and brown meat on both sides. Remove from pan. Pour off fat. Add wine and return scallops to the pan. Simmer gently 10 to 15 minutes. Remove scallops and place in warm oven. Boil down wine, dissolving bits of cooked meat. Dissolve cornstarch in beef broth and stir in. Cook until thickened, add parsley, and pour over scallopini to serve.

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Serves 4.

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